OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Process Engineering is 28. 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 2022-08-01 to 2026-08-01.)

Article	Citations
	90
Bacteria reduction and quality improvement of 3D printed fresh carrots by inner design and moderate microwave treatment	78
Pulsed light processing of low sugar, added fiber RTD mango beverage	68
Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation	65
Critical storage conditions of pequi pulp microparticles and kinetics of degradation of nutritional properties	52
Foam‐mat‐dried açaí pulp (Euterpe oleracea Mart)	52
Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments	52
Study and Experiment on Aerodynamic Characteristics of Arundo donax Material	51
Synergistic Effect of Novel Hurdle Processing Techniques on Functional Attributes of Rice Bran Protein	50
Radio Frequency Drying Characteristics of Three Scallion Parts and Their Impacts on Qualities	50
Reheating Refrigerated Rice With Online Pressure Control	45
Investigating the Flavor Characteristics of Tilapia Meat Under Cooking Conditions	42
Biopolymers for a Sustainable Food System: Sources, Applications, and Environmental Impacts	41
Effect of heating temperature on electrical properties and gel properties of carp surimi	40
Spray Drying Microencapsulation of Antioxidant Bioflavonoids: A Bibliometric Analysis and Review on Recent Research Landscape (2013–2023) and Process Optimization	37
Effect mechanism of freeze–thaw cycles on browning of “Nanguo” pears peel	35
A novel formulation of active hexagonal‐compact nano packed composite system using emerging technology for food packaging applications	35
A Comprehensive Review on Applications of Magnetic Resonance in Various Aspects of Food Processing	34
Preservation of Nutritional and Functional Properties of Wheatgrass ( Triticum aestivum L.) by Cas	34
Ultrasound bleaching and quality evaluation of rice bran oil	33
Effect of magnetic field on quality improvement of medium‐term delivery frozen pepper	33
Correction to “Innovative Approaches for Evaluating Sugarcane Quality: Utilizing Near‐Infrared Spectroscopy to Forecast Brix, Pol, and Fiber Content in Commercial Agricultural Domains”	32
Honey Crystallization Analysis Based on Spectral Signature	32
Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites	32
Assessment of the In Vitro Glycemic Index, Content of Bioactive Compounds, and Their In Vitro Bioaccessibility in White Bread Enriched With Pinus nig	31

Study on the optimization of barley flour xerogel and its programed oleomorphic 3D shape‐shifting	29
Enhancing the Quality of Pomegranate Pomace Powder: Impact of Multipin Atmospheric Nonthermal Plasma on Physical, Bioactive, and Antinutritional Properties	29
Hybrid Optimized AgriShieldNet Framework for an Interpretable Multi‐Crop Leaf Disease Classification	28
Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach	28
Natural Deep Eutectic Solvent Assisted Extraction of Freshwater Algae Spirogyra : Kinetics, Anti‐Obesity Activity, and Multivariate Correlation Analysis	28
Optimizing the Stability of Rapeseed Oil Bodies Through Ultrasonic‐Assisted Extraction	28