OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Processing and Preservation 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 2020-11-01 to 2024-11-01.)

Article	Citations
Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit	86
Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima)	75
Application of cold plasma on food matrices: A review on current and future prospects	69
Actinidia deliciosa (Kiwi fruit): A comprehensive review on the nutritional composition, health benefits, traditional utilization, and commercialization	58
The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry (Emblica officinalisGaertn.) juice with maximal retention in total phenolics and vitamin C	44
Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties	40
The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit	40
Recent progress and advances in soy sauce production technologies: A review	37
Characterization of bioactive peptides produced from green lentil ( Lens culinaris ) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hyd	37
Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA‐ANN and ANFIS for the prediction of drying time and moisture ratio	35
Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms ( Agaricus bisporus )	35
Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer	34
Overview of plant extracts as natural preservatives in meat	34
Study on low‐pressure plasma system for continuous decontamination of milk and its quality evaluation	34
Impact of different drying methods on the drying time, energy, and quality of green peas	33
Evaluation of physicochemical, functional, and antimicrobial properties of a functional energy drink produced from agricultural wastes of melon seed powder and tea stalk caffeine	31
Microwave drying of banana blossoms ( Musa acuminata ): Mathematical modeling and drying energetics	31
Whey protein isolate‐based films incorporated with nanoemulsions of orange peel ( Citrus sinensis ) essential oil: Preparation and characterization	30
Application of electronic nose with chemometrics methods to the detection of juices fraud	29
Effect of glutaraldehyde/glycerol ratios on the properties of chitosan films	29
ANFIS, ANN, and RSM modeling of moisture content reduction of cocoyam slices	28
Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability	27
Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS	27
Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes	26
An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness	26

Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing