OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 38. 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
Editorial Board	201
Editorial Board	172
Editorial Board	114
Dietary proanthocyanidins for improving gut immune health	105
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	99
Update on emerging sensory methodologies applied to investigating dairy products	89
Edible microbiome and dietary microbiota: bridging two interrelated concepts	87
Whey protein phospholipid concentrates as a tunable lipid–protein system: linking fractionation, lipid analysis, and biological effects	82
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	80
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	80
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	73
Contemporary bioinformatics and cheminformatics support for food peptidomics	72
Challenges and trends in the industrial production and application of cellooligosaccharides	72
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	72
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	72
Editorial Overview: Food microbiology	68
Measurement of food texture: human perspective vs material perspective	67
Safety assessment of botanicals: cutting through complexity	65
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	62
Demystification of fermented foods by omics technologies	60
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	57
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	55
Unconventional sources of vegetable proteins: technological properties	54
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	51
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	50

Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	50
Food texture engineering: linking molecular characterization, oral processing, and digestion	49
PEF-induced autolytic responses to enhance the recovery of microbial-derived food ingredients	49
Sensory research in the post-COVID era — turning challenges into opportunities	46
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	45
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	43
Artificial Intelligence Boosting Food Safety Immunoassays: Technological Advances and Applications	42
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	41
Taste perception and oral microbiota: recent advances and future perspectives	40
Physical barrier effects of dietary fibers on lowering starch digestibility	40
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	39
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	39
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	38