OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 45. 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 2021-09-01 to 2025-09-01.)

Article	Citations
Editorial Board	169
Editorial overview: Food microbiology	166
Editorial Board	137
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	124
Dietary proanthocyanidins for improving gut immune health	118
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	99
Editorial Board	98
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	98
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	92
Contemporary bioinformatics and cheminformatics support for food peptidomics	90
Update on emerging sensory methodologies applied to investigating dairy products	89
Challenges and trends in the industrial production and application of cellooligosaccharides	85
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	83
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	83
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	82
Editorial Overview: Food microbiology	73
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	72
Foods to deliver immune-supporting nutrients	72
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	72
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	71
Unconventional sources of vegetable proteins: technological properties	68
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	64
Demystification of fermented foods by omics technologies	63
Recent progress in the application of plasma-activated water (PAW) for food decontamination	61
Safety assessment of botanicals: cutting through complexity	61

Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	60
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	58
Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	57
Sensory research in the post-COVID era — turning challenges into opportunities	55
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	55
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	54
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	52
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	52
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	52
Elemental metabolomics: food elemental assessment could reveal geographical origin	52
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods	51
Taste perception and oral microbiota: recent advances and future perspectives	51
Physical barrier effects of dietary fibers on lowering starch digestibility	50
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	48
Supercritical fluid technology for agrifood materials processing	48
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	48
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	48
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	47
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	45
Can tribology be a tool to help tailor food for elderly population?	45
Cereal-derived polyphenols and their bioactive properties	45