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 2020-11-01 to 2024-11-01.)

Article	Citations
Conventional versus green extraction techniques — a comparative perspective	174
Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation	131
Recent advances in meat color research	129
Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects	126
Crystalline structures of the main components of starch	123
Novel strategy for developing healthy meat products replacing saturated fat with oleogels	117
In vivo bioactivities of food protein-derived peptides – a current review	112
Burden of foodborne diseases: think global, act local	107
Pathways of human exposure to microplastics, and estimation of the total burden	105
Plant-based milk substitutes as emerging probiotic carriers	95
The global overview of the occurrence of mycotoxins in cereals: a three-year survey	95
Starch-based biodegradable plastics: methods of production, challenges and future perspectives	91
Bioavailability of nutrients from edible insects	90
Biodegradation of microplastics in food and agriculture	89
Big Data in food safety- A review	87
Mycotoxins in food, recent development in food analysis and future challenges; a review	79
Bioethanol production from food wastes rich in carbohydrates	78
Factors influencing consumer perception and acceptability of insect-based foods	78
Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science	78
The use of bacteriophages for food safety	76
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products	76
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry	72
Micro(nano)plastic contaminations from soils to plants: human food risks	71
Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities	68
Recent applications of regenerated cellulose films and hydrogels in food packaging	65

3D printing as novel tool for fruit-based functional food production	65
Metallic-based salt substitutes to reduce sodium content in meat products	65
Edible mushrooms as a novel trend in the development of healthier meat products	65
Microbial diversity and ecology of biofilms in food industry environments associated with Listeria monocytogenes persistence	62
Bioaccessibility of bioactive peptides: recent advances and perspectives	62
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging	61
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview	61
Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products	61
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects	60
Environmental microbiome mapping as a strategy to improve quality and safety in the food industry	59
Emerging technologies to enhance starch performance	59
Inclusion of seaweeds as healthy approach to formulate new low-salt meat products	58
Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota	57
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products	57
Microplastics in the atmospheric compartment: a comprehensive review on methods, results on their occurrence and determining factors	57
Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product	56
Recent advances on research of electrolyzed water and its applications	54
Microplastics in drinking water? Present state of knowledge and open questions	54
Consumer perceptions towards healthier meat products	53
Production of meat alternatives using live cells, cultures and plant proteins	53
Ultrasound effect on salt reduction in meat products: a review	52
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies	51
Application of metabolomics to assess milk quality and traceability	50
Enzymatic production of prebiotic oligosaccharides	49
Food enzymes immobilization: novel carriers, techniques and applications	48
Towards resource-efficient and cost-efficient cultured meat	48
Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products	48
Non-conventional starch sources	48
Impact of diet on gut microbiota	48
Foodomics in meat quality	47
Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins	46
Fermented protein hydrolysates: biological activities and applications	46
Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function	44
Recent advances in the microbial and enzymatic production of aroma compounds	44
Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives	43
Microplastics in shellfish and implications for food safety	41
Use of sensory science for the development of healthier processed meat products: a critical opinion	41
Recent advances in fabrication of edible polymer oleogels for food applications	40
Peptidomics: new trends in food science	40
Artificial meat tenderization using plant cysteine proteases	40
Improving food safety practices in the foodservice industry	39
Microalgae in the meat processing chain: feed for animal production or source of techno-functional ingredients	39
Impact of drinking alcohol on gut microbiota: recent perspectives on ethanol and alcoholic beverage	38
Microbial diversity of seafood	38
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides	38
Sustainability-oriented research and innovation in ‘farm to fork’ value chains	38
Bacterial spore inactivation by non-thermal technologies: resistance and inactivation mechanisms	37
Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t	37
Biological activity and toxicity of plant nutraceuticals: an overview	37
Food allergenic protein conjugation with plant polyphenols for allergenicity reduction	36

Nutritional quality and nutrient bioaccessibility in sourdough bread	36
Occurrence and fate of mycotoxins in cereals and cereal-based products: a narrative review of systematic reviews and meta-analyses studies	36
Recent progress in the application of plasma-activated water (PAW) for food decontamination	36
Biodegradable packaging reinforced with plant-based food waste and by-products	36
New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies	36
Precision fermentation to advance fungal food fermentations	36
Considerations of the use of the electronic tongue in sensory science	35
What makes a foodborne virus: comparing coronaviruses with human noroviruses	35
Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii	35
A review of the alternative protein industry	34
Food applications of bioactive marine gelatin films	34
Fouling in membrane filtration for juice processing	34
Encapsulation of bioactive polyphenols by starch and their impacts on gut microbiota	34
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products	34
Plastic waste as the potential carriers of pathogens	34
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta	33
An insight into the mechanism of interactions between mushroom polysaccharides and starch	33
Emerging technologies in food processing: impacts on sensory characteristics and consumer perception	33
Role of horizontal gene transfer in the dissemination of antimicrobial resistance in food animal production	33
Innovative modifications in food processing to reduce the levels of mycotoxins	33
Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products	32
Use of olive oil as fat replacer in meat emulsions	32
Data mining/machine learning methods in foodomics	32
Economics applied to food safety	31
Electrochemical biosensors for food bioprocess monitoring	31
Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts	31
Novel digital technologies implemented in sensory science and consumer perception	30
Advances in typing and identification of foodborne pathogens	30
Cyclodextrin-metal-organic frameworks (CD-MOFs): main aspects and perspectives in food applications	30
Microbial biostimulants as a sustainable approach to improve the functional quality in plant-based foods: a review	30
Influence of lactic acid bacteria metabolites on physical and chemical food properties	29
Formulated food inks for extrusion-based 3D printing of personalized foods: a mini review	29
Edible films and coatings based on agrifood residues: a new trend in the food packaging research	27
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables	27
The colourless carotenoids phytoene and phytofluene: sources, consumption, bioavailability and health effects	26
Static and semi-dynamic in vitro digestion methods: state of the art and recent achievements towards standardization	26
What are the main sensory attributes that determine the acceptance of meat alternatives?	26
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties	26
Advances and emerging trends in cultivation substrates for growing sprouts and microgreens toward safe and sustainable agriculture	26
Last decade studies on mycotoxins’ fate during food processing: an overview	25
Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks	25
Glycyrrhizic acid: self-assembly and applications in multiphase food systems	25
All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist	25
Process development of high pressure-based technologies for food: research advances and future perspectives	25
Physical barrier effects of dietary fibers on lowering starch digestibility	24
Recent advances in dietary flavonoids for management of type 2 diabetes	24
Spore-forming bacteria in insect-based foods	24
Current and future challenges in starch research	24
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	23
Factors contributing to Listeria monocytogenes transmission and impact on food safety	23
The (gradual) development of emotion measurement for food	23
Mesoscale structuring of gluten-free bread with starch	23
Trends in food emulsion technology: Pickering, nano-, and double emulsions	22
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	22
Starch nutritional quality: beyond intraluminal digestion in response to current trends	22
Use of probiotic microorganisms in the formulation of healthy meat products	22
Validation of in vitro bioaccessibility assays — a key aspect in the rational design of functional foods towards tailored bioavailability	22
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations	22
Meat substitutes: current status, potential benefits, and remaining challenges	22
Application prospects and opportunities of inorganic nanomaterials for enzyme immobilization in the food-processing industry	22
Rethinking sugar reduction in processed foods	21
Growth, dormancy and lysis: the complex relation of starter culture physiology and cheese flavour formation	21
An updated view of acrylamide in cereal products	21