OOIR: Observatory of International Research

Papers

(The TQCC of Food Engineering Reviews is 18. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	88
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	83
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	76
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	67
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects	65
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality	65
The Weibull Model for Microbial Inactivation	58
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	53
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications	52
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	50
Markers and Mechanisms of Deterioration Reactions in Dairy Products	46
Effect of Magnetic Field on Frozen Food Quality Characteristics	42
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	41
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	38
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation	35
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	35
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	35
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	33
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy	32
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	31
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	31
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	29
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	28
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	26
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	25

Nanofiltration (NF) Membrane Processing in the Food Industry	24
Author Correction: The Weibull Model for Microbial Inactivation	22
Nanomaterials Utilized in Food Packaging: State-of-the-Art	21
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	21
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	20
From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing	20
High-Pressure Impregnation of Foods: Technology and Modelling Approaches	19
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	19
Electrospinning for Improved Texture and Functionality of Plant-based Meat Analogues: Concepts, Advances, and Challenges	18