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 2021-09-01 to 2025-09-01.)

Article	Citations
	100
Determination of thermal properties (and their uncertainties) during the cooling of apples (Malus communis)	68
Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation	66
Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments	55
Small Angle X‐Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant‐Based Protein Solutions	55
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	53
A comparative assessment of drying kinetics, energy consumption, mathematical modeling, and multivariate analysis of Indian borage (Plectranthus amboinicus) leaves	50
Critical storage conditions of pequi pulp microparticles and kinetics of degradation of nutritional properties	49
An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption	47
Bacteria reduction and quality improvement of 3D printed fresh carrots by inner design and moderate microwave treatment	47
Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites	44
Pulsed light processing of low sugar, added fiber RTD mango beverage	42
A meta‐analysis of the effects of ultrasonic pretreatment on the characteristics of dried fruits and vegetables	41
Optimal extraction condition for the recovery of bioactive compounds and antioxidants from coffee silverskin	41
Issue Information	40
Effect of magnetic field on quality improvement of medium‐term delivery frozen pepper	39
Effect of heating temperature on electrical properties and gel properties of carp surimi	34
Mucilage of Pereskia aculeata Miller as Cryoprotectant of Frozen Strawberries: Preservation of Bioactive Compounds and Microstructure	33
A novel formulation of active hexagonal‐compact nano packed composite system using emerging technology for food packaging applications	33
Study on the optimization of barley flour xerogel and its programed oleomorphic 3D shape‐shifting	31
Power ultrasound to enhance the fermentation process of traditional Taiwanese rice wine	30
Foam‐mat‐dried açaí pulp (Euterpe oleracea Mart)	29
Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective	29
Potentials of3Dextrusion‐based printing in resolving food processing challenges: A perspective review	28
Biopolymers for a Sustainable Food System: Sources, Applications, and Environmental Impacts	27

Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach	27
A Comprehensive Review on Advances in Sustainable Non‐Thermal Technologies for Liquid Food Safety and Quality Retention	26