OOIR: Observatory of International Research

Papers

(The TQCC of Current Opinion in Food Science is 20. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Editorial Board	276
Editorial overview: Food microbiology	167
Editorial Board	161
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	148
Challenges and trends in the industrial production and application of cellooligosaccharides	131
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	120
Dietary proanthocyanidins for improving gut immune health	111
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	107
Current and future challenges in starch research	98
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	97
Contemporary bioinformatics and cheminformatics support for food peptidomics	96
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	91
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	91
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	88
Update on emerging sensory methodologies applied to investigating dairy products	87
Editorial Overview: Food microbiology	83
Recent progress in the application of plasma-activated water (PAW) for food decontamination	82
Safety assessment of botanicals: cutting through complexity	82
Foods to deliver immune-supporting nutrients	79
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	78
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	74
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	73
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	72
Demystification of fermented foods by omics technologies	71
Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	70

Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	69
Unconventional sources of vegetable proteins: technological properties	68
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	66
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	64
Sensory research in the post-COVID era — turning challenges into opportunities	63
Elemental metabolomics: food elemental assessment could reveal geographical origin	61
Taste perception and oral microbiota: recent advances and future perspectives	61
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	61
Application of innovative technologies to produce activated safe ice	60
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods	59
Recent developments in in-vitro assessment of advanced glycation end products	56
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	56
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	56
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	55
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	54
Microplastics in shellfish and implications for food safety	54
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	51
Physical barrier effects of dietary fibers on lowering starch digestibility	51
From field to fork: the benefits of Trichoderma spp. in food quality and safety	50
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	50
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	50
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	50
Cereal-derived polyphenols and their bioactive properties	49
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	48
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	48
Can tribology be a tool to help tailor food for elderly population?	48
Supercritical fluid technology for agrifood materials processing	48
Last decade studies on mycotoxins’ fate during food processing: an overview	48
Editorial Board	48
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	47
Challenges in the measurement of acrylamide in food by confirmatory methods	46
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	46
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	45
An outlook for food sterilization technology: targeting the outer membrane of foodborne gram-negative pathogenic bacteria	44
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	43
Production of meat alternatives using live cells, cultures and plant proteins	43
Fluid mechanics in food engineering	43
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	42
The effect of health-related claims on consumers’ sensory perception	41
Probiotic and microbiota engineering for practical applications	40
Production of food flavor and color by synthetic biology	39
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	39
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview	39
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	38
The use of biowaste for the production of biodegradable superabsorbent materials	38
Recent developments in norovirus interactions with bacteria	38
Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior	38
Engineering strategies for food fortification	38
What next for mycoprotein?	38
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	38

Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	38
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	36
Improving food safety practices in the foodservice industry	35
Impedometric analysis applied to food microbiology	33
Formation of acrylamide in coffee	32
A review of the alternative protein industry	32
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	31
Fouling in membrane filtration for juice processing	31
Editorial Board	30
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	30
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	30
Emerging alternatives to control fungal contamination	30
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	30
Acrylamide in sugar products	29
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	28
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	28
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	28
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	28
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	27
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	27
Glycerolysis structured oils as natural fat replacements	27
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	27
Use of temporal sensory evaluation methods with consumers: a position paper	27
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	27
Editorial overview: Foodomics focusing on food nutrition and health	26
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	26
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	26
Multisensory marketing: effects of environmental aroma cues on perception, appetite, and consumption of foods and drinks	25
Editorial Board	25
Ensuring food safety: microbiological risk assessment strategies	25
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	24
Plant polysaccharides: sources, structures, and antidiabetic effects	24
Crocin-loaded nanocarriers; approaches and applications	24
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	24
Mathematical modeling of food thermal processing: current and future challenges	24
Edible insect proteins: how can they be a driver for food innovation?	24
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables	24
Novel functional properties and applications of steviol glycosides in foods	24
Caenorhabditis elegans: a nature present for advanced food science	23
Sustainable oil-based ingredients with health benefits for food colloids and products	23
Dry sanitization in the food industry: a review	23
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	23
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	23
The shift from meat to plant-based proteins: consumers and public policy	23
Multiomics technology approaches in blue foods	23
Will Listeria monocytogenes biofilm in the food industry withstand the eco-friendly technologies? Recent findings on electrolyzed water, plasma-activated water, ozone, and enzymes	22
In vitro digestibility of plant proteins: strategies for improvement and health implications	22
Insights into protein digestion in plant-based meat analogs	22
Editorial Board	22
Delivery of curcumin through colloidal systems and its applications in functional foods	22
What are the main sensory attributes that determine the acceptance of meat alternatives?	22
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	22
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	22
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	22
Are fermented foods an overlooked reservoir of antimicrobial resistance?	21
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing	21
Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results	21
Application of advanced genomic tools in food safety rapid diagnostics: challenges and opportunities	21
Astaxanthin with different configurations: sources, activity, post modification, and application in foods	20
Microbial biostimulants as a sustainable approach to improve the functional quality in plant-based foods: a review	20
Considerations and strategies for optimizing health benefits of resistant starch	20
Progress in separation and detection of foodborne bacteria for food safety	20