OOIR: Observatory of International Research

Papers

(The H4-Index of Innovative Food Science & Emerging Technologies 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 2022-08-01 to 2026-08-01.)

Article	Citations
A temporal view of the water kefir microbiota and flavour attributes	105
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	103
Effect of high shear mixing on the physicochemical characteristics and functional properties of wheat and oat fibers	82
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	80
Effects of endogenous components on the digestibility of breadfruit starch by extrusion modification	78
Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system	75
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	74
A practical approach to tailoring the texture of soy-meat hybrid batters through penetration force-guided hydration of soy protein isolates	73
Encapsulation of curcumin by hetero-protein aggregates of whey protein isolate and lysozyme	66
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	64
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	64
Electric fields to support microalgae growth with a differentiated biochemical composition	63
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	63
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	63
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	59
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods	58
Feasibility of using a protein gel for masticatory assessment of older people	56
Microwave decontamination processing of tahini and process design considerations using a computational approach	56
Pulse electric field-assisted preparation of soy protein isolate-based films with excellent mechanical strength and UV barrier performance	55
Investigation on enhanced antimicrobial activity and bactericidal mechanism of photoactivated luteolin against Listeria monocytogenes	55
Inactivation mechanism of microwave non-thermal effects on Aspergillus niger in low-water activity foods	55
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	54
Hydrogel fabrication using emerging technologies: Sources, mechanisms, and food applications	54
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	54
Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation	54

Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	54
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	52
Synergistic integration of non-thermal pretreatments with supercritical CO₂ extraction for enhanced liberation of antimicrobial oils and peptides from farmed edible insects	52
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	51
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	50
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	50
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	49
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	49
A comprehensive review of the applications of pulsed electric field: Primary emphasis on extraction, modification, and inactivation	49
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	48
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	48
Structural evolution and retrogradation behavior of wheat starch induced by electron beam irradiation	46
Editorial Board	45
Innovative photodynamic inactivation of food spoilage Penicillium expansum through mitochondrial oxidative stress	44
Optimizing molecular distillation film scraper by CFD and experiment: VE extraction from SODD	44
Experimental and numerical analysis of heat and mass transfer in various food products during vacuum freezing	44
Effects of steam explosion on the structure and antioxidant activity of shrimp protein hydrolysates	44
Scalability potential of a pneumatic extrusion-based 3D printing system for food products	44
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties	44