OOIR: Observatory of International Research

Papers

(The median citation count of Annual Review of Food Science and Technology is 10. 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 2021-02-01 to 2025-02-01.)

Article	Citations
	156
Innovative Treatments Enhancing the Functionality of Gut Microbiota to Improve Quality and Microbiological Safety of Foods of Animal Origin	114
	93
Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins	82
How Can AI Help Improve Food Safety?	70
Scalable Processes for Culturing Meat Using Edible Scaffolds	64
Life Cycle Assessment on Environmental Sustainability of Food Processing	63
Starter Culture Development and Innovation for Novel Fermented Foods	60
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds	58
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	56
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms	55
Enzymatic Approaches for Structuring Starch to Improve Functionality	52
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate	49
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins	44
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs	41
	40
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	37
Fabrication, Functional Properties, and Potential Applications of Mixed Gellan–Polysaccharide Systems: A Review	37
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	35
Nonconventional Technologies in Lipid Modifications	34
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	33
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	30
Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization	30
The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts	28
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications	28

Cellular Agriculture: Opportunities and Challenges	27
Novel Nondestructive Biosensors for the Food Industry	27
Sensory Analysis and Consumer Preference: Best Practices	26
Exploring the Frontiers of Nanopore Sequencing in Food Safety and Food Microbiology	26
Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health	25
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria	25
Opportunities and Challenges for the Introduction of New Food Proteins	22
Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments	20
Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health	20
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials	20
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	20
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies	19
Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health	19
Mild Fractionation for More Sustainable Food Ingredients	18
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks	18
Biotechnology in Future Food Lipids: Opportunities and Challenges	18
Addressing Consumer Desires for Sustainable Food Systems: Contentions and Compromises	16
Molecular Origins of Polymorphism in Cocoa Butter	16
Next-Generation Plant-Based Foods: Challenges and Opportunities	16
Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications	15
Mycoprotein: A Healthy and Sustainable Source of Alternative Protein-Based Foods	14
Status and Perspective on Green Pesticide Utilizations and Food Security	14
Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake	13
Elderberry, an Ancient Remedy: A Comprehensive Study of the Bioactive Compounds in Three Sambucus nigra L. Subspecies	13
Food Matrix Effects for Modulating Starch Bioavailability	13
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology	12
Emerging Applications of Machine Learning in Food Safety	12
A Comprehensive Understanding of Camellia sinensis Tea Metabolome: From Tea Plants to Processed Teas	11
Psyllium: A Nutraceutical and Functional Ingredient in Foods	11
Insects as an Alternative Protein Source	11
Food Matrix and Macronutrient Digestion	10
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality	10