OOIR: Observatory of International Research

Papers

(The TQCC of Current Opinion in Food Science is 18. 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
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	92
Dietary proanthocyanidins for improving gut immune health	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
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	47
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	47
Elemental metabolomics: food elemental assessment could reveal geographical origin	47
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	46
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
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	45
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	43
Can tribology be a tool to help tailor food for elderly population?	43
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	43
Cereal-derived polyphenols and their bioactive properties	43
Supercritical fluid technology for agrifood materials processing	42
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	41
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	41
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	38
Probiotic and microbiota engineering for practical applications	37
An outlook for food sterilization technology: targeting the outer membrane of foodborne gram-negative pathogenic bacteria	37
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	36
Challenges in the measurement of acrylamide in food by confirmatory methods	36
Fluid mechanics in food engineering	35
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	35
The use of biowaste for the production of biodegradable superabsorbent materials	35
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	34
Per- and polyfluoroalkyl substances (PFAS) in food and its contribution to human exposure	34
Production of food flavor and color by synthetic biology	32
Production of meat alternatives using live cells, cultures and plant proteins	32
The effect of health-related claims on consumers’ sensory perception	32
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	31
A review of the alternative protein industry	31
Impedometric analysis applied to food microbiology	31
New insights into cross-contamination of fresh-produce	31
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects	30
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	29
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	29
Recent developments in norovirus interactions with bacteria	29
Engineering strategies for food fortification	28
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	28
Formation of acrylamide in coffee	27
Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior	27
Fouling in membrane filtration for juice processing	27

Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	27
What next for mycoprotein?	27
Improving food safety practices in the foodservice industry	27
Emerging alternatives to control fungal contamination	27
Editorial Board	26
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	25
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	25
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	25
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	25
Acrylamide in sugar products	24
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	24
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	24
Use of temporal sensory evaluation methods with consumers: a position paper	24
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	24
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	24
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	24
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	24
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	23
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	23
Glycerolysis structured oils as natural fat replacements	23
Editorial Board	23
Editorial overview: Foodomics focusing on food nutrition and health	23
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	23
Crocin-loaded nanocarriers; approaches and applications	22
Mathematical modeling of food thermal processing: current and future challenges	22
Novel functional properties and applications of steviol glycosides in foods	21
Caenorhabditis elegans: a nature present for advanced food science	21
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	21
Plant polysaccharides: sources, structures, and antidiabetic effects	21
Ensuring food safety: microbiological risk assessment strategies	21
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables	21
The shift from meat to plant-based proteins: consumers and public policy	21
Edible insect proteins: how can they be a driver for food innovation?	21
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	20
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	20
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	20
Insights into protein digestion in plant-based meat analogs	20
What are the main sensory attributes that determine the acceptance of meat alternatives?	20
Sustainable oil-based ingredients with health benefits for food colloids and products	20
Delivery of curcumin through colloidal systems and its applications in functional foods	20
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	20
Multiomics technology approaches in blue foods	19
Dry sanitization in the food industry: a review	19
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	19
In vitro digestibility of plant proteins: strategies for improvement and health implications	19
Considerations and strategies for optimizing health benefits of resistant starch	18
Editorial Board	18
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods	18
Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results	18
Progress in separation and detection of foodborne bacteria for food safety	18
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing	18
Are fermented foods an overlooked reservoir of antimicrobial resistance?	18
Indigenous fermented foods: nutritional and safety aspects	18
Application of advanced genomic tools in food safety rapid diagnostics: challenges and opportunities	18
Astaxanthin with different configurations: sources, activity, post modification, and application in foods	18