OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Gastronomy and Food Science is 30. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Editorial Board	87
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	67
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	51
Exploring the changes in flavor compounds during the storage of clear oil hot pot seasoning	50
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	49
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	48
The nonlinear responses of food intake to temperature	46
Carbon footprint assessment of the Isparta ceremonial Menu: Preserving tradition through sustainability	46
Virtual reality for multisensory evaluation: effects of contextual environments, musical genres, and audiovisual congruence on consumer perception and acceptance	45
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	44
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	43
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	41
Cooking guidelines for planetary health: A gap between nutrition and sustainability	40
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	40
Going against the herd: how to be a vegan in a patriarchal, meat-centric society	39
Coriander (cilantro): A most divisive herb	39
Codonopsis pilosula and Astragalus membranaceus improve the active ingredient and antioxidant properties and enhance the flavor composition of chicken soup	39
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	39
Consumer segmentation and participation drivers in community-supported agriculture: A choice experiment and partial least squares structural equation modelling approach	38
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	37
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	36
Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS	36
Introducing indigenous and orphan crops (IOCs) in a menu: A case study inquiry into the attitude formation of diners	34
Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation	34
Roe gastronomy	33

Tackling food waste management: Professional training in the public interest	33
Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus	32
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	32
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken	31
In the interest of the nation: Swedish fika	30
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	30