OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 50. 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 2020-03-01 to 2024-03-01.)

Article	Citations
Probiotic: conceptualization from a new approach	221
Consumer responses to novel and unfamiliar foods	169
Paraprobiotics and postbiotics: concepts and potential applications in dairy products	160
Conventional versus green extraction techniques — a comparative perspective	129
Sources, formulations, advanced delivery and health benefits of probiotics	122
Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products	118
Recent advances and future perspective in additive manufacturing of foods based on 3D printing	115
Recent advances in meat color research	107
Bioactive compounds produced by probiotics in food products	106
Novel strategy for developing healthy meat products replacing saturated fat with oleogels	104
Potential use of polyphenols in the battle against COVID-19	99
Impact of probiotics and prebiotics on food texture	99
Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects	96
Crystalline structures of the main components of starch	95
In vivo bioactivities of food protein-derived peptides – a current review	92
Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review	89
Digital twins of food process operations: the next step for food process models?	86
Bioactive-loaded nanocarriers for functional foods: from designing to bioavailability	85
Burden of foodborne diseases: think global, act local	83
Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation	83
Plant-based milk substitutes as emerging probiotic carriers	80
The global overview of the occurrence of mycotoxins in cereals: a three-year survey	79
Pathways of human exposure to microplastics, and estimation of the total burden	77
Innovative pre-treatments to enhance food drying: a current review	76
Biodegradation of microplastics in food and agriculture	72

Big Data in food safety- A review	72
Vegetarianism as a social identity	72
Bioavailability of nutrients from edible insects	71
Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems	70
Starch nanoparticles: production methods, structure, and properties for food applications	70
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products	69
Mycotoxins in food, recent development in food analysis and future challenges; a review	65
Starch-based biodegradable plastics: methods of production, challenges and future perspectives	62
The use of bacteriophages for food safety	60
Factors influencing consumer perception and acceptability of insect-based foods	59
Advances in food emulsions and foams: reflections on research in the neo-Pickering era	59
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry	58
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview	57
Bioethanol production from food wastes rich in carbohydrates	56
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging	55
Edible mushrooms as a novel trend in the development of healthier meat products	54
Food proteins from plants and fungi	54
Microbial diversity and ecology of biofilms in food industry environments associated with Listeria monocytogenes persistence	53
Recent applications of regenerated cellulose films and hydrogels in food packaging	52
Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota	52
Designing food structure to slow down digestion in starch-rich products	52
Bioaccessibility of bioactive peptides: recent advances and perspectives	52
Processing influences on food polyphenol profiles and biological activity	51
Metallic-based salt substitutes to reduce sodium content in meat products	51
Micro(nano)plastic contaminations from soils to plants: human food risks	50
Microplastics in the atmospheric compartment: a comprehensive review on methods, results on their occurrence and determining factors	50
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels	50
Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product	50
3D printing as novel tool for fruit-based functional food production	50
Ethnic and industrial probiotic foods and beverages: efficacy and acceptance	50