OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Science and Technology is 29. 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 2020-03-01 to 2024-03-01.)

Article	Citations
Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice	80
A review of varietal change in roots, tubers and bananas: consumer preferences and other drivers of adoption and implications for breeding	77
A review of root, tuber and banana crops in developing countries: past, present and future	65
Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review	59
Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles	52
Consumer perceptions of insect consumption: a review of western research since 2015	51
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review	49
Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review	46
A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring	44
Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review	43
A review on novel non‐thermal food processing techniques for mycotoxin reduction	41
Hempseed as a nutritious and healthy human food or animal feed source: a review	38
Product appropriateness, willingness to try and perceived risks of foods containing insect protein powder: A survey of U.S. consumers	37
Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review	36
Recent advances in fishy odour in aquatic fish products, from formation to control	35
Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film	34
Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite	34
Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes	33
Teff (Eragrostis tef) processing, utilization and future opportunities: a review	33
Active chitosan–chestnut extract films used for packaging and storage of fresh pasta	32
Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality	32
Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors	31
The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (Vaccinium corymbosum) fruit	30
Fabrication of chitosan nanoparticles incorporated with Pistaciaatlantica subsp. kurdica hulls’ essential oil as a potential antifungal preservative against strawberry grey mould	29
An interdisciplinary and participatory methodology to improve user acceptability of root, tuber and banana varieties	29

Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health	29
Release properties of cinnamaldehyde loaded by montmorillonite in chitosan‐based antibacterial food packaging	29
Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha	29
Advances in green synthesis of selenium nanoparticles and their application in food packaging	29