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 2021-12-01 to 2025-12-01.)

Article	Citations
Editorial Board	183
Editorial Board	157
Contemporary bioinformatics and cheminformatics support for food peptidomics	132
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	118
Editorial overview: Food microbiology	111
Editorial Board	110
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	104
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	96
Dietary proanthocyanidins for improving gut immune health	93
Edible microbiome and dietary microbiota: bridging two interrelated concepts	90
Challenges and trends in the industrial production and application of cellooligosaccharides	86
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	81
Update on emerging sensory methodologies applied to investigating dairy products	79
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	79
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	76
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	71
Editorial Overview: Food microbiology	70
Safety assessment of botanicals: cutting through complexity	66
Foods to deliver immune-supporting nutrients	65
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	65
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	64
Demystification of fermented foods by omics technologies	64
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	60
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	58
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	58

Recent progress in the application of plasma-activated water (PAW) for food decontamination	57
Unconventional sources of vegetable proteins: technological properties	57
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	55
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	55
Sensory research in the post-COVID era — turning challenges into opportunities	54
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	54
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	54
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	53
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	51
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	49
Elemental metabolomics: food elemental assessment could reveal geographical origin	49
Physical barrier effects of dietary fibers on lowering starch digestibility	49
Taste perception and oral microbiota: recent advances and future perspectives	49
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	48
From field to fork: the benefits of Trichoderma spp. in food quality and safety	47
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	47
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	46
Can tribology be a tool to help tailor food for elderly population?	46
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	45
Supercritical fluid technology for agrifood materials processing	45
Cereal-derived polyphenols and their bioactive properties	44
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	44
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	43
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	43
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	42
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	41
Fluid mechanics in food engineering	38
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	38
Challenges in the measurement of acrylamide in food by confirmatory methods	37
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	37
Probiotic and microbiota engineering for practical applications	36
Per- and polyfluoroalkyl substances in food and their contribution to human exposure	36
Production of food flavor and color by synthetic biology	35
The use of biowaste for the production of biodegradable superabsorbent materials	35
The effect of health-related claims on consumers’ sensory perception	35
Production of meat alternatives using live cells, cultures and plant proteins	34
An outlook for food sterilization technology: targeting the outer membrane of foodborne gram-negative pathogenic bacteria	34
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	33
Impedometric analysis applied to food microbiology	32
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	32
Improving food safety practices in the foodservice industry	32
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	30
Engineering strategies for food fortification	30
Decoding the visual aesthetics of bubble trains in sparkling drinks	30
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	29
Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior	29
Recent developments in norovirus interactions with bacteria	29
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	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?	28

Formation of acrylamide in coffee	28
Emerging alternatives to control fungal contamination	28
A review of the alternative protein industry	27
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects	27
Fouling in membrane filtration for juice processing	27
New insights into cross-contamination of fresh-produce	27
Editorial Board	26
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	26
Glycerolysis structured oils as natural fat replacements	26
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	26
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	25
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	25
Use of temporal sensory evaluation methods with consumers: a position paper	25
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	25
Acrylamide in sugar products	25
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	24
Associating probiotics and alcohol for the production of fermented alcoholic beverages	24
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
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	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	23
Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?	23
Editorial Board	23
Mathematical modeling of food thermal processing: current and future challenges	22
Ensuring food safety: microbiological risk assessment strategies	22
Edible insect proteins: how can they be a driver for food innovation?	22
Crocin-loaded nanocarriers; approaches and applications	22
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	22
Editorial overview: Foodomics focusing on food nutrition and health	22
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	21
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	21
Caenorhabditis elegans: a nature present for advanced food science	21
Sustainable oil-based ingredients with health benefits for food colloids and products	21
Plant polysaccharides: sources, structures, and antidiabetic effects	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
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	21
The shift from meat to plant-based proteins: consumers and public policy	21
Novel functional properties and applications of steviol glycosides in foods	21
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	20
Multiomics technology approaches in blue foods	20
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	20
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	20
Astaxanthin with different configurations: sources, activity, post modification, and application in foods	19
Insights into protein digestion in plant-based meat analogs	19
Dry sanitization in the food industry: a review	19
Editorial Board	19
What are the main sensory attributes that determine the acceptance of meat alternatives?	19
Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry	19
Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results	19
Delivery of curcumin through colloidal systems and its applications in functional foods	19
In vitro digestibility of plant proteins: strategies for improvement and health implications	19
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	19