OOIR: Observatory of International Research

Papers

(The TQCC of Trends in Food Science & Technology is 66. The table below lists those papers that are above that threshold based on CrossRef citation counts. The publications cover those that have been published in the past four years, i.e., from 2019-03-01 to 2023-03-01.)

Article	Citations
The rise of blockchain technology in agriculture and food supply chains	414
Production of bioactive peptides during soybean fermentation and their potential health benefits	237
Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications	229
The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution	227
In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota	215
Treatment and utilization of dairy industrial waste: A review	210
Intelligent packaging: Trends and applications in food systems	193
Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review	185
Edible films/coating with tailored properties for active packaging of meat, fish and derived products	177
Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin	175
Transparency in food supply chains: A review of enabling technology solutions	169
Meat alternatives: an integrative comparison	168
Alternatives to nitrite in processed meat: Up to date	157
Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility	156
Starch based Pickering emulsions: Fabrication, properties, and applications	154
Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions	152
A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.)	152
Application of essential oil as a sustained release preparation in food packaging	149
Internet of Things in food safety: Literature review and a bibliometric analysis	138
Bioavailability of bioactive peptides derived from food proteins across the intestinal epithelial membrane: A review	138
Recent progress in the utilization of pea protein as an emulsifier for food applications	137
Microencapsulation of natural antioxidants for food application – The specific case of coffee antioxidants – A review	135
Functional foods based on extracts or compounds derived from mushrooms	135
The dry chain: Reducing postharvest losses and improving food safety in humid climates	134
Mycotoxin risks under a climate change scenario in Europe	134
Fish gelatin modifications: A comprehensive review	134
An overview on preparation of emulsion-filled gels and emulsion particulate gels	133
Food industry by-products used as functional ingredients of bakery products	132
Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds	132
Advances in phenolic compounds analysis of aromatic plants and their potential applications	131
Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation	125
Food protein-derived chelating peptides: Biofunctional ingredients for dietary mineral bioavailability enhancement	125
Enzyme-assisted extractions of polyphenols – A comprehensive review	122
Pulses and food security: Dietary protein, digestibility, bioactive and functional properties	120
Which is the best food emerging solvent: IL, DES or NADES?	119
Antibiotic resistance in foodborne bacteria	116
Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicillium digitatum (green mold) and Penicillium italicum (blue mold)	115
Dietary polyphenols to combat the metabolic diseases via altering gut microbiota	115
Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry	113
Application of curcumin-loaded nanocarriers for food, drug and cosmetic purposes	112
Food-grade Pickering emulsions for encapsulation and delivery of bioactives	109
Recent trends and applications of cellulose nanocrystals in food industry	109
Prebiotics: Trends in food, health and technological applications	109
Monitoring strategies for quality control of agricultural products using visible and near-infrared spectroscopy: A review	108
Starch-based nanocarriers as cutting-edge natural cargos for nutraceutical delivery	107
Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review	105
Sustainable valorisation of tomato pomace: A comprehensive review	104
Sulfated polysaccharides: Immunomodulation and signaling mechanisms	104
Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments	103
Current trends and recent advances on food authenticity technologies and chemometric approaches	102
Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?	101
Oxygen scavengers for food packaging applications: A review	100
A review of new directions in managing fruit and vegetable processing by-products	99
Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase	98
Application of propolis in antimicrobial and antioxidative protection of food quality – A review	97
A nanostructural view of the cell wall disassembly process during fruit ripening and postharvest storage by atomic force microscopy	96
Emerging technology applications for improving seed germination	94
Pulses for bread fortification: A necessity or a choice?	94
Mapping energy consumption in food manufacturing	94
Mulberry: A review of bioactive compounds and advanced processing technology	93
Dietary plants, gut microbiota, and obesity: Effects and mechanisms	91
Allicin and health: A comprehensive review	90
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review	89
Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review	89
Toward the design of functional foods and biobased products by 3D printing: A review	86
Advances in umami taste and aroma of edible mushrooms	86
New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review	85
Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations	84
A review on advanced microencapsulation technology to enhance bioavailability of phenolic compounds: Based on its activity in the treatment of Type 2 Diabetes	83
Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases	83
Measuring and controlling ice crystallization in frozen foods: A review of recent developments	83
Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment	81
Global status of insects as food and feed source: A review	80
Volatile compounds, affecting factors and evaluation methods for rice aroma: A review	80
Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review	80
Different techniques for extraction and micro/nanoencapsulation of saffron bioactive ingredients	79
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products	79
Liposomal delivery of natural product: A promising approach in health research	79
Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry	77
UV treatment improved the quality of postharvest fruits and vegetables by inducing resistance	77
Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I	77
Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?	77
Intrinsic and extrinsic factors affecting rice starch digestibility	76
Migration of styrene monomer from polystyrene packaging materials into foods: Characterization and safety evaluation	76
Physiological functionalities and mechanisms of β-glucans	76
A critical review on analytical techniques to detect adulteration of extra virgin olive oil	75
Effects of polysaccharides on glycometabolism based on gut microbiota alteration	75
Whole genome sequencing as a typing tool for foodborne pathogens like Listeria monocytogenes – The way towards global harmonisation and data exchange	74
Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017	74
Pectin-based adsorbents for heavy metal ions: A review	74
Dietary polyphenols: A novel strategy to modulate microbiota-gut-brain axis	73
Edible insects as innovative foods: Nutritional and functional assessments	73
State-of-the-art in terahertz sensing for food and water security – A comprehensive review	73
Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract	73
A state-of-the-art review on facilitating sustainable agriculture through green fertilizer technology adoption: Assessing farmers behavior	72
Microplastics, a food safety issue?	71
Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review	69
Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits	69
A review on chemistry and pharmacology of Ajwa date fruit and pit	68
Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review	68
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review	67
Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review	67
Bisphenol A in food as a result of its migration from food packaging	66
Organic foods contribution to nutritional quality and value	66
Functional categorisation of dietary fibre in foods: Beyond ‘soluble’ vs ‘insoluble’	66
Biotechnological potential of yeasts in functional food industry	66
Use of NMR applications to tackle future food fraud issues	66
Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life	66