OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Process Engineering is 26. 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
Drying kinetics of food materials in infrared radiation drying: A review	77
Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review	64
A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques	56
A convolutional neural network‐based comparative study for pepper seed classification: Analysis of selected deep features with support vector machine	55
Nondestructive identification of barley seeds variety using near‐infrared hyperspectral imaging coupled with convolutional neural network	45
Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed	40
Cost‐effective cellulase production, improvement strategies, and future challenges	38
An improved Yolov3 based on dual path network for cherry tomatoes detection	37
Cold plasma in food processing and preservation: A review	36
Development and assessment of blockchain‐IoT‐based traceability system for frozen aquatic product	36
Present scenario and future scope of food waste to biofuel production	35
Technologies for extraction of oil from oilseeds and other plant sources in retrospect and prospects: A review	34
Nondestructive identification of pesticide residues on the Hami melon surface using deep feature fusion by Vis/NIR spectroscopy and 1D‐CNN	34
Applications of nano‐materials in food packaging: A review	33
A comparative analysis of the discrimination of pepper (Capsicum annuum L.) based on the cross‐section and seed textures determined using image processing	33
Potentials of3Dextrusion‐based printing in resolving food processing challenges: A perspective review	31
Effect of cold plasma on different polyphenol compounds: A review	31
Identification of soybean varieties based on hyperspectral imaging technology and one‐dimensional convolutional neural network	31
Physical modifications of wheat gluten protein: An extensive review	30
Effect of low pressure cold plasma treatment on microbial decontamination and physicochemical properties of dried walnut kernels (Juglans regia L.)	30
Application of artificial neural network‐genetic algorithm and response surface methodology for optimization of ultrasound‐assisted extraction of phenolic compounds from cashew a	30
Identification of Lycium barbarum varieties based on hyperspectral imaging technique and competitive adaptive reweighted sampling‐whale optimization algorithm‐s	29
Nanoencapsulation of clove oil and study of physicochemical properties, cytotoxic, hemolytic, and antioxidant activities	27
Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis	27
Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded produ	27

Design, development, and drying kinetics of infrared‐assisted hot air dryer for turmeric slices	27
Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd	26
Experimental investigation of drying characteristics of lima beans with passive and active mode greenhouse solar dryers	26