OOIR: Observatory of International Research

Papers

(The TQCC of Annual Review of Food Science and Technology is 33. 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 2022-08-01 to 2026-08-01.)

Article	Citations
	117
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	108
Status and Perspective on Green Pesticide Utilizations and Food Security	96
Nutrition and Mental Health: Advances in Nutritional Cognitive Neuroscience	93
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	88
Microplastics in the Food System: Should We Worry?	78
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	76
The Rising Incidence of Food Allergies and Infant Food Allergies	70
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	69
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	65
Coffee and Coffee By-Products as Multifunctional Foods and Ingredients	61
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	58
Optimizing Dietary Fiber Intake: Strategies for Human Nutrition and Food Science	55
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	54
Bifidobacterium as Keystone Species Driving Microbial Interactions in the Infant Digestive Tract	52
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	51
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	47
	42
Functional Properties of Enzymatic Food Protein Hydrolysates	42
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility	42
Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome	41
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	37
Microbubbles in Food Technology	34
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers	33