OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 51. 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 2021-02-01 to 2025-02-01.)

Article	Citations
Challenges and opportunities for sensory and consumer science in new cultivar development and fresh produce marketing	198
Editorial Board	140
Recent advances in the microbial production of human milk oligosaccharides	140
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	135
Lipidomics in grape and wine research: past, present and future applications	135
Editorial overview: Food emulsions	117
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods	114
Editorial overview: Acrylamide: What is known after two decades	114
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	107
Editorial Board	104
Aqueous biphasic systems as a key tool for food processing	102
Editorial Board	95
Editorial overview: Food microbiology	91
Acrylamide in sugar products	90
Enhancing the bioavailability of encapsulated hydrophobic nutraceuticals: Insights from in vitro, in vivo, and clinical studies	86
Editorial Board	86
Editorial Board	82
Editorial overview: Food bioprocessing: challenges and perspectives	80
Trends in nanozymes development versus traditional enzymes in food science	79
Editorial overview: From mechanisms and phenomena description, to design of new processes for different needs and environments: Engineering and Processing as strategies to enhance food products	79
External application of RNA interference (RNAi): an innovative tool for controlling fungi during food storage	78
Editorial Board	77
Enzyme-aided oil and oilseed processing: opportunities and challenges	73
A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications	71
Acrylamide: perspectives from international, national, and regional exposure assessments	68

The starch hydrolysis and aroma retention caused by salivary α-amylase during oral processing of food	67
Application prospects and opportunities of inorganic nanomaterials for enzyme immobilization in the food-processing industry	65
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	65
Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function	65
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	65
All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist	64
Akkermansia muciniphila, an important link between dietary fiber and host health	64
Editorial Board	63
Rheology of wheat flour dough at mixing	62
Foodomics: a new perspective on gut probiotics nutrition and health research	61
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	61
Metabolic syndrome and synbiotic targeting of the gut microbiome	61
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	59
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	57
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function	57
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	57
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences	55
Towards valorisation of indigenous traditional fermented milk: mabisi as a model	55
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches	54
Microplastics in drinking water? Present state of knowledge and open questions	54
Genetic variation in sensation affects food liking and intake	53
Recent advances in predictive microbiology: theory and application of conversion from population dynamics to individual cell heterogeneity during inactivation process	53
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges	53
Bacillus spp. as a strategy to control fungi and mycotoxins in food	52
Pet food safety: emerging bacterial hazards and implications for public health	52
Update on emerging sensory methodologies applied to investigating dairy products	51