OOIR: Observatory of International Research

Papers

(The H4-Index of Food Control is 57. 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
Antimicrobial bio-nanocomposites and their potential applications in food packaging	237
Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp	179
Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging	165
Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork	145
Improving efficiency of RFID-based traceability system for perishable food by utilizing IoT sensors and machine learning model	130
Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging	114
Exploring the impact of blockchain on the performance of agri-food supply chains	109
Application of natural antimicrobials in food preservation: Recent views	108
Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness	107
Surveillance of foodborne disease outbreaks in China, 2003–2017	99
Effects of COVID-19 on the Italian agri-food supply and value chains	97
Encapsulation strategies to enhance the antibacterial properties of essential oils in food system	96
Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices	94
Chitosan based antioxidant films incorporated with pine needles (Cedrus deodara) extract for active food packaging applications	92
COVID-19 and the food industry: Readiness assessment	90
Encapsulation of essential oils and their application in antimicrobial active packaging	89
Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review	86
Texture methods for evaluating meat and meat analogue structures: A review	84
Contamination status of major mycotoxins in agricultural product and food stuff in Europe	80
Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring	80
Covid-19 pandemic effects on food safety - Multi-country survey study	79
Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork	78
Mechanism of antifungal activity of Perilla frutescens essential oil against Aspergillus flavus by transcriptomic analysis	77
Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage	76
CMC and CNF-based intelligent pH-responsive color indicator films integrated with shikonin to monitor fish freshness	76

Current status of major mycotoxins contamination in food and feed in Africa	74
Consumer acceptance of cultured meat in urban areas of three cities in China	74
Potential of deep learning and snapshot hyperspectral imaging for classification of species in meat	73
Food safety concerns and consumer preferences for food safety attributes: Evidence from China	71
A meta-analytic review of food safety risk perception	70
Occurrence of pesticide residues in fruits and vegetables for the Eastern Mediterranean Region and potential impact on public health	69
Morphology and permeability of bio-based poly(butylene adipate-co-terephthalate) (PBAT), poly(butylene succinate) (PBS) and linear low-density polyethylene (LLDPE) blend films control shelf-life of pa	69
Another look into the Knowledge Attitude Practice (KAP) model for food control: An investigation of the mediating role of food handlers’ attitudes	68
Quantitative detection of binary and ternary adulteration of minced beef meat with pork and duck meat by NIR combined with chemometrics	68
Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets	68
Food quality and safety risk diagnosis in the food cold chain through failure mode and effect analysis	67
The influence of blockchain-based food traceability on retailer choice: The mediating role of trust	67
Integration of handheld NIR and machine learning to “Measure & Monitor” chicken meat authenticity	67
Eradication of planktonic Vibrio parahaemolyticus and its sessile biofilm by curcumin-mediated photodynamic inactivation	67
Antifungal packaging of sorbate and benzoate incorporated biodegradable films for fresh noodles	66
Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet	65
Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic	64
Recent advances in aptamer-based optical and electrochemical biosensors for detection of pesticides and veterinary drugs	64
Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review	63
Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation	62
Food products as potential carriers of SARS-CoV-2	62
Perspective and application of molecular imprinting approach for antibiotic detection in food and environmental samples: A critical review	61
Isolation, purification, and structural identification of a new bacteriocin made by Lactobacillus plantarum found in conventional kombucha	61
Comparative elemental analysis of dairy milk and plant-based milk alternatives	61
Hyperspectral image classification using CNN: Application to industrial food packaging	60
Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development	60
Antifungal activity determination for the peptides generated by Lactobacillus plantarum TE10 against Aspergillus flavus in maize seeds	59
Drivers, opportunities, and challenges of the European risk-based meat safety assurance system	58
NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon	58
Food traceability: A generic theoretical framework	58
Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef	57
Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus	57