OOIR: Observatory of International Research

Papers

(The median citation count of Food Engineering Reviews is 9. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	103
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	97
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	85
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	73
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	73
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects	72
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality	63
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications	60
Effect of Magnetic Field on Frozen Food Quality Characteristics	54
Markers and Mechanisms of Deterioration Reactions in Dairy Products	52
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	48
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	44
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	43
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	39
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation	39
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	36
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	35
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	35
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy	34
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	32
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	32
Nanofiltration (NF) Membrane Processing in the Food Industry	31
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	31
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	30
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	29

Author Correction: The Weibull Model for Microbial Inactivation	26
Nanomaterials Utilized in Food Packaging: State-of-the-Art	24
From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing	24
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	22
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	21
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	19
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods	19
Electrospinning for Improved Texture and Functionality of Plant-based Meat Analogues: Concepts, Advances, and Challenges	19
Recent Advances in the Drying Process of Grains	19
Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry	18
Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk	17
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products	17
Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products	17
Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin	17
Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products	16
A Comprehensive Review of the Development of Green Extraction Methods and Encapsulation of Theobromine from Cocoa Bean Shells for Nutraceutical Applications	16
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation	16
Current Status of Pulsed UV Light Technology for Food, Water, and Food Processing Surface Decontamination	15
Enhanced Food Quality by Digital Traceability in Food Processing Industry	15
Specific Heat Smoothing Methods for Numerical Heat Transfer Analysis Involving Phase Change in a Model Food System	14
Microwave Sterilization: Interlinking Numerical Modelling, Food Packaging, and Engineering Solutions	14
Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products	14
Recent Advances for Rapid Freezing and Thawing Methods of Foods	14
Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities	13
Visible/near-infrared Spectroscopy and Hyperspectral Imaging Facilitate the Rapid Determination of Soluble Solids Content in Fruits	13
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields	12
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies	12
Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation	12
Intelligent Mobile Diagnostic Platforms for Food Safety Control: Functions, Classifications and Applications	12
Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities	11
Performance Assessment and Modeling Techniques for Domestic Solar Dryers	11
Advancing Sustainable Food Packaging: the Role of Green Nanomaterials in Enhancing Barrier Properties	11
Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality	10
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century	10
Machine Learning in Cheese-Making: Methods, Applications, and the Future	10
Self-Nanoemulsifying Drug Delivery Systems (SNEDDS): A Thermodynamic and Molecular Approach and their Potential Applications in Functional Foods	10
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)	10
Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization	10
On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth	10
Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers	9
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications	9