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 2020-03-01 to 2024-03-01.)

Article	Citations
Modelling of Salmonella Enteritidis inactivation in liquid whole egg under dynamic manothermosonication treatments	923415346
Chitosan-based biodegradable functional films for food packaging applications	311
Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction	100
Factors affecting 3D printing and post-processing capacity of cookie dough	89
Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates	83
Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour	80
Sustainable extraction of proteins and bioactive substances from pomegranate peel (Punica granatum L.) using pressurized liquids and deep eutectic solvents	78
Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace	73
Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste	73
Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape	66
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein	66
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality	65
4D printing of lotus root powder gel: Color change induced by microwave	64
Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging	60
Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies	60
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	59
Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery	58
Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing	57
Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study	57
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains	56
Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice	56
A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe	55
Novel and emerging technologies used by the U.S. food processing industry	53
Ethanol pre-treatment to ultrasound-assisted convective drying of apple	53
Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein	53

Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste	53
Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch	52
Evaluation of the economic and environmental sustainability of high pressure processing of foods	52
Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit	50
Assessing functional properties of rapeseed protein concentrate versus isolate for food applications	49
Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction	49
Advances in the valorization of spent brewer's yeast	47
The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4 °C	47
Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs	46
Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)	46
Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface	46
Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)	46
Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing	45
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system	45
A methodology for the selection of industrial robots in food handling	44
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches	44
Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp	44
3D printing of gels based on xanthan/konjac gums	43
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications	43