OOIR: Observatory of International Research

Papers

(The H4-Index of Innovative Food Science & Emerging Technologies is 42. 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
Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour	108
Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery	91
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein	90
Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study	84
Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging	81
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality	80
4D printing of lotus root powder gel: Color change induced by microwave	78
Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste	70
Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing	69
The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products	69
Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies	69
A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe	68
Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein	66
Novel and emerging technologies used by the U.S. food processing industry	65
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches	65
Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)	63
Assessing functional properties of rapeseed protein concentrate versus isolate for food applications	62
Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides	61
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system	60
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications	56
Highly efficient extraction of mulberry anthocyanins in deep eutectic solvents: Insights of degradation kinetics and stability evaluation	55
Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics, process optimization and quality	52
A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes	52
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value	52
Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface	51

Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)	48
Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization	48
Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics	47
Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties	46
Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality	46
Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties	46
Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips	45
Rapeseed protein concentrate as a potential ingredient for meat analogues	44
Effect of multipin atmospheric cold plasma discharge on functional properties of little millet (Panicum miliare) flour	44
Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing	44
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment	44
Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot	44
Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad	43
Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability	42
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation	42
Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates	42
Process intensification technologies for the recovery of valuable compounds from cocoa by-products	42