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 2021-09-01 to 2025-09-01.)

Article	Citations
Editorial Board	169
Editorial overview: Food microbiology	166
Editorial Board	137
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	124
Dietary proanthocyanidins for improving gut immune health	118
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	99
Editorial Board	98
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	98
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	92
Contemporary bioinformatics and cheminformatics support for food peptidomics	90
Update on emerging sensory methodologies applied to investigating dairy products	89
Challenges and trends in the industrial production and application of cellooligosaccharides	85
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	83
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	83
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	82
Editorial Overview: Food microbiology	73
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	72
Foods to deliver immune-supporting nutrients	72
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	72
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	71
Unconventional sources of vegetable proteins: technological properties	68
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	64
Demystification of fermented foods by omics technologies	63
Recent progress in the application of plasma-activated water (PAW) for food decontamination	61
Safety assessment of botanicals: cutting through complexity	61

Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	60
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	58
Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	57
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	55
Sensory research in the post-COVID era — turning challenges into opportunities	55
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	54
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	52
Elemental metabolomics: food elemental assessment could reveal geographical origin	52
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	52
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	52
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods	51
Taste perception and oral microbiota: recent advances and future perspectives	51
Physical barrier effects of dietary fibers on lowering starch digestibility	50
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	48
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	48
Supercritical fluid technology for agrifood materials processing	48
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	48
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	47
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	45
Can tribology be a tool to help tailor food for elderly population?	45
Cereal-derived polyphenols and their bioactive properties	45
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	44
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	43
Last decade studies on mycotoxins’ fate during food processing: an overview	43
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	42
Editorial Board	42
From field to fork: the benefits of Trichoderma spp. in food quality and safety	42
Fluid mechanics in food engineering	41
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	41
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	41
Challenges in the measurement of acrylamide in food by confirmatory methods	41
An outlook for food sterilization technology: targeting the outer membrane of foodborne gram-negative pathogenic bacteria	40
The effect of health-related claims on consumers’ sensory perception	40
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	39
The use of biowaste for the production of biodegradable superabsorbent materials	39
Production of meat alternatives using live cells, cultures and plant proteins	38
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	38
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	36
Production of food flavor and color by synthetic biology	34
Probiotic and microbiota engineering for practical applications	34
Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior	33
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	32
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	32
Engineering strategies for food fortification	32
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	31
Recent developments in norovirus interactions with bacteria	31
Impedometric analysis applied to food microbiology	31
New insights into cross-contamination of fresh-produce	31
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	31
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects	30

Formation of acrylamide in coffee	30
Emerging alternatives to control fungal contamination	30
Improving food safety practices in the foodservice industry	29
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	29
What next for mycoprotein?	29
Editorial Board	28
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	28
Fouling in membrane filtration for juice processing	28
A review of the alternative protein industry	28
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	28
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	27
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	26
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	26
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	26
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	26
Use of temporal sensory evaluation methods with consumers: a position paper	25
Acrylamide in sugar products	25
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	25
Glycerolysis structured oils as natural fat replacements	24
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	24
Editorial overview: Foodomics focusing on food nutrition and health	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
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	23
Ensuring food safety: microbiological risk assessment strategies	23
Mathematical modeling of food thermal processing: current and future challenges	23
Editorial Board	23
Crocin-loaded nanocarriers; approaches and applications	23
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	22
Edible insect proteins: how can they be a driver for food innovation?	22
Plant polysaccharides: sources, structures, and antidiabetic effects	22
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	22
Caenorhabditis elegans: a nature present for advanced food science	22
The shift from meat to plant-based proteins: consumers and public policy	22
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables	22
Dry sanitization in the food industry: a review	21
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	21
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	21
Multiomics technology approaches in blue foods	21
Sustainable oil-based ingredients with health benefits for food colloids and products	21
Novel functional properties and applications of steviol glycosides in foods	21
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	21
In vitro digestibility of plant proteins: strategies for improvement and health implications	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
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	20
What are the main sensory attributes that determine the acceptance of meat alternatives?	20
Insights into protein digestion in plant-based meat analogs	20
Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results	19
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods	19
Editorial Board	19
Indigenous fermented foods: nutritional and safety aspects	19
Application of advanced genomic tools in food safety rapid diagnostics: challenges and opportunities	19
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing	19