OOIR: Observatory of International Research

Papers

(The H4-Index of Critical Reviews in Food Science and Nutrition is 59. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	240
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	228
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	161
Exploiting lactic acid bacteria for colorectal cancer: a recent update	139
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	117
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	113
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	105
Green preparation, safety control and intelligent processing of high-quality tea extract	103
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	103
Clean-label techno-functional ingredients for baking products – a review	103
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	102
Bioactive food components for colorectal cancer prevention and treatment: A good match	98
Dietary sialic acids: distribution, structure, and functions	92
Food authenticity and the interactions with human health and climate change	89
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	88
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	88
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	83
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	83
A comprehensive review on glycation and its potential application to reduce food allergenicity	81
Gel performance of surimi induced by various thermal technologies: A review	77
Advances in prepared dish processing using efficient physical fields: A review	77
New definition of resistant starch types from the gut microbiota perspectives – a review	76
Bioactive compounds: Application of albumin nanocarriers as delivery systems	76
Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review	76
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	74

The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	74
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	73
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	73
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	72
Gelatin based preservation technologies on the quality of food: a comprehensive review	72
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	72
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	71
Plant based food bioactives: A boon or bane for neurological disorders	71
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	71
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	71
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	68
Recent progress of DNA walker and its applications in food safety analysis	68
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	67
The triple interactions between gut microbiota, mycobiota and host immunity	67
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	66
Amadori compounds: analysis, composition in food and potential health beneficial functions	66
The application of starch-based edible film in food preservation: a comprehensive review	66
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	65
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	64
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	64
Effects of probiotics on bone mineral density and bone turnover: A systematic review	64
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	63
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	63
A review on polyphenols and their potential application to reduce food allergenicity	61
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	61
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	61
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	61
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	61
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	61
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	60
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	60
Intestinal organoid technology and applications in probiotics	60
Nature’s palette: An emerging frontier for coloring dairy products	60
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	60
Gut microbiome-based strategies for host health and disease	59
The potential use of Zymomonas mobilis for the food industry	59
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	59