OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 36. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Editorial Board	180
Editorial Board	163
Editorial Board	148
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	103
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	100
Edible microbiome and dietary microbiota: bridging two interrelated concepts	94
Update on emerging sensory methodologies applied to investigating dairy products	79
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	74
Dietary proanthocyanidins for improving gut immune health	73
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	70
Contemporary bioinformatics and cheminformatics support for food peptidomics	69
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	69
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	68
Challenges and trends in the industrial production and application of cellooligosaccharides	65
Demystification of fermented foods by omics technologies	63
Editorial Overview: Food microbiology	63
Safety assessment of botanicals: cutting through complexity	61
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	57
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	55
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	55
Unconventional sources of vegetable proteins: technological properties	55
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	52
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	50
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	47
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	46

Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	45
Physical barrier effects of dietary fibers on lowering starch digestibility	45
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	44
Taste perception and oral microbiota: recent advances and future perspectives	44
Sensory research in the post-COVID era — turning challenges into opportunities	41
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	40
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	39
Supercritical fluid technology for agrifood materials processing	39
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	39
Cereal-derived polyphenols and their bioactive properties	38
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	37
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	36