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 2020-07-01 to 2024-07-01.)

Article	Citations
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies	134
Alternative Protein Sources as Technofunctional Food Ingredients	91
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate	74
Emerging Applications of Machine Learning in Food Safety	67
Food Matrix Effects for Modulating Starch Bioavailability	59
Cellular Agriculture: Opportunities and Challenges	49
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology	49
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health	48
Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake	47
Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs	47
Plant-Based Proteins: The Good, Bad, and Ugly	47
Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses	42
Food Matrix and Macronutrient Digestion	40
Insects as an Alternative Protein Source	37
Alternatives to Meat and Dairy	36
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality	35
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials	35
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction	35
Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health	29
Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods	27
Diet-Derived Antioxidants: The Special Case of Ergothioneine	26
Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification	26
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins	25
Chitosan and Derivatives: Bioactivities and Application in Foods	25
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain	25

Molecular Origins of Polymorphism in Cocoa Butter	24
Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review	24
Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review	24
How Can AI Help Improve Food Safety?	21
Current Perspectives on Food Oral Processing	20
Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments	19
Enzymatic Approaches for Structuring Starch to Improve Functionality	19
Gains and Losses of Agricultural Food Production: Implications for the Twenty-First Century	19
Polyphenol Exposure, Metabolism, and Analysis: A Global Exposomics Perspective	18
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	16
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs	15
Opportunities and Challenges for the Introduction of New Food Proteins	15
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	14
Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings	13
The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts	12
Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms	12
Life Cycle Assessment on Environmental Sustainability of Food Processing	12
Mild Fractionation for More Sustainable Food Ingredients	12
Bacteriophages in the Dairy Industry: A Problem Solved?	11
Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health	11
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	10
Novel Nondestructive Biosensors for the Food Industry	10
Effect of Food Processing on Antioxidant Potential, Availability, and Bioavailability	10