OOIR: Observatory of International Research

Papers

(The H4-Index of Critical Reviews in Food Science and Nutrition is 56. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Plant based food bioactives: A boon or bane for neurological disorders	188
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	160
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	157
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	128
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	117
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	113
A systematic review and meta-analysis: Effects of protein hydrolysate supplementation on fat-free mass and strength in resistance-trained individuals	110
Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review	109
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	107
The application of starch-based edible film in food preservation: a comprehensive review	99
Food authenticity and the interactions with human health and climate change	94
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	89
A review on polyphenols and their potential application to reduce food allergenicity	88
A comprehensive review on glycation and its potential application to reduce food allergenicity	86
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	85
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	82
The effect of guar gum consumption on the lipid profile in type 2 diabetes mellitus: a systematic review and meta-analysis of randomized controlled trials	82
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	82
Exploiting lactic acid bacteria for colorectal cancer: a recent update	81
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	80
Bioactive compounds: Application of albumin nanocarriers as delivery systems	79
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	79
Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology	78
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	78
Gelatin based preservation technologies on the quality of food: a comprehensive review	78

Gel performance of surimi induced by various thermal technologies: A review	76
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	76
Green preparation, safety control and intelligent processing of high-quality tea extract	75
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	74
Amadori compounds: analysis, composition in food and potential health beneficial functions	73
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	72
Nature’s palette: An emerging frontier for coloring dairy products	72
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	71
The triple interactions between gut microbiota, mycobiota and host immunity	71
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	71
Bioactive food components for colorectal cancer prevention and treatment: A good match	70
Dietary sialic acids: distribution, structure, and functions	70
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	69
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	68
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	65
Advances in prepared dish processing using efficient physical fields: A review	62
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	62
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	62
New definition of resistant starch types from the gut microbiota perspectives – a review	61
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	61
Clean-label techno-functional ingredients for baking products – a review	61
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	60
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	59
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	58
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	58
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	58
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	58
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	57
Effects of probiotics on bone mineral density and bone turnover: A systematic review	57
Enzymatic glucosylation of polyphenols using glucansucrases and branching sucrases of glycoside hydrolase family 70	56
G-quadruplex based biosensors for the detection of food contaminants	56
The opioid excess theory in autism spectrum disorders - is it worth investigating further?	56