OOIR: Observatory of International Research

Papers

(The H4-Index of Foods is 78. 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 2020-12-01 to 2024-12-01.)

Article	Citations
Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems?	368
Foods for Plant-Based Diets: Challenges and Innovations	314
Functionality of Ingredients and Additives in Plant-Based Meat Analogues	301
Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview	294
Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society	239
Edible Films and Coatings as Food-Quality Preservers: An Overview	230
The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains	222
Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review	218
Functionality of Food Components and Emerging Technologies	212
Salmonella, Food Safety and Food Handling Practices	206
Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry	179
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation	159
Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit	157
Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications	145
Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein	145
Plant Proteins for Future Foods: A Roadmap	143
Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements	139
Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties	137
Health Benefits and Side Effects of Short-Chain Fatty Acids	134
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	133
Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention	132
The Concept of Postbiotics	129
Functional Performance of Plant Proteins	123
Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic	123

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues	120
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
An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products	116
Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects	115
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey	115
Kefir and Its Biological Activities	115
Postbiotics: Current Trends in Food and Pharmaceutical Industry	114
Role of Lactic Acid Bacteria in Food Preservation and Safety	114
Miniaturized NIR Spectroscopy in Food Analysis and Quality Control: Promises, Challenges, and Perspectives	110
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	108
Antiviral, Antibacterial, Antifungal, and Antiparasitic Properties of Propolis: A Review	104
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
Food Texture Design by 3D Printing: A Review	99
Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects	98
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns	98
Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review	97
Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite—Potential Coating for Grapes	97
Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application	94
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure	92
Mineral Biofortification of Vegetables as a Tool to Improve Human Diet	91
Technological Applications of Natural Colorants in Food Systems: A Review	90
A Review of Health-Beneficial Properties of Oats	90
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration	89
Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review	88
The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances	88
Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies	88
Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein	88
Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges	88
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance	87
Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety	87
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions	86
Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance	86
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs	86
Dietary Regulation of Oxidative Stress in Chronic Metabolic Diseases	85
Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging	85
A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation	85
Antibiotic Use in Livestock and Residues in Food—A Public Health Threat: A Review	84
Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review	83
Bioactive Ingredients and Medicinal Values of Grifola frondosa (Maitake)	83
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods	83
Food Waste Biorefinery: Pathway towards Circular Bioeconomy	83
A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins	82
Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties	81
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review	81
Meat and Human Health—Current Knowledge and Research Gaps	80
Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application	80
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains	80
Cordyceps militaris: An Overview of Its Chemical Constituents in Relation to Biological Activity	80

Blockchain-Based Traceability System That Ensures Food Safety Measures to Protect Consumer Safety and COVID-19 Free Supply Chains	79
Development of Multifunctional Pullulan/Chitosan-Based Composite Films Reinforced with ZnO Nanoparticles and Propolis for Meat Packaging Applications	78
Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient	78
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application	78
A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables	78