OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Gastronomy and Food Science 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 2020-11-01 to 2024-11-01.)

Article	Citations
3D food printing of as the new way of preparing food: A review	136
Innovation in online food delivery: Learnings from COVID-19	88
Edible insects: A food alternative for the sustainable development of the planet	87
Kombucha: Review	84
Food thickening agents: Sources, chemistry, properties and applications - A review	68
Tempe: A traditional fermented food of Indonesia and its health benefits	58
Neophobia and seaweed consumption: Effects on consumer attitude and willingness to consume seaweed	50
Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties	48
Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)	46
Umami taste in edible seaweeds: The current comprehension and perception	44
Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study	40
How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries	37
In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour	34
Explaining seasonal patterns of food consumption	33
Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France	30
Influence of service attributes of food delivery application on customers' satisfaction and their behavioural responses: The IPMA approach	28
Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat	28
Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves	27
Physicochemical characteristics of protein isolates from native and germinated chickpea cultivars and their noodle quality	27
Development of added-value culinary ingredients from fish waste: Fish bones and fish scales	27
Effects of different cooking techniques on bioactive contents of leafy vegetables	27
Characterizing the properties of hybrid meat burgers made with pulses and chicken	26
Gastronomic experiences as a key element in the development of a tourist destination	25
Barley bread with improved sensory and antioxidant properties	25
Effect of germination on nutritional and bioactive properties of red rice grains and its application in cupcake production	25