OOIR: Observatory of International Research

Papers

(The TQCC of Food Engineering Reviews is 26. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	180
Controlled-release Food Packaging as Functional Systems: Integrating Mechanisms, Materials, Manufacturing, and Translational Barriers	127
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	99
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects	96
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	92
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality	80
Advances and Emerging Trends in Monitoring and Predictive Technologies for Yoghurt Fermentation	75
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	69
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	69
Effect of Magnetic Field on Frozen Food Quality Characteristics	62
Markers and Mechanisms of Deterioration Reactions in Dairy Products	60
Innovative Insights into Scraped Surface Heat Exchangers (SSHEs): Working Principles, Improvements, and Applications in the Food Industry	60
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	52
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	49
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	44
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation	43
From Past Insights to Future Pathways: A Process-Engineering Perspective on Refractance Window Drying	43
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	40
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	39
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	38
Recent Progress in Low-Moisture Food Decontamination Technologies: Critical Insights into Single and Combined Approaches and their Secondary Effects	37
Cyclone separators for the food industry: a comprehensive analysis on their fundamentals, design, simulation, optimization, and applications	36
Nanofiltration (NF) Membrane Processing in the Food Industry	35
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	34
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	34

Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	31
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy	31
From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing	30
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	29
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	29
Optimization Strategies for Hybrid Drying Systems: Enhancing Energy Efficiency, Cost, and Quality in Food Processing	28
Electrospinning for Improved Texture and Functionality of Plant-based Meat Analogues: Concepts, Advances, and Challenges	27
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	27
Recent Advances in the Drying Process of Grains	26
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods	26
Non-migratory Active Food Packaging: a Safe, Smart and Sustainable Food Preservation Strategy	26