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 2021-09-01 to 2025-09-01.)

Article	Citations
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	72
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	70
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	69
The Weibull Model for Microbial Inactivation	61
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects	59
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality	57
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	48
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	48
Effect of Magnetic Field on Frozen Food Quality Characteristics	47
Markers and Mechanisms of Deterioration Reactions in Dairy Products	45
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications	44
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	38
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	37
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	37
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation	36
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	32
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries	29
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	29
Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico	29
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	28
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy	27
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	27
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	24
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	23
Nanofiltration (NF) Membrane Processing in the Food Industry	22

Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	22
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	21
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	21
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	20
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	18
Author Correction: The Weibull Model for Microbial Inactivation	18
From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing	18
Nanomaterials Utilized in Food Packaging: State-of-the-Art	18
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	17
High-Pressure Impregnation of Foods: Technology and Modelling Approaches	15
Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry	15
Recent Advances in the Drying Process of Grains	15
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods	15
Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk	14
Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin	14
Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products	14
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products	13
Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products	13
A Comprehensive Review of the Development of Green Extraction Methods and Encapsulation of Theobromine from Cocoa Bean Shells for Nutraceutical Applications	12
Specific Heat Smoothing Methods for Numerical Heat Transfer Analysis Involving Phase Change in a Model Food System	12
Enhanced Food Quality by Digital Traceability in Food Processing Industry	12
Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products	12
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation	12
Microwave Sterilization: Interlinking Numerical Modelling, Food Packaging, and Engineering Solutions	11
Recent Advances for Rapid Freezing and Thawing Methods of Foods	10
Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities	10
Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation	10
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields	10
Visible/near-infrared Spectroscopy and Hyperspectral Imaging Facilitate the Rapid Determination of Soluble Solids Content in Fruits	10
Performance Assessment and Modeling Techniques for Domestic Solar Dryers	9
Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities	9
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century	8
Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization	8
Intelligent Mobile Diagnostic Platforms for Food Safety Control: Functions, Classifications and Applications	8
Machine Learning in Cheese-Making: Methods, Applications, and the Future	8
Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality	8
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies	8
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)	8
Advancing Sustainable Food Packaging: the Role of Green Nanomaterials in Enhancing Barrier Properties	8
Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers	7
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications	7
On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth	7
QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries	6
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods	6
From Concept to Commercialization: Unlocking the Potential of High-Pressure Thermal Processing	6