OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 43. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Editorial Board	179
Editorial Board	150
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	128
Editorial Board	107
Editorial overview: Food microbiology	106
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	104
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	103
Dietary proanthocyanidins for improving gut immune health	92
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	92
Contemporary bioinformatics and cheminformatics support for food peptidomics	86
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	85
Update on emerging sensory methodologies applied to investigating dairy products	78
Challenges and trends in the industrial production and application of cellooligosaccharides	78
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	74
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	73
Editorial Overview: Food microbiology	68
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	67
Foods to deliver immune-supporting nutrients	65
Safety assessment of botanicals: cutting through complexity	64
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	63
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	61
Unconventional sources of vegetable proteins: technological properties	61
Demystification of fermented foods by omics technologies	58
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	57
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	56

Recent progress in the application of plasma-activated water (PAW) for food decontamination	56
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	55
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	54
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	53
Sensory research in the post-COVID era — turning challenges into opportunities	53
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	52
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	52
Taste perception and oral microbiota: recent advances and future perspectives	52
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	50
Physical barrier effects of dietary fibers on lowering starch digestibility	48
Elemental metabolomics: food elemental assessment could reveal geographical origin	47
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	47
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	47
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	46
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	45
From field to fork: the benefits of Trichoderma spp. in food quality and safety	45
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	45
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	43
Cereal-derived polyphenols and their bioactive properties	43
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	43
Can tribology be a tool to help tailor food for elderly population?	43