OOIR: Observatory of International Research

Papers

(The median citation count of Annual Review of Food Science and Technology is 8. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies	111
Alternative Protein Sources as Technofunctional Food Ingredients	72
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate	71
Emerging Applications of Machine Learning in Food Safety	53
Food Matrix Effects for Modulating Starch Bioavailability	50
Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs	42
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology	42
Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake	41
Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses	41
Cellular Agriculture: Opportunities and Challenges	40
Food Matrix and Macronutrient Digestion	39
Plant-Based Proteins: The Good, Bad, and Ugly	38
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health	38
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality	34
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials	33
Alternatives to Meat and Dairy	29
Insects as an Alternative Protein Source	29
Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health	26
Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods	25
Chitosan and Derivatives: Bioactivities and Application in Foods	25
Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification	25
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction	23
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins	23
Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review	22
Molecular Origins of Polymorphism in Cocoa Butter	21

Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain	21
Diet-Derived Antioxidants: The Special Case of Ergothioneine	18
Gains and Losses of Agricultural Food Production: Implications for the Twenty-First Century	18
Polyphenol Exposure, Metabolism, and Analysis: A Global Exposomics Perspective	17
Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review	17
Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments	16
Current Perspectives on Food Oral Processing	16
Opportunities and Challenges for the Introduction of New Food Proteins	13
Enzymatic Approaches for Structuring Starch to Improve Functionality	13
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	13
Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings	12
How Can AI Help Improve Food Safety?	12
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs	11
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	10
Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms	10
Novel Nondestructive Biosensors for the Food Industry	10
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	10
Bacteriophages in the Dairy Industry: A Problem Solved?	9
Mild Fractionation for More Sustainable Food Ingredients	8
Food Processing, Dysbiosis, Gastrointestinal Inflammatory Diseases, and Antiangiogenic Functional Foods or Beverages	8
The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts	8
Effect of Food Processing on Antioxidant Potential, Availability, and Bioavailability	8
Life Cycle Assessment on Environmental Sustainability of Food Processing	8