OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Engineering is 44. 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
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	213
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	149
Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture	111
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	101
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	96
Role of Food Engineering in Sustainability	86
Editorial Board	84
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	77
Kinetics of vitamin B12 thermal degradation in cow's milk	71
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	66
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	65
Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes	65
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	64
Determination and numerical modeling of sugar release from model food gels	63
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	63
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	62
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	62
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	62
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	61
A smart fruit size measuring method and system in natural environment	60
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	59
Real-time and accurate meal detection for meal-assisting robots	59
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	58
Terahertz time-domain spectroscopy imaging combined with convolutional long short-term memory neural network for In situ moisture reduction prediction of particle foods during pulsed fluidized bed dry	55
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	55

Fine grained food image recognition based on swin transformer	55
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	55
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	54
Pickering emulsion gel stabilized by Auricularia auricula protein	54
Understanding 3D food printing through computer simulation and extrusion force analysis	52
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	51
Pickering emulsion stabilized using modified gluten protein	50
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	48
Analysis of the compressibility of edible powders under low pressure	48
Impact of household refrigeration parameters on postharvest quality of fresh food produce	48
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	48
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	47
Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins	47
Creating protein-rich snack foods using binder jet 3D printing	47
Fish gelatin and gellan gum mixture as edible ink for 3D printing	46
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	46
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	45
Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness	45
Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties	45
Humidity and pH dual-responsive smart nanofiber antimicrobial packaging	44
Relative humidity-triggered polyamide 4/Cinnamaldehyde core-shell nanofibers for antibacterial packaging	44