OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 73. 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
Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials	353
A critical review on intelligent and active packaging in the food industry: Research and development	236
Role of dietary polyphenols on gut microbiota, their metabolites and health benefits	218
Review of the relationships among polysaccharides, gut microbiota, and human health	205
A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective	202
Spirulina for the food and functional food industries	199
Edible packaging: Sustainable solutions and novel trends in food packaging	198
Recent advances in improving stability of food emulsion by plant polysaccharides	192
A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins	163
Meat consumption: Which are the current global risks? A review of recent (2010–2020) evidences	161
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS	158
Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review	146
Relationships between food and diseases: What to know to ensure food safety	137
Highland barley: Chemical composition, bioactive compounds, health effects, and applications	133
Valorization of by-products from olive oil industry and added-value applications for innovative functional foods	129
Aroma compounds identified in cooked meat: A review	125
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages	121
Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition	120
Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review	116
4D printing of products based on soy protein isolate via microwave heating for flavor development	114
The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review	106
Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products	104
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation	103
Review of the application of pulsed electric fields (PEF) technology for food processing in China	102
Pu-erh tea ameliorates obesity and modulates gut microbiota in high fat diet fed mice	102

Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products	101
Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter	99
Curcumin alleviates high-fat diet-induced hepatic steatosis and obesity in association with modulation of gut microbiota in mice	99
Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder	98
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review	97
Nanotechnology application in food packaging: A plethora of opportunities versus pending risks assessment and public concerns	96
Millet: A review of its nutritional and functional changes during processing	96
Bioactive components of mushrooms: Processing effects and health benefits	95
Novel strategies for degradation of aflatoxins in food and feed: A review	95
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions	93
Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions	93
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content	92
A comprehensive review on impact of non-thermal processing on the structural changes of food components	92
Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients	91
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production	91
A comparative assessment of the nutritional composition of dairy and plant-based dairy alternatives available for sale in the UK and the implications for consumers’ dietary intakes	91
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties	90
Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota	90
Insights into the chemical composition and bioactivities of citrus peel essential oils	90
Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food	89
Melatonin delays leaf senescence of postharvest Chinese flowering cabbage through ROS homeostasis	88
Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review	87
Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars	87
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol	85
Avocado fruit and by-products as potential sources of bioactive compounds	85
Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques	85
Mechanism of action, sources, and application of peroxidases	84
Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors	84
Research advances and application of pulsed electric field on proteins and peptides in food	84
Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators	83
Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil	83
Vegan probiotic products: A modern tendency or the newest challenge in functional foods	82
The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review	80
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network	80
Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion	80
In vitro fecal fermentation properties of polysaccharides from Tremella fuciformis and related modulation effects on gut microbiota	79
Research progress of trace components in sesame-aroma type of baijiu	78
Feruloylated oligosaccharides and ferulic acid alter gut microbiome to alleviate diabetic syndrome	78
Transparency of polymeric food packaging materials	77
Phycocyanin from Spirulina: A review of extraction methods and stability	77
Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review	77
Widely targeted metabolomics analysis reveals new biomarkers and mechanistic insights on chestnut (Castanea mollissima Bl.) calcification process	76
Gelatin/agar-based multifunctional film integrated with copper-doped zinc oxide nanoparticles and clove essential oil Pickering emulsion for enhancing the shelf life of pork meat	75
Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS	75
Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects	74
Factors influencing the choice of beer: A review	74
In vitro simulated digestion and fermentation characteristics of polysaccharide from oyster (Crassostrea gigas), and its effects on the gut microbiota	74
Opportunities and challenges for the nanodelivery of green tea catechins in functional foods	73
Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process	73