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 2020-03-01 to 2024-03-01.)

Article	Citations
Plant-based meat analogues: from niche to mainstream	182
Plant-based meat analogue (PBMA) as a sustainable food: a concise review	92
The microbiological quality of various foods dried by applying different drying methods: a review	53
Evaluation of ACE, α-glucosidase, and lipase inhibitory activities of peptides obtained by in vitro digestion of selected species of edible insects	49
An overview of microencapsulation in the food industry: opportunities, challenges, and innovations	48
Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review	45
2-Benzhydrylsulfinyl-N-hydroxyacetamide-Na extracted from fig as a novel cytotoxic and apoptosis inducer in SKOV-3 and AMJ-13 cell lines via P53 and caspase-8 pathway	44
Antioxidative peptides derived from plants for human nutrition: their production, mechanisms and applications	40
Study of polyphenols, antioxidant capacity and minerals for the valorisation of ancient apple cultivars from Northeast Italy	37
Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken	37
On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview	37
Oat proteins as emerging ingredients for food formulation: where we stand?	36
Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves	35
Essential oils as insect repellent agents in food packaging: a review	34
Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity	34
Impact of microfluidization on colloidal properties of insoluble pea protein fractions	33
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	32
Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains	31
Foodomics in bee product research: a systematic literature review	31
Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity	30
Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods	30
Fundamental characterization of wheat gluten	29
Effect of devitalization techniques on the lipid, protein, antioxidant, and chitin fractions of black soldier fly (Hermetia illucens) larvae	27
Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours	27
The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality	26

Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined wi