OOIR: Observatory of International Research

Papers

(The median citation count of Annual Review of Food Science and Technology is 15. 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 2021-11-01 to 2025-11-01.)

Article	Citations
	103
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	84
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria	82
Status and Perspective on Green Pesticide Utilizations and Food Security	81
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	75
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	61
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	61
	61
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	57
The Rising Incidence of Food Allergies and Infant Food Allergies	49
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	48
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	43
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	43
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	39
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	38
Microbubbles in Food Technology	38
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction	36
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	36
Bacteriophages in the Dairy Industry: A Problem Solved?	36
Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?	35
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients	35
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers	35
Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review	32
Wheat Sourdough Breadmaking: A Scoping Review	32
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs	31

Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds	30
Starter Culture Development and Innovation for Novel Fermented Foods	27
Life Cycle Assessment on Environmental Sustainability of Food Processing	26
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks	25
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications	25
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods	24
Mild Fractionation for More Sustainable Food Ingredients	23
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain	23
The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation	23
Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition	22
Solid-State Fermented Plant Foods as New Protein Sources	22
How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging	20
Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health	19
Engineering Nutritionally Improved Edible Plant Oils	19
Plant-Based Proteins: The Good, Bad, and Ugly	19
Current Perspectives on Food Oral Processing	18
Enzymatic Approaches for Structuring Starch to Improve Functionality	17
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms	17
Precision Processing for Value-Added Fats and Oils	17
How Can AI Help Improve Food Safety?	16
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)	15
Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health	15
Addressing Consumer Desires for Sustainable Food Systems: Contentions and Compromises	15
Sensory Analysis and Consumer Preference: Best Practices	15