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 2020-11-01 to 2024-11-01.)

Article	Citations
Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review	85
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review	59
Consumer perceptions of insect consumption: a review of western research since 2015	55
Recent advances in fishy odour in aquatic fish products, from formation to control	55
Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality	53
Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles	52
Teff (Eragrostis tef) processing, utilization and future opportunities: a review	50
Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film	49
Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review	47
Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health	38
Foodborne outbreaks of microbial infection from fresh produce in Europe and North America: a systematic review of data from this millennium	38
Role of phenolic acid, tannins, stilbenes, lignans and flavonoids in human health – a review	37
Advances in green synthesis of selenium nanoparticles and their application in food packaging	35
Consumption of processed red meat and its impact on human health: A review	35
Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors	35
Release properties of cinnamaldehyde loaded by montmorillonite in chitosan‐based antibacterial food packaging	34
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels	34
Gelatin extraction from fish waste and potential applications in food sector	34
Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodiumquinoa Willd.) seeds	34
Valorisation of food wastes to produce natural pigments using non‐thermal novel extraction methods: a review	33
Fabrication of chitosan nanoparticles incorporated with Pistaciaatlantica subsp. kurdica hulls’ essential oil as a potential antifungal preservative against strawberry grey mould	33
Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products	31
A review on 3D printable food materials: types and development trends	31
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review	31
Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview	31

Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives	30
Functional compounds in dragon fruit peels and their potential health benefits: a review	29
Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure	29
Advances in the in vitro digestion and fermentation of polysaccharides	29
Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff (Eragrostis tef) during different thermal processing methods	29
Integrating end‐user preferences into breeding programmes for roots, tubers and bananas	29