OOIR: Observatory of International Research

Papers

(The median citation count of Annual Review of Food Science and Technology is 12. 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
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health	57
Cellular Agriculture: Opportunities and Challenges	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
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality	37
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials	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
Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification	28
Diet-Derived Antioxidants: The Special Case of Ergothioneine	28
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins	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
Current Perspectives on Food Oral Processing	25
Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review	25
Enzymatic Approaches for Structuring Starch to Improve Functionality	23
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	22
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs	20
Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments	20
Gains and Losses of Agricultural Food Production: Implications for the Twenty-First Century	20
Polyphenol Exposure, Metabolism, and Analysis: A Global Exposomics Perspective	19
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	18
Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms	18
The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts	16
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	15
Opportunities and Challenges for the Introduction of New Food Proteins	15
Mild Fractionation for More Sustainable Food Ingredients	14
Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings	14
Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health	13
Life Cycle Assessment on Environmental Sustainability of Food Processing	13
Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health	13
Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review	12
Novel Nondestructive Biosensors for the Food Industry	12
Biotechnology in Future Food Lipids: Opportunities and Challenges	12
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms	12
Sensory Analysis and Consumer Preference: Best Practices	12