OOIR: Observatory of International Research

Papers

(The H4-Index of European Food Research and Technology is 25. 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 2020-10-01 to 2024-10-01.)

Article	Citations
Plant-based meat analogues: from niche to mainstream	233
Plant-based meat analogue (PBMA) as a sustainable food: a concise review	130
The microbiological quality of various foods dried by applying different drying methods: a review	80
Oat proteins as emerging ingredients for food formulation: where we stand?	51
Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken	50
Impact of microfluidization on colloidal properties of insoluble pea protein fractions	46
Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods	44
Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile c	44
Fundamental characterization of wheat gluten	43
Study of polyphenols, antioxidant capacity and minerals for the valorisation of ancient apple cultivars from Northeast Italy	41
Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity	41
Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains	38
The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality	35
Foodomics in bee product research: a systematic literature review	35
The relationship between acidification (pH) and meat quality traits of polish white breed pigs	34
Veggie burgers in the EU market: a nutritional challenge?	33
Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach	30
Identification and characterization of two novel antioxidant peptides from silkworm pupae protein hydrolysates	29
Recent advances in sensors for detecting food pathogens, contaminants, and toxins: a review	29
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications	28
Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies	28
Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake	28
Computer vision classification of dry beans (Phaseolus vulgaris L.) based on deep transfer learning techniques	28
Metabolomics as a marketing tool for geographical indication products: a literature review	27
Saccharomycopsis fibuligera in liquor production: A review	26

Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties	25
Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene	25
Phenolic compounds classification and their distribution in winemaking by-products	25