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 2021-03-01 to 2025-03-01.)

Article	Citations
Electrohydrodynamic drying of foods: Principle, applications, and prospects	190
Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials	131
Fish gelatin and gellan gum mixture as edible ink for 3D printing	93
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	92
Towards computer-aided hygienic design: Definition of a knowledge-based system for food processing equipment	85
Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties	76
Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures	74
Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates	74
Editorial Board	73
Signifying the information carrying bands of hyperspectral imaging for honey botanical origin classification	72
Editorial Board	71
Editorial Board	70
Farinograph characteristics of wheat flour predicted by near infrared spectroscopy with an ensemble modelling method	67
Computer simulation of microwave cooking of sweet potato – Kinetics analysis of reactions in the maltose production process and their modeling	64
Critical examination of particle swelling during wetting of ground coffee	61
Effect of fouling on falling film evaporator performance in industrial conditions of fruit juice concentrate production	61
Quantitative detection and sorting of broken kernels and chalky grains in milled rice using computer vision algorithms	58
‘Isochoric freezing’: Ambitions and reality	58
Cleaning of thick viscoplastic soil layers by impinging water jets	58
Alcohol in praline fillings influences the water migration within the surrounding chocolate shell	58
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	57
Simple mathematical modelling to represent air-drying kinetics of potato peel	56
Editorial Board	55
Kinetics of vitamin B12 thermal degradation in cow's milk	55
Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.	55

Drawing 3D fluid patterns in beverages using a robotic nozzle	54
Nutritionally enhanced fibrous scaffolds by rolling droplet-interfacial polyelectrolyte complexation (RD-IPC)	53
Sugarcane juice extraction prediction with physical informed neural networks	53
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	50
Study on uniformity of linear vibrating rice feeding device with matrix-designed outlets based on discrete element method	50
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials	49
Evaluation of fouling during ultrafiltration process of acid and sweet whey	48
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	47
Mathematical modeling to estimate furan formation in thermally processed foods: A preliminary analysis considering carrots as a model food	47
Editorial Board	47
Time-dependent rheological behavior of pineapple pulp foam and its relationship with foaming properties and quality attributes of dried powder	47
Effect of liquid nitrogen spray quick-freezing technology on the quality of bamboo shoots, Dendrocalamus brandisii from Yunnan Province, China	46
Interactions and functionality of fiber components in a directly expanded starch matrix	46
Predicting the performance of direct contact membrane distillation (DCMD): Mathematical determination of appropriate tortuosity based on porosity	46
Editorial Board	45
Fluidized bed drying of chickpeas: Developing a new drying schedule to reduce protein denaturation and remove trypsin inhibitors	45
Editorial Board	44
Editorial Board	44
Editorial Board	44
Study of fast in-line measurement techniques for water ice characterization	44
End-to-end prediction of uniaxial compression profiles of apples during in vitro digestion using time-series micro-computed tomography and deep learning	44
Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers	44