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 2021-05-01 to 2025-05-01.)

Article	Citations
Determination of thermal properties (and their uncertainties) during the cooling of apples (Malus communis)	101
Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality	80
Improving the drying performance of parchment coffee due to the newly redesigned drying chamber	66
Subcritical low temperature extraction technology and its application in extracting seed oils	55
	53
Solar process heat for sustainable production of concentrated peach puree	48
Prediction of extruded aquafeed physical quality parameters through a dough viscosity model	47
Foam‐mat‐dried açaí pulp (Euterpe oleracea Mart)	46
Critical storage conditions of pequi pulp microparticles and kinetics of degradation of nutritional properties	44
Issue Information	42
Diagnosing Fungal Infection in Wheat Kernels by Integrating Spectroscopic Technology and Digital Color Imaging System: Artificial Neural Network, Principal Component Analysis and Correlation Feature S	41
A meta‐analysis of the effects of ultrasonic pretreatment on the characteristics of dried fruits and vegetables	41
Spray Drying Microencapsulation of Antioxidant Bioflavonoids: A Bibliometric Analysis and Review on Recent Research Landscape (2013–2023) and Process Optimization	39
Pulsed light processing of low sugar, added fiber RTD mango beverage	37
Bacteria reduction and quality improvement of 3D printed fresh carrots by inner design and moderate microwave treatment	36
Mucilage of Pereskia aculeata Miller as Cryoprotectant of Frozen Strawberries: Preservation of Bioactive Compounds and Microstructure	36
Effect of pretreatments on drying of red dacca in a single slope solar dryer	36
Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation	35
A comparative assessment of drying kinetics, energy consumption, mathematical modeling, and multivariate analysis of Indian borage (Plectranthus amboinicus) leaves	34
Effect of heating temperature on electrical properties and gel properties of carp surimi	33
Ultrasound bleaching and quality evaluation of rice bran oil	32
An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption	32
A novel formulation of active hexagonal‐compact nano packed composite system using emerging technology for food packaging applications	31
The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (Oryza sativa)	29
Effect of magnetic field on quality improvement of medium‐term delivery frozen pepper	28

Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments	27
Optimal extraction condition for the recovery of bioactive compounds and antioxidants from coffee silverskin	26
Power ultrasound to enhance the fermentation process of traditional Taiwanese rice wine	26
Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites	26