OOIR: Observatory of International Research

Papers

(The TQCC of Food Engineering Reviews is 15. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	144
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	76
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	55
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	50
High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents	49
The Weibull Model for Microbial Inactivation	45
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	43
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications	40
Markers and Mechanisms of Deterioration Reactions in Dairy Products	39
Effect of Magnetic Field on Frozen Food Quality Characteristics	36
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	35
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	35
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	34
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	34
Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying	32
Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico	31
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	31
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries	29
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	28
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	25
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	23
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	22
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	22
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	22
Nanofiltration (NF) Membrane Processing in the Food Industry	21

Nanomaterials Utilized in Food Packaging: State-of-the-Art	20
Author Correction: The Weibull Model for Microbial Inactivation	20
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	20
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	19
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	18
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	16
Recent Advances in the Drying Process of Grains	15
A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate	15
High-Pressure Impregnation of Foods: Technology and Modelling Approaches	15