OOIR: Observatory of International Research

Papers

(The H4-Index of Food Control is 60. 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
Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging	155
Application of natural antimicrobials in food preservation: Recent views	137
Exploring the impact of blockchain on the performance of agri-food supply chains	133
Encapsulation of essential oils and their application in antimicrobial active packaging	123
Surveillance of foodborne disease outbreaks in China, 2003–2017	122
Effects of COVID-19 on the Italian agri-food supply and value chains	113
Encapsulation strategies to enhance the antibacterial properties of essential oils in food system	113
Texture methods for evaluating meat and meat analogue structures: A review	111
Chitosan based antioxidant films incorporated with pine needles (Cedrus deodara) extract for active food packaging applications	109
Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring	108
Contamination status of major mycotoxins in agricultural product and food stuff in Europe	106
Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork	105
COVID-19 and the food industry: Readiness assessment	105
Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review	104
Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage	98
Consumer acceptance of cultured meat in urban areas of three cities in China	97
Mechanism of antifungal activity of Perilla frutescens essential oil against Aspergillus flavus by transcriptomic analysis	92
CMC and CNF-based intelligent pH-responsive color indicator films integrated with shikonin to monitor fish freshness	92
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	89
The influence of blockchain-based food traceability on retailer choice: The mediating role of trust	87
Food quality and safety risk diagnosis in the food cold chain through failure mode and effect analysis	86
Covid-19 pandemic effects on food safety - Multi-country survey study	85
Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets	84
Recent advances in aptamer-based optical and electrochemical biosensors for detection of pesticides and veterinary drugs	84
Antifungal packaging of sorbate and benzoate incorporated biodegradable films for fresh noodles	83

Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet	83
Potential of deep learning and snapshot hyperspectral imaging for classification of species in meat	82
Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation	79
Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: Characterization, antimicrobial property and advantages in pork meat patties application	78
Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development	78
Hyperspectral image classification using CNN: Application to industrial food packaging	78
Occurrence of pesticide residues in fruits and vegetables for the Eastern Mediterranean Region and potential impact on public health	78
A comprehensive review of food fraud terminologies and food fraud mitigation guides	76
Rapid detection of chloramphenicol in food using SERS flexible sensor coupled artificial intelligent tools	76
Novel trends and applications of natural pH-responsive indicator film in food packaging for improved quality monitoring	74
Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic	74
A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry	74
Perspective and application of molecular imprinting approach for antibiotic detection in food and environmental samples: A critical review	73
Antibacterial mechanism of thymol against Enterobacter sakazakii	72
Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review	71
Emerging materials and technologies of multi-layer film for food packaging application: A review	71
Reduced graphene oxide nanocomposite based electrochemical biosensors for monitoring foodborne pathogenic bacteria: A review	70
Food traceability: A generic theoretical framework	67
A review of recent innovative strategies for controlling mycotoxins in foods	67
Factors influencing Chinese farmers’ proper pesticide application in agricultural products – A review	67
Food products as potential carriers of SARS-CoV-2	66
Phenyllactic acid: A green compound for food biopreservation	66
Improvement of blueberry freshness prediction based on machine learning and multi-source sensing in the cold chain logistics	66
Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus	65
Food safety issues in fresh produce supply chain with particular reference to sub-Saharan Africa	64
Drivers, opportunities, and challenges of the European risk-based meat safety assurance system	64
Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice	64
Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy	62
Carriage of Staphylococcus aureus among food handlers: An ongoing challenge in public health	61
Did the COVID-19 lockdown affect consumers’ sustainable behaviour in food purchasing and consumption in China?	61
Fish quality evaluation by sensor and machine learning: A mechanistic review	61
Consumer trust in organic food and organic certifications in four European countries	61
Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea	61
NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon	60
Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin	60
Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices	60
Development of a fluorescence aptasensor for rapid and sensitive detection of Listeria monocytogenes in food	60
Alternative proteins and EU food law	60