OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Gastronomy and Food Science is 29. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Exploring the changes in flavor compounds during the storage of clear oil hot pot seasoning	142
Editorial Board	73
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	56
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	55
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	45
How to define gastronomic identity from Cultural Studies: The Peruvian case	44
The nonlinear responses of food intake to temperature	44
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	43
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	43
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	42
Carbon footprint assessment of the Isparta ceremonial Menu: Preserving tradition through sustainability	38
Going against the herd: how to be a vegan in a patriarchal, meat-centric society	37
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	36
Cooking guidelines for planetary health: A gap between nutrition and sustainability	35
Coriander (cilantro): A most divisive herb	35
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	34
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	34
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	34
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	33
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	32
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	32
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle	32
New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond	31
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	31
Tackling food waste management: Professional training in the public interest	30

Cassava, an illustrious (un)known: Consumption of recipes with the root and its derived products	30
Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation	30
Innovation and creativity in gastronomic tourism: A bibliometric analysis	29
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis	29
In the interest of the nation: Swedish fika	29