Food Engineering Reviews

Papers
(The TQCC of Food Engineering Reviews is 13. 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 2020-11-01 to 2024-11-01.)
ArticleCitations
Walnut Fruit Processing Equipment: Academic Insights and Perspectives102
Application of Artificial Intelligence in Food Industry—a Guideline90
Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing50
Electrolyzed Oxidizing Water and Its Applications as Sanitation and Cleaning Agent48
Classical and Recent Applications of Membrane Processes in the Food Industry47
Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods42
Supercritical Carbon Dioxide Applications in Food Processing40
A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods33
Bacterial Injury Induced by High Hydrostatic Pressure29
Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time27
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing27
Nanofiltration (NF) Membrane Processing in the Food Industry27
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries24
The Application of Cold Plasma Technology in Low-Moisture Foods23
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques23
Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement23
Recent Trends in Edible Packaging for Food Applications — Perspective for the Future22
Advances in Machine Learning and Hyperspectral Imaging in the Food Supply Chain21
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies21
Recent Advances in the Drying Process of Grains21
Designs, Performance and Economic Feasibility of Domestic Solar Dryers20
Separation Technologies for Whey Protein Fractionation19
The Weibull Model for Microbial Inactivation19
A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate18
Pulsed Electric Fields Technology for Healthy Food Products18
Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea18
Ultrasound Application for the Extraction and Modification of Fiber-Rich By-Products18
Application of Graphical Optimization, Desirability, and Multiple Response Functions in the Extraction of Food Bioactive Compounds17
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods15
Recent Progress in Modeling 3D/4D Printing of Foods14
Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying13
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications13
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products13
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