OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Process Engineering is 27. 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 2022-01-01 to 2026-01-01.)

Article	Citations
	128
Improving the drying performance of parchment coffee due to the newly redesigned drying chamber	78
Critical storage conditions of pequi pulp microparticles and kinetics of degradation of nutritional properties	64
Power ultrasound to enhance the fermentation process of traditional Taiwanese rice wine	63
Experiment and Simulation on Impact Damage Mechanism of Aronia melanocarpa: Based on Drop Test and Finite Element Method	61
A novel formulation of active hexagonal‐compact nano packed composite system using emerging technology for food packaging applications	60
Mucilage of Pereskia aculeata Miller as Cryoprotectant of Frozen Strawberries: Preservation of Bioactive Compounds and Microstructure	54
Bacteria reduction and quality improvement of 3D printed fresh carrots by inner design and moderate microwave treatment	53
Pulsed light processing of low sugar, added fiber RTD mango beverage	52
Issue Information	50
Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation	48
Determination of thermal properties (and their uncertainties) during the cooling of apples (Malus communis)	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	42
Prediction of extruded aquafeed physical quality parameters through a dough viscosity model	39
Radio Frequency Drying Characteristics of Three Scallion Parts and Their Impacts on Qualities	37
Effect of magnetic field on quality improvement of medium‐term delivery frozen pepper	37
A meta‐analysis of the effects of ultrasonic pretreatment on the characteristics of dried fruits and vegetables	35
Synergistic Effect of Novel Hurdle Processing Techniques on Functional Attributes of Rice Bran Protein	35
Enhancing the Quality of Pomegranate Pomace Powder: Impact of Multipin Atmospheric Nonthermal Plasma on Physical, Bioactive, and Antinutritional Properties	35
Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach	33
Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective	31
Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments	29
Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites	29
Small Angle X‐Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant‐Based Protein Solutions	29
Study and Experiment on Aerodynamic Characteristics of Arundo donax Material	28

Effect mechanism of freeze–thaw cycles on browning of “Nanguo” pears peel	28
Spray Drying Microencapsulation of Antioxidant Bioflavonoids: A Bibliometric Analysis and Review on Recent Research Landscape (2013–2023) and Process Optimization	28
Potential processing technologies for utilization of millets: An updated comprehensive review	27