OOIR: Observatory of International Research

Papers

(The TQCC of Current Opinion in Food Science is 21. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Editorial Board	201
Editorial Board	172
Editorial Board	114
Dietary proanthocyanidins for improving gut immune health	105
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	99
Update on emerging sensory methodologies applied to investigating dairy products	89
Edible microbiome and dietary microbiota: bridging two interrelated concepts	87
Whey protein phospholipid concentrates as a tunable lipid–protein system: linking fractionation, lipid analysis, and biological effects	82
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	80
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	80
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	73
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	72
Contemporary bioinformatics and cheminformatics support for food peptidomics	72
Challenges and trends in the industrial production and application of cellooligosaccharides	72
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	72
Editorial Overview: Food microbiology	68
Measurement of food texture: human perspective vs material perspective	67
Safety assessment of botanicals: cutting through complexity	65
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	62
Demystification of fermented foods by omics technologies	60
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	57
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	55
Unconventional sources of vegetable proteins: technological properties	54
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	51
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	50

Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	50
PEF-induced autolytic responses to enhance the recovery of microbial-derived food ingredients	49
Food texture engineering: linking molecular characterization, oral processing, and digestion	49
Sensory research in the post-COVID era — turning challenges into opportunities	46
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	45
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	43
Artificial Intelligence Boosting Food Safety Immunoassays: Technological Advances and Applications	42
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	41
Physical barrier effects of dietary fibers on lowering starch digestibility	40
Taste perception and oral microbiota: recent advances and future perspectives	40
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	39
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	39
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	38
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	37
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	37
Can tribology be a tool to help tailor food for elderly population?	36
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	36
From field to fork: the benefits of Trichoderma spp. in food quality and safety	36
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	36
Cereal-derived polyphenols and their bioactive properties	35
Probiotic and microbiota engineering for practical applications	35
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	35
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	35
Supercritical fluid technology for agrifood materials processing	35
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	34
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	34
The use of biowaste for the production of biodegradable superabsorbent materials	34
Production of food flavor and color by synthetic biology	34
Fluid mechanics in food engineering	33
Covalent organic frameworks (COFs): revolutionizing the ultra-sensitive detection of foodborne microorganisms and their toxins	33
Per- and polyfluoroalkyl substances in food and their contribution to human exposure	32
Challenges in the measurement of acrylamide in food by confirmatory methods	32
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	32
Current advances and challenges of mass spectrometry for studying Staphylococcal enterotoxins: a food safety perspective	31
The effect of health-related claims on consumers’ sensory perception	31
Functional cheeses enhanced with native plants: relevance and future perspectives	31
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	30
Recent developments in norovirus interactions with bacteria	30
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	30
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	29
Engineering strategies for food fortification	29
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	29
Impedometric analysis applied to food microbiology	28
What next for mycoprotein?	28
Decoding the visual aesthetics of bubble trains in sparkling drinks	28
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	28
Staphylococcus aureus and S. argenteus in food systems: Toxigenicity, resistance, and surveillance at the animal-human-environmental interface	28
New insights into cross-contamination of fresh-produce	28
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	28
Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?	27

Emerging alternatives to control fungal contamination	27
Alternative proteins and gut health: balancing sustainability and uncertainty	27
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	27
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	27
A review of the alternative protein industry	27
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	26
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	26
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	26
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	26
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	26
Target-oriented microbial biotransformation of tea polyphenols: pathway resolution and synthetic biology design strategies	25
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	25
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	25
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	24
Use of temporal sensory evaluation methods with consumers: a position paper	24
Associating probiotics and alcohol for the production of fermented alcoholic beverages	24
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	23
Editorial overview: Foodomics focusing on food nutrition and health	23
Editorial Board	23
Ensuring food safety: microbiological risk assessment strategies	22
Crocin-loaded nanocarriers; approaches and applications	22
Plant polysaccharides: sources, structures, and antidiabetic effects	22
Micro- and nanoplastics, metagenomics, and food systems: toward an integrated perspective	22
Bacteriophage-assisted nonthermal processing of foods: challenges and innovative concepts to inactivate microbial pathogens	22
The shift from meat to plant-based proteins: consumers and public policy	22
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	22
Morphing foods: recent progress and future innovations	22
Edible insect proteins: how can they be a driver for food innovation?	22
Caenorhabditis elegans: a nature present for advanced food science	22
Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry	21
Functional roles of metal–organic frameworks in smart packaging for fresh produce	21
Dry sanitization in the food industry: a review	21
Mathematical modeling of food thermal processing: current and future challenges	21
Insights into protein digestion in plant-based meat analogs	21
Food microbial safety considerations in centralized school catering	21
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	21
What are the main sensory attributes that determine the acceptance of meat alternatives?	21
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	21
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	21