OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Gastronomy and Food Science is 26. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	104
The nonlinear responses of food intake to temperature	100
Editorial Board	80
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	63
Cooking guidelines for planetary health: A gap between nutrition and sustainability	54
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	53
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	42
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	38
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	38
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	37
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	36
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	36
How to define gastronomic identity from Cultural Studies: The Peruvian case	35
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	34
Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)	33
Coriander (cilantro): A most divisive herb	32
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	31
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	29
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	29
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	28
Innovation and creativity in gastronomic tourism: A bibliometric analysis	27
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	27
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken	27
Tackling food waste management: Professional training in the public interest	26
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	26

In the interest of the nation: Swedish fika	26
Quality of wholemeal pasta made with pigmented and ancient wheats	26
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	26