Food Engineering Reviews

Papers
(The median citation count of Food Engineering Reviews is 10. 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 2022-06-01 to 2026-06-01.)
ArticleCitations
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications160
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages120
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects104
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection90
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality88
An In-Depth Analysis of Various Technologies Used for Mushroom Drying85
Markers and Mechanisms of Deterioration Reactions in Dairy Products77
Effect of Magnetic Field on Frozen Food Quality Characteristics66
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds58
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications58
Innovative Insights into Scraped Surface Heat Exchangers (SSHEs): Working Principles, Improvements, and Applications in the Food Industry57
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation57
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models57
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients48
From Past Insights to Future Pathways: A Process-Engineering Perspective on Refractance Window Drying46
Nanofiltration (NF) Membrane Processing in the Food Industry44
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy41
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control41
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality37
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices35
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review34
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance32
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat30
Recent Progress in Low-Moisture Food Decontamination Technologies: Critical Insights into Single and Combined Approaches and their Secondary Effects29
Cyclone separators for the food industry: a comprehensive analysis on their fundamentals, design, simulation, optimization, and applications29
From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing28
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety27
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards26
Nanomaterials Utilized in Food Packaging: State-of-the-Art26
Electrospinning for Improved Texture and Functionality of Plant-based Meat Analogues: Concepts, Advances, and Challenges25
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection25
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods25
Recent Advances in the Drying Process of Grains24
Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry23
Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk21
Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin20
Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products20
Exploring Trends and Future Developments in the Application of Artificial Intelligence in Food Processing and Preservation20
A Comprehensive Review of the Development of Green Extraction Methods and Encapsulation of Theobromine from Cocoa Bean Shells for Nutraceutical Applications19
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation19
Enhanced Food Quality by Digital Traceability in Food Processing Industry18
Visible/near-infrared Spectroscopy and Hyperspectral Imaging Facilitate the Rapid Determination of Soluble Solids Content in Fruits18
Current Status of Pulsed UV Light Technology for Food, Water, and Food Processing Surface Decontamination18
Specific Heat Smoothing Methods for Numerical Heat Transfer Analysis Involving Phase Change in a Model Food System18
Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products18
Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities17
Recent Advances in IQF Applied to Fruits and Vegetables: Fundamentals, Numerical Models and Process Innovations17
Microwave Sterilization: Interlinking Numerical Modelling, Food Packaging, and Engineering Solutions17
Sustainable and Eco-Friendly Polymer Nanocomposites for Functional Food Packaging: From Material Design to Applications16
Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation16
Recent Advances for Rapid Freezing and Thawing Methods of Foods16
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields16
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies15
Intelligent Mobile Diagnostic Platforms for Food Safety Control: Functions, Classifications and Applications15
Performance Assessment and Modeling Techniques for Domestic Solar Dryers14
Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities14
Advancing Sustainable Food Packaging: the Role of Green Nanomaterials in Enhancing Barrier Properties13
Self-Nanoemulsifying Drug Delivery Systems (SNEDDS): A Thermodynamic and Molecular Approach and their Potential Applications in Functional Foods13
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century13
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications12
Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality12
Machine Learning in Cheese-Making: Methods, Applications, and the Future12
Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers12
On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth12
A Comprehensive Review of Mechanisms, Heat Transfer Dynamics and the Hybrid Approach of Refractance Window™ Drying11
QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries11
The Application of Cold Plasma Technology in Low-Moisture Foods10
Rapid Assessment of Fruits and Vegetables Quality Using Spectroscopy and Imaging Techniques: Recent Advances and Perspectives10
0.48442196846008