OOIR: Observatory of International Research

Papers

(The TQCC of Annual Review of Food Science and Technology is 26. 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 2021-02-01 to 2025-02-01.)

Article	Citations
	156
Innovative Treatments Enhancing the Functionality of Gut Microbiota to Improve Quality and Microbiological Safety of Foods of Animal Origin	114
	93
Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins	82
How Can AI Help Improve Food Safety?	70
Scalable Processes for Culturing Meat Using Edible Scaffolds	64
Life Cycle Assessment on Environmental Sustainability of Food Processing	63
Starter Culture Development and Innovation for Novel Fermented Foods	60
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds	58
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	56
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms	55
Enzymatic Approaches for Structuring Starch to Improve Functionality	52
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate	49
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins	44
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs	41
	40
Fabrication, Functional Properties, and Potential Applications of Mixed Gellan–Polysaccharide Systems: A Review	37
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	37
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	35
Nonconventional Technologies in Lipid Modifications	34
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	33
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	30
Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization	30
The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts	28
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications	28

Cellular Agriculture: Opportunities and Challenges	27
Novel Nondestructive Biosensors for the Food Industry	27
Exploring the Frontiers of Nanopore Sequencing in Food Safety and Food Microbiology	26
Sensory Analysis and Consumer Preference: Best Practices	26