OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 103. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-05-01 to 2025-05-01.)

Article	Citations
An integrated approach can improve China's food additives security	439
Editorial Board	381
Editorial Board and Contents	340
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	316
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	290
Protein corona of food nanoparticles: Implications for biological responses and future research directions	246
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	243
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	241
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	235
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	220
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	212
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	208
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	204
Critical review of cultivated meat from a Nordic perspective	191
Processed food classification: Conceptualisation and challenges	190
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	190
Towards effective labelling of foods. An international perspective on safety and nutrition	177
Functional substances and therapeutic potential of kumquat essential oil	174
Bacteriophages as additives in edible films and coatings	168
Rhodoxanthin: The new hit of the natural carotenoids market?	167
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	163
Glycemic index of starchy crops and factors affecting its digestibility: A review	163
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	162
Recent advances in crispness retention of microwaveable frozen pre-fried foods	162
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	157

Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	157
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	157
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications	156
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	155
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	154
The application of virtual reality in food consumer behavior research: A systematic review	153
Protein-based grafting modification in the food industry: Technology, applications and prospects	151
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	150
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	147
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	147
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	147
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	147
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	146
Bioactive and intelligent starch-based films: A review	145
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	144
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	144
Reprint of: Precision nutrition: A review of current approaches and future endeavors	143
Smartphones as tools for equitable food quality assessment	142
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols	142
Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components	142
Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients	141
Electrospun antimicrobial materials: Advanced packaging materials for food applications	141
Progress in the application of spray-type antibacterial coatings for disinfection	140
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	140
Emerging applications of cold plasma technology in cereal grains and products	139
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	139
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	138
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	138
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	138
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	137
The role of emergent processing technologies in tailoring plant protein functionality: New insights	137
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	137
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	136
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	136
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	134
Antioxidant dietary fibre: A structure-function journey	133
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	129
Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile	129
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	128
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	128
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	128
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	124
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	124
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	123
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	122
Editorial Board	121
Editorial Board	120
Editorial Board and Contents	120
Editorial Board and Contents	119
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	118

Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	118
Causal inference in food safety: Methods, applications, and future prospects	118
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review	117
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	117
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	117
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	115
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	115
Cellular fluorescence imaging technology for food risk and function evaluation	114
A critical review of intrinsic and extrinsic antimicrobial properties of insects	114
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	113
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	113
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	112
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	111
Paper-based microfluidics for food safety and quality analysis	110
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	110
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	110
Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients	110
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	109
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients	109
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	109
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	109
Evaluating progress of chestnut quality: A review of recent developments	109
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	108
Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses	108
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	107
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	106
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	104
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	104
Edible flowers as a health promoter: An evidence-based review	103