OOIR: Observatory of International Research

Papers

(The median citation count of International Journal of Food Engineering is 3. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein	16
Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves	15
Structure and properties of edible packaging film prepared by soy protein isolate-eggshell membrane conjugates loaded with Eugenol	13
Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels	13
Analysis of caffeine and chlorogenic acids content regarding the preparation method of coffee beverage	11
Screening and characterisation of β-glucosidase production strains from Rosa roxburghii Tratt	10
Quantitative detection of soluble solids content, pH, and total phenol in Cabernet Sauvignon grapes based on near infrared spectroscopy	9
Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural	8
Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying	8
Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures	7
High humidity air-impingement blanching (HHAIB) improves drying characteristics and quality of ground-cover chrysanthemum heads	6
Drying characteristics and bioactivity evolution of Platycodon grandiflorum as affected by different microwave combined drying methods	5
The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine	5
Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios	5
Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS	5
Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch	5
Gastric emptying pattern and disintegration kinetics of cooked rice in a 3D printed in vitro dynamic digestion model ARK^®	5
Determination of thermal, molecular changes, and functional properties in stabilized rice bran	4
Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber	4
Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment	4
A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs	4
Effect of heating under pressure treatment on the antioxidant of quinoa	4
Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum	3
Evaluation of the physicochemical content and solid-state fermentation stage of Zhenjiang aromatic vinegar using near-infrared spectroscopy	3
Effects of particle formation behavior on the properties of fish oil microcapsules fabricated using a micro-fluidic jet spray dryer	3