OOIR: Observatory of International Research

Papers

(The H4-Index of Food and Bioproducts Processing is 31. 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
Effect of solvent composition and its interaction with ultrasonic energy on the ultrasound-assisted extraction of phenolic compounds from Mango peels (Mangifera indica L.)	79
Optimization of ultrasound-assisted extraction (UAE) process for the recovery of bioactive compounds from bitter gourd using response surface methodology (RSM)	72
Microwave-assisted extraction of O. vulgare L. spp. hirtum essential oil: Comparison with conventional hydro-distillation	64
Techno-economic evaluation of the extraction of anthocyanins from purple yam (Dioscorea alata) using ultrasound-assisted extraction and conventional extraction processes	63
Formulation and characterization of food grade O/W nanoemulsions encapsulating quercetin and curcumin: Insights on enhancing solubility characteristics	52
Applications of process and digital twin models for production simulation and scheduling in the manufacturing of food ingredients and products	49
Recovery of phenolic antioxidants from green kiwifruit peel using subcritical water extraction	48
Grape winery waste as a promising feedstock for the production of polyhydroxyalkanoates and other value-added products	48
Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin	43
Incorporation of zein nanofibers produced by needle-less electrospinning within the casted gelatin film for improvement of its physical properties	42
Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity	41
Oil and protein recovery from corn germ: Extraction yield, composition and protein functionality	40
Cell disintegration of apple peels induced by pulsed electric field and efficiency of bio-compound extraction	40
Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat	40
Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks	39
Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts	39
Drying kinetic, quality, energy and exergy performance of hot air-rotary drum drying of green peas using adaptive neuro-fuzzy inference system	37
Inactivation of Salmonella and quality changes in wheat flour after pulsed light-emitting diode (LED) treatments	36
Performance evaluation and economic analysis of the bioethanol and flour production using rejected unripe plantain fruits (Musa paradisiaca L.) as raw material	36
Isolation of pectin from kinnow peels and its characterization	35
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	34
Ultrasound assisted extraction of bioactive compounds in fresh and freeze-dried Vitis vinifera cv Tannat grape pomace	34
Increase the yield of bioactive compounds from elder bark and annatto seeds using ultrasound and microwave assisted extraction technologies	33
Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes	33
Ultrasound assisted extraction of gallic acid from Ficus auriculata leaves using green solvent	33

Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction	33
Hydro-alcoholic extraction kinetics of phenolics from oregano: Optimization of the extraction parameters	33
Techno-economic analysis of a grape pomace biorefinery: Production of seed oil, polyphenols, and biochar	33
Recovery of bioactive components from avocado peels using microwave-assisted extraction	33
Effects of enzymatic extraction of oil and protein from almond cake on the physicochemical and functional properties of protein extracts	32
Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate	32
Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities	31
Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating	31
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases	31