OOIR: Observatory of International Research

Papers

(The H4-Index of Food and Bioprocess Technology is 41. 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
Optimizing Aroma Compound Fractionation in Pear Brandy Distillation by Controlling Their Relative Volatility	145
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	93
Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production	92
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine	83
Development of TiO2 Nanoparticle-Loaded Glucomannan/PEO Nanofibrous Membranes via Rotary Force Spinning for Active Packaging to Extend the Shelf Life of Bananas	83
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	81
Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin	75
Valorization of Pork Liver Through Sequential 2-Methyloxolane and Subcritical Water Extractions: A Green Approach for Protein and Lipid Recovery	75
Effects of Pulsed Electric Field Treatment on the Dehydration and Rehydration Behaviour of Fresh Green Peas: A Kinetic and Thermodynamic Study	73
Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds	67
Lactiplantibacillus plantarum Paraprobiotics Produced by Thermosonication: A Flow Cytometry and Antidiabetic Activity Assessment	63
Mechanism and Determination of OTA in Complex Food Matrix Based on Rapid and Selective Extraction via Aptamer-Functionalized Superparamagnetic Chitosan Nanoparticles	62
Limonene Functionalization of Recycled PAN Nanofibers for Chicken Breast Meat Preservation	61
Machine Learning Unveils Potential Taste Biomarkers Associated with Energy Status in Shiitake Mushrooms During Spore Release	58
Dual-Action Preservation of Crab Roe Using High-Pressure Processing and Chitooligosaccharide–Catechin Conjugate	58
Whole-Process Hazard Analysis and Risk-Based Control Strategies for Smart Meat Factories: a Case Study of Cooked Sausage Production	58
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	56
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems	54
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles	53
Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent	52
Soy Protein-Oligosaccharide Maillard Reaction Products for Synbiotic Microencapsulation: A Strategy to Enhance the Antioxidant Functionality of Soybean Powder	51
Protein Extraction and Isolation from Legumes and Algae: An Industry Primer	51
Green Extraction of Bioactive Compounds from Sweet Potato (Ipomoea batatas L.) Peels and Comparative In Vitro and Biological Model Antioxidant Evaluation	50
Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size	50
Structurally Modified Guar Gum-Based Food Packaging: A Review	49

Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation	49
Real-Time Monitoring of the Quality Changes in Chestnut (Ctanea mollissima Blume) with Low-Field Nuclear Magnetic Resonance–Raman Technology in Hot Air Drying	49
Atmospheric Cold Plasma Treatment of Hard Wheat Flour and Soft Wheat Flour: Effects on Thiol Group Oxidation and Dough Rheology	49
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field	49
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production	48
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film	46
Aerogels in Active and Smart Packaging: Sensing, Preservation, and Sustainability	46
Techno-economic Analysis of Pulsed Electric Fields Pretreatment for Industrial Apple Drying Across Scale, Temperature, and Equipment Cost	46
Cold Plasma–Assisted Drying of Canola Seeds: Effects on Drying Kinetics, Oil Yield, and Oil Quality	45
Optimization of Cold Nitrogen Gliding Arc Discharge Plasma Treatment using Box-Behnken Design for Microbial Decontamination and Quality Preservation of Apricot Kernels	44
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	44
Microwave-Induced Structural and Functional Changes in Small Granule Starch	43
High-humidity Hot Air Impingement (HHAI) As a Pretreatment in Food Processes: Mechanisms, Applications, and Impacts On Food Quality	42
Effects of Non-thermal Plasma on Nutritional and Glycemic Properties of Brown Rice	42
Correction: State Diagram of Freeze-Dried Coriander Leaves: Measuring and Modeling of Freezing Point, Glass Transition, Solid Melting, and Maximal-Freeze-Concentration Conditions	42
Synergistic Effects of Homogenisation Methods for Stabilising Nanoemulsions of Mangosteen Pericarp with Pea Protein Isolate and Soluble Soybean Polysaccharide	42
Black Barley Grain and Its Processing By-Product as a Potential Raw Material for Functional Food	41
Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging	41