OOIR: Observatory of International Research

Papers

(The median citation count of Food Engineering Reviews is 6. 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
Walnut Fruit Processing Equipment: Academic Insights and Perspectives	102
Application of Artificial Intelligence in Food Industry—a Guideline	90
Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing	50
Electrolyzed Oxidizing Water and Its Applications as Sanitation and Cleaning Agent	48
Classical and Recent Applications of Membrane Processes in the Food Industry	47
Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods	42
Supercritical Carbon Dioxide Applications in Food Processing	40
A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods	33
Bacterial Injury Induced by High Hydrostatic Pressure	29
Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time	27
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	27
Nanofiltration (NF) Membrane Processing in the Food Industry	27
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries	24
The Application of Cold Plasma Technology in Low-Moisture Foods	23
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	23
Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement	23
Recent Trends in Edible Packaging for Food Applications — Perspective for the Future	22
Advances in Machine Learning and Hyperspectral Imaging in the Food Supply Chain	21
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	21
Recent Advances in the Drying Process of Grains	21
Designs, Performance and Economic Feasibility of Domestic Solar Dryers	20
Separation Technologies for Whey Protein Fractionation	19
The Weibull Model for Microbial Inactivation	19
Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea	18
Ultrasound Application for the Extraction and Modification of Fiber-Rich By-Products	18

A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate	18
Pulsed Electric Fields Technology for Healthy Food Products	18
Application of Graphical Optimization, Desirability, and Multiple Response Functions in the Extraction of Food Bioactive Compounds	17
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods	15
Recent Progress in Modeling 3D/4D Printing of Foods	14
Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying	13
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	13
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products	13
UV-C treatments against Salmonella Typhimurium ATCC 14028 in Inoculated Peanuts and Almonds	12
High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents	12
Effect of High Pressure Processing on the Preparation and Characteristic Changes of Biopolymer-Based Films in Food Packaging Applications	11
Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying	11
Hyperbaric Storage of Food: Applications, Challenges, and Perspectives	11
Nondestructive Methods for the Quality Assessment of Fruits and Vegetables Considering Their Physical and Biological Variability	11
Recent Advances for Rapid Freezing and Thawing Methods of Foods	11
Performance Assessment and Modeling Techniques for Domestic Solar Dryers	10
Recent Advances in Cold Plasma Technology for Food Processing	10
Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling	10
Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms	10
Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products	10
Characterizing the Performance of a Continuous-Flow UV-LED System for Treatment of Juices and Beverages Using Multiple Wavelengths	10
Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product	9
Microbial Modeling Needs for the Nonthermal Processing of Foods	9
Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality	9
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)	9
Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products	9
Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods	8
Fractal Microstructure of Foods	8
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century	8
Recent Developments in Starch-Based Delivery Systems of Bioactive Compounds: Formulations and Applications	8
Vanishing Water: Rescuing the Neglected Food Resource	8
Isochoric Freezing and Its Emerging Applications in Food Preservation	7
Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges	7
The Thermal Death Time Concept and Its Implications Revisited	7
Nanomaterials Utilized in Food Packaging: State-of-the-Art	7
Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin	6
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	6
An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector	6
A Meta-study of the Permeance of Perforated Packaging Films to Oxygen and Carbon Dioxide	6
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	6