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 2021-12-01 to 2025-12-01.)

Article	Citations
	118
Critical storage conditions of pequi pulp microparticles and kinetics of degradation of nutritional properties	75
Effect of heating temperature on electrical properties and gel properties of carp surimi	70
Improving the drying performance of parchment coffee due to the newly redesigned drying chamber	61
Optimization of Sonication and Homogenization‐Assisted Solvent Extraction of Cottonseed Oil Using RSM: Oil Recovery, Antioxidant Properties, and Oxidative Stability	60
Synergistic Effect of Novel Hurdle Processing Techniques on Functional Attributes of Rice Bran Protein	57
Power ultrasound to enhance the fermentation process of traditional Taiwanese rice wine	56
Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites	53
Small Angle X‐Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant‐Based Protein Solutions	50
Potential processing technologies for utilization of millets: An updated comprehensive review	50
Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments	48
Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach	45
Experiment and Simulation on Impact Damage Mechanism of Aronia melanocarpa: Based on Drop Test and Finite Element Method	40
A novel formulation of active hexagonal‐compact nano packed composite system using emerging technology for food packaging applications	40
Mucilage of Pereskia aculeata Miller as Cryoprotectant of Frozen Strawberries: Preservation of Bioactive Compounds and Microstructure	38
Bacteria reduction and quality improvement of 3D printed fresh carrots by inner design and moderate microwave treatment	36
Pulsed light processing of low sugar, added fiber RTD mango beverage	35
Optimal extraction condition for the recovery of bioactive compounds and antioxidants from coffee silverskin	34
Issue Information	33
Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation	33
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	32
Foam‐mat‐dried açaí pulp (Euterpe oleracea Mart)	31
Radio Frequency Drying Characteristics of Three Scallion Parts and Their Impacts on Qualities	28
Determination of thermal properties (and their uncertainties) during the cooling of apples (Malus communis)	28
A Comprehensive Review on Advances in Sustainable Non‐Thermal Technologies for Liquid Food Safety and Quality Retention	28

Effect mechanism of freeze–thaw cycles on browning of “Nanguo” pears peel	27
Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective	26
Enhancing the Quality of Pomegranate Pomace Powder: Impact of Multipin Atmospheric Nonthermal Plasma on Physical, Bioactive, and Antinutritional Properties	26
Effect of magnetic field on quality improvement of medium‐term delivery frozen pepper	26