OOIR: Observatory of International Research

Papers

(The H4-Index of Annual Review of Food Science and Technology 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 2020-11-01 to 2024-11-01.)

Article	Citations
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies	145
Alternative Protein Sources as Technofunctional Food Ingredients	103
Emerging Applications of Machine Learning in Food Safety	80
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate	78
Food Matrix Effects for Modulating Starch Bioavailability	63
Cellular Agriculture: Opportunities and Challenges	57
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health	57
Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs	55
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology	55
Plant-Based Proteins: The Good, Bad, and Ugly	53
Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake	52
Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses	48
Food Matrix and Macronutrient Digestion	44
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction	41
Alternatives to Meat and Dairy	41
Insects as an Alternative Protein Source	40
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials	37
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality	37
Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods	33
Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health	32
Chitosan and Derivatives: Bioactivities and Application in Foods	30
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain	29
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins	28
Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification	28
Diet-Derived Antioxidants: The Special Case of Ergothioneine	28

Molecular Origins of Polymorphism in Cocoa Butter	27
Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review	26
How Can AI Help Improve Food Safety?	26