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 2022-05-01 to 2026-05-01.)

Article	Citations
	104
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	87
Nutrition and Mental Health: Advances in Nutritional Cognitive Neuroscience	82
Status and Perspective on Green Pesticide Utilizations and Food Security	82
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	67
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	61
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	58
Microplastics in the Food System: Should We Worry?	58
Coffee and Coffee By-Products as Multifunctional Foods and Ingredients	54
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	53
The Rising Incidence of Food Allergies and Infant Food Allergies	48
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	47
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	47
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	46
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	46
Bifidobacterium as Keystone Species Driving Microbial Interactions in the Infant Digestive Tract	45
Optimizing Dietary Fiber Intake: Strategies for Human Nutrition and Food Science	38
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility	35
	35
Functional Properties of Enzymatic Food Protein Hydrolysates	33
Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome	31
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	30
Microbubbles in Food Technology	30
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients	28
Bacteriophages in the Dairy Industry: A Problem Solved?	28

Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?	27
Wheat Sourdough Breadmaking: A Scoping Review	26
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers	24
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs	23
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds	23
Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review	23
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications	21
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks	21
Starter Culture Development and Innovation for Novel Fermented Foods	21
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods	20
Aquaculture for Sustainable Human Dietary Protein	20
Mild Fractionation for More Sustainable Food Ingredients	17
	16
The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation	16
Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition	16
How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging	15
Engineering Nutritionally Improved Edible Plant Oils	15
Solid-State Fermented Plant Foods as New Protein Sources	14
Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health	13
Synthetic Biology Approaches in Reducing Mycotoxin Contamination and Enhancing Food System Sustainability	13
How Can AI Help Improve Food Safety?	13
Precision Processing for Value-Added Fats and Oils	12