OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Processing and Preservation is 27. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	70
Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process	51
Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)	48
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	45
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	45
Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor	42
Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis	36
A study of moisture dependent changes in engineering properties and debranning characteristics of purple wheat	34
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	34
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	33
Physicochemical and sensory characterization of jambolan jams	33
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation	32
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage	32
Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties	32
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	31
A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking	30
Effects of crystal malts as adjunct on the quality of craft beers	29
Effects of Guankou grape polyphenol oxidase on enzymatic browning	29
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of	29
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	29
Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation	28
Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour	27
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	27
The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate	27
Investigating the impacts of harvest stages, citric acid and calcium lactate treatments on changes in quality attributes and natural microbiota of minimally processed litchi during storage	27

Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion	27
Retracted: Antibacterial activity and mechanism of Tetrapleura tetraptera stem extract against Salmonella strains and its application in r	27