OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 105. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review	430
A review of cellulose and its derivatives in biopolymer-based for food packaging application	336
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review	328
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era	293
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety	267
Physicochemical characteristics, applications and research trends of edible Pickering emulsions	251
Evolving trends in SERS-based techniques for food quality and safety: A review	244
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review	242
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review	233
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions	232
Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry	226
Food proteins from animals and plants: Differences in the nutritional and functional properties	222
Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications	212
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects	207
Novel technologies for the production of bioactive peptides	202
The next protein transition	200
A review of recent progress on high internal-phase Pickering emulsions in food science	192
The development history and recent updates on soy protein-based meat alternatives	188
Bio-sourced polymers as alternatives to conventional food packaging materials: A review	188
Thirty years of knowledge on sourdough fermentation: A systematic review	185
Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods	184
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.	180
Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances	179
Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review	172
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review	170

Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications	168
Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils	168
Basic principles in starch multi-scale structuration to mitigate digestibility: A review	166
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods	165
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties	162
Dairy and plant proteins as natural food emulsifiers	159
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry	159
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review	159
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry	158
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices	156
Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications	155
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review	154
A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends	153
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes	153
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions	152
Channelling eggshell waste to valuable and utilizable products: A comprehensive review	152
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	151
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review	147
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges	145
Pulsed electric field: A potential alternative towards a sustainable food processing	144
State-of-the-art review of dark tea: From chemistry to health benefits	142
Preparation and biological activities of chitosan oligosaccharides	141
Preparation, deproteinization and comparison of bioactive polysaccharides	140
Antibacterial mechanisms and applications of metal-organic frameworks and their derived nanomaterials	139
Metal–organic frameworks (MOFs) based chemosensors/biosensors for analysis of food contaminants	138
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example	136
Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system	134
A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits	134
Finding flexitarians: Current studies on meat eaters and meat reducers	133
Formation, structure and properties of the starch-polyphenol inclusion complex: A review	131
The structure-mechanism relationship and mode of actions of antimicrobial peptides: A review	130
Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review	129
4D printing: Recent advances and proposals in the food sector	125
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification	123
The potentials and challenges of using microalgae as an ingredient to produce meat analogues	123
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives	123
Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review	121
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review	121
Supercritical fluid extraction of seed oils – A short review of current trends	121
Oilseed proteins – Properties and application as a food ingredient	121
Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis	120
Formation and fate of Amadori rearrangement products in Maillard reaction	119
Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions	119
On-off-on fluorescent nanosensing: Materials, detection strategies and recent food applications	118
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality	118
Seaweeds polysaccharides in active food packaging: A review of recent progress	116
Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications	116
Bioactive and intelligent starch-based films: A review	116
Food by-products and food wastes: are they safe enough for their valorization?	115
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods	115

Bring some colour to your package: Freshness indicators based on anthocyanin extracts	115
Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review	113
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future	113
Food frauds: Global incidents and misleading situations	113
Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review	113
Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications	113
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties	112
Plasmonic biosensors for food control	112
Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends	112
Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties	111
Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19	111
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments	111
Recent advances on the improvement of quercetin bioavailability	110
Chinese oolong tea: An aromatic beverage produced under multiple stresses	110
Metal oxide nanoparticles for safe active and intelligent food packaging	110
Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce	110
Food and agro-product quality evaluation based on spectroscopy and deep learning: A review	110
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors	110
A critical review on interplay between dietary fibers and gut microbiota	109
Digital twins are coming: Will we need them in supply chains of fresh horticultural produce?	109
Processed food classification: Conceptualisation and challenges	109
Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables	109
Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables	109
Insights into formation, detection and removal of the beany flavor in soybean protein	108
Glycemic index of starchy crops and factors affecting its digestibility: A review	108
Molecularly imprinted polymers for food applications: A review	108
Current status of xylooligosaccharides: Production, characterization, health benefits and food application	107
A review of active packaging in bakery products: Applications and future trends	107
Control strategies of pyrazines generation from Maillard reaction	106
Physical and mechanical properties of alginate based composite gels	105
Bioactive peptides derived from marine sources: Biological and functional properties	105
Production of pulse protein ingredients and their application in plant-based milk alternatives	105