OOIR: Observatory of International Research

Papers

(The TQCC of Current Opinion in Food Science is 19. 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
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	69
Contemporary bioinformatics and cheminformatics support for food peptidomics	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
Editorial Overview: Food microbiology	63
Demystification of fermented foods by omics technologies	63
Safety assessment of botanicals: cutting through complexity	61
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	57
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	55
Unconventional sources of vegetable proteins: technological properties	55
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	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

Physical barrier effects of dietary fibers on lowering starch digestibility	45
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	45
Taste perception and oral microbiota: recent advances and future perspectives	44
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	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
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	39
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	39
Supercritical fluid technology for agrifood materials processing	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
From field to fork: the benefits of Trichoderma spp. in food quality and safety	35
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	35
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	35
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	34
Can tribology be a tool to help tailor food for elderly population?	34
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	34
Challenges in the measurement of acrylamide in food by confirmatory methods	34
Production of food flavor and color by synthetic biology	34
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	34
The effect of health-related claims on consumers’ sensory perception	32
Fluid mechanics in food engineering	32
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	32
Probiotic and microbiota engineering for practical applications	31
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	31
Per- and polyfluoroalkyl substances in food and their contribution to human exposure	31
The use of biowaste for the production of biodegradable superabsorbent materials	31
Current Advances and Challenges of Mass Spectrometry for Studying Staphylococcal Enterotoxins: a Food Safety Perspective	31
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	30
Decoding the visual aesthetics of bubble trains in sparkling drinks	30
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	29
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	29
Recent developments in norovirus interactions with bacteria	29
Engineering strategies for food fortification	29
Formation of acrylamide in coffee	28
Impedometric analysis applied to food microbiology	28
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	28
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	28
Emerging alternatives to control fungal contamination	27
A review of the alternative protein industry	27
What next for mycoprotein?	27
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	26
New insights into cross-contamination of fresh-produce	26
Use of temporal sensory evaluation methods with consumers: a position paper	26
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	26
Acrylamide in sugar products	25
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	25
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	25
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	25

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	25
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	24
Alternative proteins and gut health: balancing sustainability and uncertainty	24
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	24
Associating probiotics and alcohol for the production of fermented alcoholic beverages	24
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	24
Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?	24
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	24
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	24
Editorial Board	23
Morphing foods: recent progress and future innovations	23
Mathematical modeling of food thermal processing: current and future challenges	23
Editorial overview: Foodomics focusing on food nutrition and health	22
Bacteriophage-assisted nonthermal processing of foods: challenges and innovative concepts to inactivate microbial pathogens	22
Plant polysaccharides: sources, structures, and antidiabetic effects	22
Micro- and nanoplastics, metagenomics, and food systems: toward an integrated perspective	22
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	21
Caenorhabditis elegans: a nature present for advanced food science	21
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	21
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	20
Edible insect proteins: how can they be a driver for food innovation?	20
Multiomics technology approaches in blue foods	20
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	20
Ensuring food safety: microbiological risk assessment strategies	20
Dry sanitization in the food industry: a review	20
The shift from meat to plant-based proteins: consumers and public policy	20
Crocin-loaded nanocarriers; approaches and applications	20
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	19
Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry	19
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	19
What are the main sensory attributes that determine the acceptance of meat alternatives?	19
Mycotoxins in Plant-Based fermented products: challenges and perspectives	19
Insights into protein digestion in plant-based meat analogs	19
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	19