OOIR: Observatory of International Research

Papers

(The TQCC of Food Engineering Reviews is 23. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	160
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	120
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects	104
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	90
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality	88
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	85
Markers and Mechanisms of Deterioration Reactions in Dairy Products	77
Effect of Magnetic Field on Frozen Food Quality Characteristics	66
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	58
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	58
Innovative Insights into Scraped Surface Heat Exchangers (SSHEs): Working Principles, Improvements, and Applications in the Food Industry	57
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation	57
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	57
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	48
From Past Insights to Future Pathways: A Process-Engineering Perspective on Refractance Window Drying	46
Nanofiltration (NF) Membrane Processing in the Food Industry	44
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	41
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy	41
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	37
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	35
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	34
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	32
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	30
Recent Progress in Low-Moisture Food Decontamination Technologies: Critical Insights into Single and Combined Approaches and their Secondary Effects	29
Cyclone separators for the food industry: a comprehensive analysis on their fundamentals, design, simulation, optimization, and applications	29

From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing	28
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	27
Nanomaterials Utilized in Food Packaging: State-of-the-Art	26
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	26
Electrospinning for Improved Texture and Functionality of Plant-based Meat Analogues: Concepts, Advances, and Challenges	25
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	25
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods	25
Recent Advances in the Drying Process of Grains	24
Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry	23