OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 102. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges	370
Safety of foods, food supply chain and environment within the COVID-19 pandemic	362
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review	331
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review	283
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era	274
A review of cellulose and its derivatives in biopolymer-based for food packaging application	261
Edible films/coating with tailored properties for active packaging of meat, fish and derived products	259
Association between chemistry and taste of tea: A review	219
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety	207
Evolving trends in SERS-based techniques for food quality and safety: A review	196
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review	195
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods	194
Physicochemical characteristics, applications and research trends of edible Pickering emulsions	191
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions	190
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge	179
Composition and functionality of bee pollen: A review	175
Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications	174
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches	174
Scaling up difficulties and commercial aspects of edible films for food packaging: A review	173
Food-grade Pickering emulsions for encapsulation and delivery of bioactives	173
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects	170
Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products	169
Advances on the antioxidant peptides from edible plant sources	168
The next protein transition	168
A review of recent progress on high internal-phase Pickering emulsions in food science	161

Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications	161
Principles and recent advances in electronic nose for quality inspection of agricultural and food products	161
Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry	159
Novel technologies for the production of bioactive peptides	157
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures	153
Chemistry, bioactivities, mode of action and industrial applications of essential oils	150
The development history and recent updates on soy protein-based meat alternatives	145
Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods	144
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review	144
Bio-sourced polymers as alternatives to conventional food packaging materials: A review	144
The functional modification of legume proteins by ultrasonication: A review	142
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels	142
Thirty years of knowledge on sourdough fermentation: A systematic review	141
Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances	140
Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: A systematic update of pre-clinical and clinical data	139
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.	139
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review	138
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications	135
Food proteins from animals and plants: Differences in the nutritional and functional properties	134
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry	134
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review	133
Dairy and plant proteins as natural food emulsifiers	133
Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils	132
Basic principles in starch multi-scale structuration to mitigate digestibility: A review	129
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review	128
A systematic review of drivers influencing consumer willingness to pay for organic food	128
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties	125
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods	125
Preparation and biological activities of chitosan oligosaccharides	125
State-of-the-art review of dark tea: From chemistry to health benefits	123
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry	123
Applications of cyclodextrins in food science. A review	123
Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review	123
Preparation, deproteinization and comparison of bioactive polysaccharides	123
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions	122
Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods	122
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products	121
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review	121
A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends	121
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices	120
A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies	120
Channelling eggshell waste to valuable and utilizable products: A comprehensive review	119
Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications	119
Pulsed electric field: A potential alternative towards a sustainable food processing	119
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective	119
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review	119
Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils	118
Advanced properties of gluten-free cookies, cakes, and crackers: A review	117
Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?	117
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods	116

Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms	115
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes	115
A review on the effects of light-emitting diode (LED) light on the nutrients of sprouts and microgreens	115
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example	114
Metal–organic frameworks (MOFs) based chemosensors/biosensors for analysis of food contaminants	113
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review	112
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges	111
Antibacterial mechanisms and applications of metal-organic frameworks and their derived nanomaterials	111
Oilseeds beyond oil: Press cakes and meals supplying global protein requirements	111
Synthesis of metal-organic frameworks (MOFs) and its application in food packaging: A critical review	110
Finding flexitarians: Current studies on meat eaters and meat reducers	109
Oilseed proteins – Properties and application as a food ingredient	108
A review of recent trends in the development of the microbial safety of fruits and vegetables	108
Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system	108
Latest developments in polyphenol recovery and purification from plant by-products: A review	107
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future	107
Edible polymers: An insight into its application in food, biomedicine and cosmetics	106
4D printing: Recent advances and proposals in the food sector	105
Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis	105
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	105
Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin	104
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles	104
The potentials and challenges of using microalgae as an ingredient to produce meat analogues	103
Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism	103
Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review	103
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives	103
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins	102