OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Engineering is 47. 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
On line detection of defective apples using computer vision system combined with deep learning methods	183
Gelatin-based composite films and their application in food packaging: A review	162
Structuring the meat analogue by using plant-based derived composites	134
Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom	120
Cold plasma in food processing: Design, mechanisms, and application	116
Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes	86
Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria	79
Innovations in spray drying process for food and pharma industries	77
Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process	77
Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages	76
Rheological & 3D printing properties of potato starch composite gels	76
Food quality 4.0: From traditional approaches to digitalized automated analysis	75
Enhancing the water holding capacity of model meat analogues through marinade composition	75
Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model	72
Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution	71
3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation	69
Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems	68
A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii	66
Semi-transparent regenerated cellulose/ZnONP nanocomposite film as a potential antimicrobial food packaging material	65
On-line monitoring of egg freshness using a portable NIR spectrometer in tandem with machine learning	64
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials	64
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates	64
The impact of ultrasound duration on the structure of β-lactoglobulin	63
Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties	63
Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace	62

Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin	61
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel	60
Effects of acetylated and octenyl-succinated starch on properties and release of green tea compounded starch/LLDPE blend films	60
Evaluating taste-related attributes of black tea by micro-NIRS	57
Detection of frozen pork freshness by fluorescence hyperspectral image	56
Preparation, stability and antioxidant capacity of nano liposomes loaded with procyandins from lychee pericarp	55
Programmable texture properties of cereal-based snack mediated by 3D printing technology	55
Food 3D printing: Effect of heat transfer on print stability of chocolate	55
Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics	54
Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (Luffa cylindrical) slices	53
Structural studies and bioactivity of sodium alginate edible films fabricated through ferulic acid crosslinking mechanism	53
Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision	52
A rheological approach to 3D printing of plasma protein based doughs	52
Microwave-induced spontaneous deformation of purple potato puree and oleogel in 4D printing	52
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders	52
Current status of non-thermal processing of probiotic foods: A review	51
Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels	50
Simulation and experimental investigation of a multi-temperature insulation box with phase change materials for cold storage	50
Non-destructive detection of egg qualities based on hyperspectral imaging	50
Uncertainty assessment for firmness and total soluble solids of sweet cherries using hyperspectral imaging and multivariate statistics	48
Lipid-based carriers for food ingredients delivery	47
Thermally buffering polyethylene/halloysite/phase change material nanocomposite packaging films for cold storage of foods	47