OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Gastronomy and Food Science is 27. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Editorial Board	95
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	77
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	57
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	55
The nonlinear responses of food intake to temperature	55
Codonopsis pilosula and Astragalus membranaceus improve the active ingredient and antioxidant properties and enhance the flavor composition of chicken soup	52
Virtual reality for multisensory evaluation: effects of contextual environments, musical genres, and audiovisual congruence on consumer perception and acceptance	52
Coriander (cilantro): A most divisive herb	49
Going against the herd: how to be a vegan in a patriarchal, meat-centric society	49
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	48
Cooking guidelines for planetary health: A gap between nutrition and sustainability	43
When algorithms plate: Can AI-generated aesthetics rival reality?	43
Impact of sous vide process on the quality of beef tournedo	42
Social representations of food waste among young Brazilians: A weekday vs. weekend analysis	40
Carbon footprint assessment of the Isparta ceremonial Menu: Preserving tradition through sustainability	39
Can umami modulate sour taste to enhance consumer liking? An EEG neurogastronomy study	39
Exploring the changes in flavor compounds during the storage of clear oil hot pot seasoning	38
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	38
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	37
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	34
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	34
Introducing indigenous and orphan crops (IOCs) in a menu: A case study inquiry into the attitude formation of diners	31
The multisensory science and aesthetics of teaware	31
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation	30
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	28

Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus	28
Food, sustainability and global dynamics through an extension course: Experience report	28
Sensory and multi-actor Co-ideation: unleashing creativity to meet seniors’ needs	27
Long-legged: Modeling the purchase intention of arachnid-based foods using BRT	27