OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Engineering is 45. 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 2020-03-01 to 2024-03-01.)

Article	Citations
On line detection of defective apples using computer vision system combined with deep learning methods	153
Gelatin-based composite films and their application in food packaging: A review	124
Quantitative detection of apple watercore and soluble solids content by near infrared transmittance spectroscopy	115
Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom	108
Structuring the meat analogue by using plant-based derived composites	104
Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing	91
Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin	79
Cold plasma in food processing: Design, mechanisms, and application	74
Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes	71
Callus-based 3D printing for food exemplified with carrot tissues and its potential for innovative food production	70
Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functi	68
Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage	66
Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria	62
Rheological & 3D printing properties of potato starch composite gels	61
Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process	61
3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation	60
Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages	59
Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin	58
Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution	57
Enhancing the water holding capacity of model meat analogues through marinade composition	57
Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties	55
Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal	55
Evaluating taste-related attributes of black tea by micro-NIRS	55
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials	55
Innovations in spray drying process for food and pharma industries	54

Smart deep learning-based approach for non-destructive freshness diagnosis of common carp fish	54
An automatic sorting system for unwashed eggs using deep learning	54
Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel	54
Effects of acetylated and octenyl-succinated starch on properties and release of green tea compounded starch/LLDPE blend films	53
Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace	53
The impact of ultrasound duration on the structure of β-lactoglobulin	53
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates	52
Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model	51
Characterization of textural failure mechanics of strawberry fruit	51
Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems	50
On-line monitoring of egg freshness using a portable NIR spectrometer in tandem with machine learning	50
Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation	50
Semi-transparent regenerated cellulose/ZnONP nanocomposite film as a potential antimicrobial food packaging material	49
Programmable texture properties of cereal-based snack mediated by 3D printing technology	49
Preparation, stability and antioxidant capacity of nano liposomes loaded with procyandins from lychee pericarp	48
Sub-zero temperature preservation of fruits and vegetables: A review	47
Food 3D printing: Effect of heat transfer on print stability of chocolate	46
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders	46
Detection of frozen pork freshness by fluorescence hyperspectral image	45
A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii	45
Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision	45