OOIR: Observatory of International Research

Papers

(The TQCC of Annual Review of Food Science and Technology is 32. 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 2021-12-01 to 2025-12-01.)

Article	Citations
	106
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	88
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria	85
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	78
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	67
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	63
	63
The Rising Incidence of Food Allergies and Infant Food Allergies	58
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	54
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	49
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	47
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	44
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	41
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	40
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction	39
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility	39
Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?	36
Microbubbles in Food Technology	36
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	36
Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review	35
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients	35
Wheat Sourdough Breadmaking: A Scoping Review	34
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers	32
Bacteriophages in the Dairy Industry: A Problem Solved?	32