OOIR: Observatory of International Research

Papers

(The TQCC of Food Engineering Reviews is 24. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	150
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	119
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	102
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	87
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects	87
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality	79
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	75
Markers and Mechanisms of Deterioration Reactions in Dairy Products	62
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	58
Effect of Magnetic Field on Frozen Food Quality Characteristics	57
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	56
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	54
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation	52
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	46
From Past Insights to Future Pathways: A Process-Engineering Perspective on Refractance Window Drying	45
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	44
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	42
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	39
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	39
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	36
Cyclone separators for the food industry: a comprehensive analysis on their fundamentals, design, simulation, optimization, and applications	35
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy	34
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	34
Recent Progress in Low-Moisture Food Decontamination Technologies: Critical Insights into Single and Combined Approaches and their Secondary Effects	32
Nanofiltration (NF) Membrane Processing in the Food Industry	29

Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	28
Nanomaterials Utilized in Food Packaging: State-of-the-Art	25
From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing	25
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	24
Recent Advances in the Drying Process of Grains	24
Electrospinning for Improved Texture and Functionality of Plant-based Meat Analogues: Concepts, Advances, and Challenges	24
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	24
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods	24