OOIR: Observatory of International Research

Papers

(The H4-Index of Critical Reviews in Food Science and Nutrition is 58. 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 2021-10-01 to 2025-10-01.)

Article	Citations
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	232
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	206
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	154
Food authenticity and the interactions with human health and climate change	140
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	134
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	109
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	108
Nature’s palette: An emerging frontier for coloring dairy products	101
A review on polyphenols and their potential application to reduce food allergenicity	99
Advances in prepared dish processing using efficient physical fields: A review	99
A comprehensive review on glycation and its potential application to reduce food allergenicity	98
Gel performance of surimi induced by various thermal technologies: A review	95
The triple interactions between gut microbiota, mycobiota and host immunity	95
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	87
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	87
Bioactive compounds: Application of albumin nanocarriers as delivery systems	87
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	82
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	79
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	76
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	76
Exploiting lactic acid bacteria for colorectal cancer: a recent update	76
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	75
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	75
Bioactive food components for colorectal cancer prevention and treatment: A good match	75
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	74

Amadori compounds: analysis, composition in food and potential health beneficial functions	72
Effects of probiotics on bone mineral density and bone turnover: A systematic review	72
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	71
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	70
Gelatin based preservation technologies on the quality of food: a comprehensive review	70
Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review	70
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	68
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	68
Clean-label techno-functional ingredients for baking products – a review	68
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	67
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	67
Plant based food bioactives: A boon or bane for neurological disorders	66
Dietary sialic acids: distribution, structure, and functions	65
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	65
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	64
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	64
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	63
The application of starch-based edible film in food preservation: a comprehensive review	62
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	62
Recent progress of DNA walker and its applications in food safety analysis	62
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	61
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	61
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	60
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	59
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	59
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	59
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	59
Green preparation, safety control and intelligent processing of high-quality tea extract	59
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	59
The emerging roles of next-generation metabolomics in critical care nutrition	58
Gut microbiome-based strategies for host health and disease	58
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	58
New definition of resistant starch types from the gut microbiota perspectives – a review	58
Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice	58
Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries	58