Food Engineering Reviews

Papers
(The TQCC of Food Engineering Reviews is 17. 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.)
ArticleCitations
Walnut Fruit Processing Equipment: Academic Insights and Perspectives94
Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy67
High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation61
Application of Artificial Intelligence in Food Industry—a Guideline59
Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector57
Infrared Drying of Food Materials: Recent Advances56
Applications of Light-Emitting Diodes (LEDs) in Food Processing and Water Treatment54
Impact of Processing Factors on Quality of Frozen Vegetables and Fruits39
Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing37
Electrolyzed Oxidizing Water and Its Applications as Sanitation and Cleaning Agent37
State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations37
Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition36
Extraction of Pectin from Passion Fruit Peel36
Classical and Recent Applications of Membrane Processes in the Food Industry34
Supercritical Carbon Dioxide Applications in Food Processing33
Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety33
Electrohydrodynamic Drying of Plant-Based Foods and Food Model Systems27
Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods27
Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing26
Bacterial Injury Induced by High Hydrostatic Pressure25
High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry25
Water and Pathogenic Viruses Inactivation—Food Engineering Perspectives25
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 Proce25
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 Life25
Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time25
Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products24
Plasma-Functionalized Water: from Bench to Prototype for Fresh-Cut Lettuce24
Designing Next-Generation Functional Food and Beverages: Combining Nonthermal Processing Technologies and Postharvest Abiotic Stresses22
Nanofiltration (NF) Membrane Processing in the Food Industry21
Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement21
Assessment of Intramuscular Fat Quality in Pork Using Hyperspectral Imaging21
Recent Advancements in Design, Application, and Simulation Studies of Hybrid Solar Drying Technology20
A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods20
Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes19
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries18
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing17
The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging17
Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods17
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques17
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