OOIR: Observatory of International Research

Papers

(The H4-Index of Foods is 77. 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
Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems?	344
Functionality of Ingredients and Additives in Plant-Based Meat Analogues	301
Foods for Plant-Based Diets: Challenges and Innovations	293
Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview	272
Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society	223
Edible Films and Coatings as Food-Quality Preservers: An Overview	215
Functionality of Food Components and Emerging Technologies	212
The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains	208
Salmonella, Food Safety and Food Handling Practices	206
Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review	198
Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review	183
Innovations in Smart Packaging Concepts for Food: An Extensive Review	178
Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry	165
Grape Pomace Valorization: A Systematic Review and Meta-Analysis	164
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation	147
Plant Proteins for Future Foods: A Roadmap	143
Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements	139
Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit	139
Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein	135
Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities	133
Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method	125
Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications	125
Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention	123
Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic	123
Health Benefits and Side Effects of Short-Chain Fatty Acids	122

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties	119
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges	118
Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study	117
The Concept of Postbiotics	115
Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues	114
Functional Performance of Plant Proteins	113
An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products	110
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey	104
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins	104
Role of Lactic Acid Bacteria in Food Preservation and Safety	102
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties	100
Algae as Food in Europe: An Overview of Species Diversity and Their Application	99
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations	99
Postbiotics: Current Trends in Food and Pharmaceutical Industry	99
Kefir and Its Biological Activities	98
Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects	97
Miniaturized NIR Spectroscopy in Food Analysis and Quality Control: Promises, Challenges, and Perspectives	97
Antiviral, Antibacterial, Antifungal, and Antiparasitic Properties of Propolis: A Review	96
Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite—Potential Coating for Grapes	94
Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application	94
Food Texture Design by 3D Printing: A Review	93
Mineral Biofortification of Vegetables as a Tool to Improve Human Diet	91
Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects	90
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration	89
Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges	88
Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review	88
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance	87
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns	86
Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance	86
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure	86
A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation	85
A Review of Health-Beneficial Properties of Oats	84
Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review	83
Food Waste Biorefinery: Pathway towards Circular Bioeconomy	83
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods	83
Bioactive Ingredients and Medicinal Values of Grifola frondosa (Maitake)	83
Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review	83
The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances	82
A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins	82
Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies	82
Technological Applications of Natural Colorants in Food Systems: A Review	81
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review	81
Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging	80
Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application	80
Blockchain-Based Traceability System That Ensures Food Safety Measures to Protect Consumer Safety and COVID-19 Free Supply Chains	79
Dietary Regulation of Oxidative Stress in Chronic Metabolic Diseases	79
What Is the Color of Milk and Dairy Products and How Is It Measured?	79
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions	79
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application	78
Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety	78

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein	77
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties	77