OOIR: Observatory of International Research

Papers

(The H4-Index of Critical Reviews in Food Science and Nutrition is 61. 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 2022-06-01 to 2026-06-01.)

Article	Citations
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	330
A comprehensive review on glycation and its potential application to reduce food allergenicity	182
Amadori compounds: analysis, composition in food and potential health beneficial functions	171
The triple interactions between gut microbiota, mycobiota and host immunity	141
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	129
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	124
Nature’s palette: An emerging frontier for coloring dairy products	121
Bridging epidemiological evidence and dietary health impact models: a structured approach for selecting risk-outcome pairs	120
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	119
Dietary sialic acids: distribution, structure, and functions	107
Green preparation, safety control and intelligent processing of high-quality tea extract	105
Gelatin based preservation technologies on the quality of food: a comprehensive review	105
Plant based food bioactives: A boon or bane for neurological disorders	101
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	96
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	93
Exploiting lactic acid bacteria for colorectal cancer: a recent update	93
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	93
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	91
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	90
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	89
The application of starch-based edible film in food preservation: a comprehensive review	86
Recent progress of DNA walker and its applications in food safety analysis	85
Gel performance of surimi induced by various thermal technologies: A review	84
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	83
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	83

Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	83
Food authenticity and the interactions with human health and climate change	81
Targeting gut microbiota and bile acid metabolism: dual regulatory strategies of dietary polyphenols against atherosclerosis	80
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	79
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	77
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	77
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	76
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	75
The industrial formulation fallacy: a critical appraisal of the Nova classification system	75
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	75
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	75
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	74
Food processing and processed food intake categories beyond Nova: the PFI classification	73
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	73
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	72
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	68
Advances in prepared dish processing using efficient physical fields: A review	68
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	67
Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up	67
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	66
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	66
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	66
(Poly)phenol metabotypes and cardiometabolic health: a systematic review	64
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	64
New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review	64
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods	63
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes	63
Intestinal organoid technology and applications in probiotics	63
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	62
Natural polysaccharides as multifunctional regulators of energy metabolism: mechanisms, structure-activity relationships, and cross-disease applications	62
Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits	62
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption	61
Comparative bioavailability of vitamins in human foods sourced from animals and plants	61
Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice	61
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review	61
Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications	61