OOIR: Observatory of International Research

Papers

(The H4-Index of Foods is 74. 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 2020-04-01 to 2024-04-01.)

Article	Citations
The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis	593
Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample	364
Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems?	251
Bioactive Compounds and Quality of Extra Virgin Olive Oil	220
Functionality of Ingredients and Additives in Plant-Based Meat Analogues	216
Foods for Plant-Based Diets: Challenges and Innovations	213
Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable Di	190
Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview	189
Functionality of Food Components and Emerging Technologies	184
Biodegradable Antimicrobial Food Packaging: Trends and Perspectives	180
Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society	178
Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review	176
Edible Films and Coatings as Food-Quality Preservers: An Overview	174
Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review	159
Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels	158
Salmonella, Food Safety and Food Handling Practices	158
Innovations in Smart Packaging Concepts for Food: An Extensive Review	149
The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains	147
Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review	142
Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs	136
Grape Pomace Valorization: A Systematic Review and Meta-Analysis	136
Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties	130
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking	129
Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect	127
A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union	122

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials	121
Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry	118
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation	118
Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit	111
The Link between the Consumer and the Innovations in Food Product Development	110
Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic	109
What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Ge	109
Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method	109
Plant Proteins for Future Foods: A Roadmap	106
Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein	106
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges	103
Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles	103
Advances in Analysis and Detection of Major Mycotoxins in Foods	101
Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review	100
Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements	100
Biodegradable Hybrid Nanocomposite of Chitosan/Gelatin and Green Synthesized Zinc Oxide Nanoparticles for Food Packaging	98
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey	97
High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods	97
Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities	96
Phytotoxicity of Essential Oils: Opportunities and Constraints for the Development of Biopesticides. A Review	95
Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study	94
Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues	93
Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications	90
Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties	89
Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest	89
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects	89
The Toxic Impact of Honey Adulteration: A Review	88
The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking	87
An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products	86
Use of Legumes in Extrusion Cooking: A Review	85
The Dioscorea Genus (Yam)—An Appraisal of Nutritional and Therapeutic Potentials	85
Coumarins in Food and Methods of Their Determination	84
Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years	84
Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention	83
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins	81
Functional Performance of Plant Proteins	81
A Guide for the Food Industry to Meet the Future Skills Requirements Emerging with Industry 4.0	81
Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite—Potential Coating for Grapes	81
Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives	80
Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance	80
Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications	80
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	79
Mineral Biofortification of Vegetables as a Tool to Improve Human Diet	79
Antiviral, Antibacterial, Antifungal, and Antiparasitic Properties of Propolis: A Review	78
Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds	78
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance	78
Geographical Origin Authentication of Agri-Food Products: A Review	75
Kefir and Its Biological Activities	75
Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application	74
Food Texture Design by 3D Printing: A Review	74

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration