OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 49. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Conventional versus green extraction techniques — a comparative perspective	174
Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation	131
Recent advances in meat color research	129
Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects	126
Crystalline structures of the main components of starch	123
Novel strategy for developing healthy meat products replacing saturated fat with oleogels	117
In vivo bioactivities of food protein-derived peptides – a current review	112
Burden of foodborne diseases: think global, act local	107
Pathways of human exposure to microplastics, and estimation of the total burden	105
The global overview of the occurrence of mycotoxins in cereals: a three-year survey	95
Plant-based milk substitutes as emerging probiotic carriers	95
Starch-based biodegradable plastics: methods of production, challenges and future perspectives	91
Bioavailability of nutrients from edible insects	90
Biodegradation of microplastics in food and agriculture	89
Big Data in food safety- A review	87
Mycotoxins in food, recent development in food analysis and future challenges; a review	79
Factors influencing consumer perception and acceptability of insect-based foods	78
Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science	78
Bioethanol production from food wastes rich in carbohydrates	78
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products	76
The use of bacteriophages for food safety	76
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry	72
Micro(nano)plastic contaminations from soils to plants: human food risks	71
Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities	68
3D printing as novel tool for fruit-based functional food production	65

Metallic-based salt substitutes to reduce sodium content in meat products	65
Edible mushrooms as a novel trend in the development of healthier meat products	65
Recent applications of regenerated cellulose films and hydrogels in food packaging	65
Bioaccessibility of bioactive peptides: recent advances and perspectives	62
Microbial diversity and ecology of biofilms in food industry environments associated with Listeria monocytogenes persistence	62
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview	61
Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products	61
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging	61
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects	60
Emerging technologies to enhance starch performance	59
Environmental microbiome mapping as a strategy to improve quality and safety in the food industry	59
Inclusion of seaweeds as healthy approach to formulate new low-salt meat products	58
Microplastics in the atmospheric compartment: a comprehensive review on methods, results on their occurrence and determining factors	57
Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota	57
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products	57
Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product	56
Microplastics in drinking water? Present state of knowledge and open questions	54
Recent advances on research of electrolyzed water and its applications	54
Production of meat alternatives using live cells, cultures and plant proteins	53
Consumer perceptions towards healthier meat products	53
Ultrasound effect on salt reduction in meat products: a review	52
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies	51
Application of metabolomics to assess milk quality and traceability	50
Enzymatic production of prebiotic oligosaccharides	49