OOIR: Observatory of International Research

Papers

(The median citation count of Food Engineering Reviews is 7. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Walnut Fruit Processing Equipment: Academic Insights and Perspectives	94
Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy	67
High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation	61
Application of Artificial Intelligence in Food Industry—a Guideline	59
Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector	57
Infrared Drying of Food Materials: Recent Advances	56
Applications of Light-Emitting Diodes (LEDs) in Food Processing and Water Treatment	54
Impact of Processing Factors on Quality of Frozen Vegetables and Fruits	39
State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations	37
Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing	37
Electrolyzed Oxidizing Water and Its Applications as Sanitation and Cleaning Agent	37
Extraction of Pectin from Passion Fruit Peel	36
Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition	36
Classical and Recent Applications of Membrane Processes in the Food Industry	34
Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety	33
Supercritical Carbon Dioxide Applications in Food Processing	33
Electrohydrodynamic Drying of Plant-Based Foods and Food Model Systems	27
Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods	27
Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing	26
Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life	25
Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time	25
Bacterial Injury Induced by High Hydrostatic Pressure	25
High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry	25
Water and Pathogenic Viruses Inactivation—Food Engineering Perspectives	25
High-Voltage Electrical Discharges in Green Extractions of Bioactives from Oregano Leaves (Origanum vulgare L.) Using Water and Ethanol as Green Solvents Assessed by Theoretical and Experimental Proce	25

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products	24
Plasma-Functionalized Water: from Bench to Prototype for Fresh-Cut Lettuce	24
Designing Next-Generation Functional Food and Beverages: Combining Nonthermal Processing Technologies and Postharvest Abiotic Stresses	22
Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement	21
Assessment of Intramuscular Fat Quality in Pork Using Hyperspectral Imaging	21
Nanofiltration (NF) Membrane Processing in the Food Industry	21
A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods	20
Recent Advancements in Design, Application, and Simulation Studies of Hybrid Solar Drying Technology	20
Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes	19
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries	18
Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods	17
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	17
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	17
The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging	17
Degradation of Deoxynivalenol by Atmospheric-Pressure Cold Plasma and Sequential Treatments with Heat and UV Light	16
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	15
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods	15
Microbial Dose-Response Curves and Disinfection Efficacy Models Revisited	15
Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods	14
The Application of Cold Plasma Technology in Low-Moisture Foods	14
Recent Progress in Modeling 3D/4D Printing of Foods	14
Ultrasound Application for the Extraction and Modification of Fiber-Rich By-Products	14
Pulsed Electric Fields Technology for Healthy Food Products	13
Advances in Machine Learning and Hyperspectral Imaging in the Food Supply Chain	13
Designs, Performance and Economic Feasibility of Domestic Solar Dryers	13
A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate	13
Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying	13
Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying	13
The Weibull Model for Microbial Inactivation	12
UV-C treatments against Salmonella Typhimurium ATCC 14028 in Inoculated Peanuts and Almonds	11
Effect of Solvent Composition on Ultrasound-Generated Intensity and Its Influence on the Ultrasonically Assisted Extraction of Bioactives from Agave Bagasse (Agave salmiana)	11
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products	11
Microbial Inactivation by Non-equilibrium Short-Pulsed Atmospheric Pressure Dielectric Barrier Discharge (Cold Plasma): Numerical and Experimental Studies	11
Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying	10
Thermal Characteristics and Proton Mobility of Date-Pits and their Alkaline Treated Fibers	10
Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea	10
Microbial Modeling Needs for the Nonthermal Processing of Foods	9
Hyperbaric Storage of Food: Applications, Challenges, and Perspectives	9
Effect of High Pressure Processing on the Preparation and Characteristic Changes of Biopolymer-Based Films in Food Packaging Applications	9
Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms	9
Recent Advances in the Drying Process of Grains	9
High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents	9
The Hurdle Technology Metaphor Revisited	9
Application of Graphical Optimization, Desirability, and Multiple Response Functions in the Extraction of Food Bioactive Compounds	8
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	8
Recent Trends in Edible Packaging for Food Applications — Perspective for the Future	8
Food Preservation Performance of Residential Refrigerators: Pasteurized Milk and Ground Beef as Animal Food Models	8
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	8
Separation Technologies for Whey Protein Fractionation	8
Enhancing the Inactivation of Bacterial Spores during Pressure-Assisted Thermal Processing	8

Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling	7
Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products	7
Quantitative Instrumental Assessment of Cooked Rice Stickiness	7
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)	7
Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products	7
Characterizing the Performance of a Continuous-Flow UV-LED System for Treatment of Juices and Beverages Using Multiple Wavelengths	7
Effect of Food Microstructure on Calcium Infusion Under High Pressure	7
The Thermal Death Time Concept and Its Implications Revisited	7