OOIR: Observatory of International Research

Papers

(The H4-Index of Food and Bioproducts Processing is 28. 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
Applications of process and digital twin models for production simulation and scheduling in the manufacturing of food ingredients and products	73
Grape winery waste as a promising feedstock for the production of polyhydroxyalkanoates and other value-added products	59
Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity	54
Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat	49
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins	45
Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts	44
Techno-economic analysis of a grape pomace biorefinery: Production of seed oil, polyphenols, and biochar	44
Drying kinetic, quality, energy and exergy performance of hot air-rotary drum drying of green peas using adaptive neuro-fuzzy inference system	43
Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process	43
Ultrasound assisted extraction of gallic acid from Ficus auriculata leaves using green solvent	41
Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction	40
Ultrasound assisted extraction of bioactive compounds in fresh and freeze-dried Vitis vinifera cv Tannat grape pomace	40
Isolation of pectin from kinnow peels and its characterization	40
Recovery of bioactive components from avocado peels using microwave-assisted extraction	39
Evaluation of exergy performance and onion drying properties in a multi-stage semi-industrial continuous dryer: Artificial neural networks (ANNs) and ANFIS models	39
Increase the yield of bioactive compounds from elder bark and annatto seeds using ultrasound and microwave assisted extraction technologies	38
Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities	37
Optimization of pressurized liquid extraction and ultrasound methods for recovery of anthocyanins present in jambolan fruit (Syzygium cumini L.)	36
EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY AND QUALITY OF HEMP SEED OIL	34
Effect of heating by solid-state microwave technology at fixed frequencies or by frequency sweep loops on heating profiles in model food samples	34
Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization	34
Valorization of agro-food by-products and their potential therapeutic applications	34
Effects of geometry and orientation of food products on heating uniformity during radio frequency heating	33
Preparation and application of Mg–Al composite oxide/coconut shell carbon fiber for effective removal of phosphorus from domestic sewage	33
Recovery of phenolic compounds from agro-industrial by-products: Evaluating antiradical activities and immunomodulatory properties	32

Solid-state fermentation – assisted extraction of bioactive compounds from hass avocado seeds	30
Residues from grapevine and wine production as feedstock for a biorefinery	30
Valorization of olive oil industry subproducts: ash and olive pomace fast pyrolysis	28
Enzymatic hydrolysis of the industrial solid residue of red seaweed after agar extraction: Extracts characterization and modelling	28
Simultaneous separation and preliminary purification of anthocyanins from Rosa pimpinellifolia L. fruits by microwave assisted aqueous two-phase extraction	28
Xylooligosaccharides from steam-exploded barley straw: Structural features and assessment of bifidogenic properties	28