OOIR: Observatory of International Research

Papers

(The H4-Index of Innovative Food Science & Emerging Technologies is 43. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	122
Microwave decontamination processing of tahini and process design considerations using a computational approach	105
Electric fields to support microalgae growth with a differentiated biochemical composition	99
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	87
Immobilization of naringinase on asymmetric organic membranes: Application for debittering of grapefruit juice	86
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	83
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology	82
Feasibility of using a protein gel for masticatory assessment of older people	82
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	78
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	74
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	68
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	65
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	61
Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification	60
A temporal view of the water kefir microbiota and flavour attributes	59
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	57
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	56
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	56
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	56
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	55
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting	54
Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations	54
Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products	51
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	50
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	50

Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	49
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	47
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	46
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	46
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	46
Editorial Board	46
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment	46
An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling	45
Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study	45
Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety	44
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	44
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties	44
Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change	44
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	44
Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure	44
Application of steam explosion treatment on the collagen peptides extraction from cattle bone	43
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	43
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties	43
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat	43