OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 48. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Editorial Board	249
Editorial overview: Food microbiology	176
Editorial Board	156
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	153
Contemporary bioinformatics and cheminformatics support for food peptidomics	137
An overview of mycotoxin biomarker application in exposome-health studies	136
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	134
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	126
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	116
Dietary proanthocyanidins for improving gut immune health	114
Update on emerging sensory methodologies applied to investigating dairy products	109
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	100
Current and future challenges in starch research	100
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	92
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	92
Editorial Overview: Food microbiology	87
Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	87
Unconventional sources of vegetable proteins: technological properties	84
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	83
Foods to deliver immune-supporting nutrients	83
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	82
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	78
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	77
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	75
Demystification of fermented foods by omics technologies	73

Recent progress in the application of plasma-activated water (PAW) for food decontamination	72
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	70
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	68
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	67
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	66
Elemental metabolomics: food elemental assessment could reveal geographical origin	63
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	63
Recent developments in in-vitro assessment of advanced glycation end products	62
Editorial Board	61
Application of innovative technologies to produce activated safe ice	61
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods	60
Sensory research in the post-COVID era — turning challenges into opportunities	60
Physical barrier effects of dietary fibers on lowering starch digestibility	59
Taste perception and oral microbiota: recent advances and future perspectives	59
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	57
Microplastics in shellfish and implications for food safety	55
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	53
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	52
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	52
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	51
Supercritical fluid technology for agrifood materials processing	50
Last decade studies on mycotoxins’ fate during food processing: an overview	50
Can tribology be a tool to help tailor food for elderly population?	48
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	48