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 2021-08-01 to 2025-08-01.)

Article	Citations
Editorial Board	276
Editorial overview: Food microbiology	167
Editorial Board	161
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	148
Challenges and trends in the industrial production and application of cellooligosaccharides	131
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	120
Dietary proanthocyanidins for improving gut immune health	111
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	107
Current and future challenges in starch research	98
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	97
Contemporary bioinformatics and cheminformatics support for food peptidomics	96
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	91
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	91
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	88
Update on emerging sensory methodologies applied to investigating dairy products	87
Editorial Overview: Food microbiology	83
Safety assessment of botanicals: cutting through complexity	82
Recent progress in the application of plasma-activated water (PAW) for food decontamination	82
Foods to deliver immune-supporting nutrients	79
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	78
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	74
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	73
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	72
Demystification of fermented foods by omics technologies	71
Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	70

Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	69
Unconventional sources of vegetable proteins: technological properties	68
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	66
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	64
Sensory research in the post-COVID era — turning challenges into opportunities	63
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	61
Elemental metabolomics: food elemental assessment could reveal geographical origin	61
Taste perception and oral microbiota: recent advances and future perspectives	61
Application of innovative technologies to produce activated safe ice	60
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods	59
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	56
Recent developments in in-vitro assessment of advanced glycation end products	56
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	56
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	55
Microplastics in shellfish and implications for food safety	54
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	54
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	51
Physical barrier effects of dietary fibers on lowering starch digestibility	51
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	50
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	50
From field to fork: the benefits of Trichoderma spp. in food quality and safety	50
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	50
Cereal-derived polyphenols and their bioactive properties	49
Last decade studies on mycotoxins’ fate during food processing: an overview	48
Editorial Board	48
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	48
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	48
Can tribology be a tool to help tailor food for elderly population?	48
Supercritical fluid technology for agrifood materials processing	48