OOIR: Observatory of International Research

Papers

(The median citation count of Annual Review of Food Science and Technology is 16. 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 2022-01-01 to 2026-01-01.)

Article	Citations
	109
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria	94
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	87
Status and Perspective on Green Pesticide Utilizations and Food Security	84
Microplastics in the Food System: Should We Worry?	83
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	70
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	68
	67
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	58
The Rising Incidence of Food Allergies and Infant Food Allergies	55
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	50
Coffee and Coffee By-Products as Multifunctional Foods and Ingredients	50
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	47
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	45
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	44
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	43
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	41
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility	39
Functional Properties of Enzymatic Food Protein Hydrolysates	39
Microbubbles in Food Technology	37
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	37
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction	36
Bacteriophages in the Dairy Industry: A Problem Solved?	35
Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?	35
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers	34

Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review	31
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients	29
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds	29
Wheat Sourdough Breadmaking: A Scoping Review	29
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks	26
Life Cycle Assessment on Environmental Sustainability of Food Processing	26
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs	26
Starter Culture Development and Innovation for Novel Fermented Foods	26
Mild Fractionation for More Sustainable Food Ingredients	25
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications	25
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain	24
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods	24
The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation	24
Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition	23
How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging	22
Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health	20
Solid-State Fermented Plant Foods as New Protein Sources	20
Current Perspectives on Food Oral Processing	20
Plant-Based Proteins: The Good, Bad, and Ugly	20
Precision Processing for Value-Added Fats and Oils	18
Engineering Nutritionally Improved Edible Plant Oils	18
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms	17
Enzymatic Approaches for Structuring Starch to Improve Functionality	17
How Can AI Help Improve Food Safety?	16
Sensory Analysis and Consumer Preference: Best Practices	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)	16