OOIR: Observatory of International Research

Papers

(The H4-Index of Annual Review of Food Science and Technology 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 2021-03-01 to 2025-03-01.)

Article	Citations
Precision Processing for Value-Added Fats and Oils	156
	114
Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins	93
	82
Innovative Treatments Enhancing the Functionality of Gut Microbiota to Improve Quality and Microbiological Safety of Foods of Animal Origin	70
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs	64
How Can AI Help Improve Food Safety?	63
Scalable Processes for Culturing Meat Using Edible Scaffolds	60
Life Cycle Assessment on Environmental Sustainability of Food Processing	58
Starter Culture Development and Innovation for Novel Fermented Foods	56
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds	55
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	52
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms	49
Enzymatic Approaches for Structuring Starch to Improve Functionality	44
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate	41
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins	40
	37
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria	37
The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts	35
Opportunities and Challenges for the Introduction of New Food Proteins	34
Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health	33
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies	30
Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health	30
Exploring the Frontiers of Nanopore Sequencing in Food Safety and Food Microbiology	28
Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health	28

Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food Science and Technology Research (And How We Can Safeguard Science Integrity and Credibility)	27
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials	27