OOIR: Observatory of International Research

Papers

(The H4-Index of Food and Bioprocess Technology is 39. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Optimizing Aroma Compound Fractionation in Pear Brandy Distillation by Controlling Their Relative Volatility	134
Development of TiO2 Nanoparticle-Loaded Glucomannan/PEO Nanofibrous Membranes via Rotary Force Spinning for Active Packaging to Extend the Shelf Life of Bananas	86
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems	84
Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery	77
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine	72
Limonene Functionalization of Recycled PAN Nanofibers for Chicken Breast Meat Preservation	71
Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size	68
Optimization of Cold Nitrogen Gliding Arc Discharge Plasma Treatment using Box-Behnken Design for Microbial Decontamination and Quality Preservation of Apricot Kernels	67
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	67
Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production	64
Real-Time Monitoring of the Quality Changes in Chestnut (Ctanea mollissima Blume) with Low-Field Nuclear Magnetic Resonance–Raman Technology in Hot Air Drying	63
Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage	59
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation	58
Protein Extraction and Isolation from Legumes and Algae: An Industry Primer	56
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field	55
Lactiplantibacillus plantarum Paraprobiotics Produced by Thermosonication: A Flow Cytometry and Antidiabetic Activity Assessment	55
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film	55
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles	54
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	53
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	52
Aerogel: Functional Emerging Material for Potential Application in Food: a Review	50
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	50
Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent	49
Green Extraction of Bioactive Compounds from Sweet Potato (Ipomoea batatas L.) Peels and Comparative In Vitro and Biological Model Antioxidant Evaluation	47
Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin	45

Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production	45
Valorization of Pork Liver Through Sequential 2-Methyloxolane and Subcritical Water Extractions: A Green Approach for Protein and Lipid Recovery	45
Machine Learning Unveils Potential Taste Biomarkers Associated with Energy Status in Shiitake Mushrooms During Spore Release	45
Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds	44
Mechanism and Determination of OTA in Complex Food Matrix Based on Rapid and Selective Extraction via Aptamer-Functionalized Superparamagnetic Chitosan Nanoparticles	44
Effects of Pulsed Electric Field Treatment on the Dehydration and Rehydration Behaviour of Fresh Green Peas: A Kinetic and Thermodynamic Study	44
Atmospheric Cold Plasma Treatment of Hard Wheat Flour and Soft Wheat Flour: Effects on Thiol Group Oxidation and Dough Rheology	44
Structurally Modified Guar Gum-Based Food Packaging: A Review	43
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
Postbiotic-Derived Silver Nanoparticles from Enterococcus faecium: A Promising Green Alternative for Nanoparticle Synthesis with Biopreservative Effects and Antimicrobial Activity	40
Synergistic Effects of Homogenisation Methods for Stabilising Nanoemulsions of Mangosteen Pericarp with Pea Protein Isolate and Soluble Soybean Polysaccharide	40
A Review on Intelligent Packaging Systems Using Betalain-rich Biobased Composite Films in Monitoring Freshness of Fish, Shrimp, and Meat	39
Different Strategies for the Biosynthesis of Bioactive Peptide Using Bioengineering Technology in Pichia pastoris: A Review	39
Application of Chitosan/Polyvinyl Alcohol-Based Functional Films Integrated with Anthocyanins from Echium amoenum and Carbon Dots Derived from Onion Peel for Tracking Freshness and Increasing the Shel	39
Development of a Novel Film Based on Casein/Modified Tragacanth Gum Enriched by Carbon Quantum Dots for Shelf-Life Extension of Butter	39