OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Process Engineering is 24. 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 2020-03-01 to 2024-03-01.)

Article	Citations
Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana	58
Drying kinetics of food materials in infrared radiation drying: A review	56
Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review	45
A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques	43
The encapsulation of curcumin by whey protein: Assessment of the stability and bioactivity	43
A convolutional neural network‐based comparative study for pepper seed classification: Analysis of selected deep features with support vector machine	43
Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices	43
Investigation of mass transfer, thermodynamics, and greenhouse gases properties in pennyroyal drying	38
Nondestructive detection for egg freshness grade based on hyperspectral imaging technology	36
Nondestructive identification of barley seeds variety using near‐infrared hyperspectral imaging coupled with convolutional neural network	33
Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed	32
Design and performance evaluation of a passive flat plate collector solar dryer for agricultural products	31
Cost‐effective cellulase production, improvement strategies, and future challenges	30
Impact of thermosonication and pasteurization on total phenolic contents, total flavonoid contents, antioxidant activity, and vitamin C levels of elephant apple (Dillenia indica) jui	30
Nondestructive identification of pesticide residues on the Hami melon surface using deep feature fusion by Vis/NIR spectroscopy and 1D‐CNN	29
The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions	29
Development and assessment of blockchain‐IoT‐based traceability system for frozen aquatic product	29
A comparative analysis of the discrimination of pepper (Capsicum annuum L.) based on the cross‐section and seed textures determined using image processing	29
Present scenario and future scope of food waste to biofuel production	28
Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology	28
Impacts of hybrid (convective‐infrared‐rotary drum) drying on the quality attributes of green pea	27
An improved Yolov3 based on dual path network for cherry tomatoes detection	26
Applications of nano‐materials in food packaging: A review	26
Understanding puffing in a domestic microwave oven	25
Identification of soybean varieties based on hyperspectral imaging technology and one‐dimensional convolutional neural network	24

Physical modifications of wheat gluten protein: An extensive review	24
Puffed rice: A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics	24
Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice	24