OOIR: Observatory of International Research

Papers

(The median citation count of International Journal of Food Engineering is 4. 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 2020-04-01 to 2024-04-01.)

Article	Citations
The use of beetroot extract and extract powder in sausages as natural food colorant	29
Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog	25
Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein	13
Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Ba	13
Hass avocado ripeness classification by mobile devices using digital image processing and ANN methods	11
Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves	11
Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro	10
Structure and properties of edible packaging film prepared by soy protein isolate-eggshell membrane conjugates loaded with Eugenol	10
Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure	10
Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri	10
Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels	9
Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules	9
Screening and characterisation of β-glucosidase production strains from Rosa roxburghii Tratt	9
Onion (Allium cepa L.) peel extracts characterization by conventional and modern methods	9
Analysis of caffeine and chlorogenic acids content regarding the preparation method of coffee beverage	9
Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water	9
A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils	8
Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier	8
Application of Weissella cibaria X31 or Weissella confusa L2 as a starter in low nitrite dry-fermented sausages	8
The effect of alternating ventilation on forced air pre-cooling of cherries	8
An improvement in fermentability of acid-hydrolysed hemicellulose from kenaf stem for xylitol production	7
Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural	7
Retention of total phenolic content and antioxidant activity in the concentration of broccoli extract by progressive freeze concentration	7
Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch	7
Quantitative detection of soluble solids content, pH, and total phenol in Cabernet Sauvignon grapes based on near infrared spectroscopy	7

Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling	6
Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt	6
Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts	6
Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice	6
Collision simulation of potato on rod separator	6
Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying	6
Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation	6
Effect of fermentation by various bacterial strains on quality of dried duck meat slice	5
High humidity air-impingement blanching (HHAIB) improves drying characteristics and quality of ground-cover chrysanthemum heads	5
Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran	5
Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios	5
Gastric emptying pattern and disintegration kinetics of cooked rice in a 3D printed in vitro dynamic digestion model ARK^®	5
Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe	5
Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures	5
Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying	5
Study on drying characteristics of corn based on 3D model	5
Effect of microwave-drying on the quality and antioxidant properties of Ganoderma lucidum fermented sea-buckthorn tea	5
Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch	4
Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD)	4
Microstructure of spray freezing dried powders affected by the presence of inert particles	4
Frozen kinetics models for sensory, chemical, and microbial spoilage of preserved razor clam (Sinonovacula constricta) at different temperatures	4
Application of three-phase partitioning to the purification and characterization of polyphenol oxidase from antioxidant rosemary (Rosmarinus officinalis L.)	4
Utilization of novel and rapid techniques for characterization of neem Azadirachta indica seed oil and palm oil blends	4
Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment	4
Optimization of ultrasonic extraction of Lycium barbarum polysaccharides using response surface methodology	4
Effect of heating under pressure treatment on the antioxidant of quinoa	4
Quality enhancement of Dendrobium officinale and banana juice through probiotic fermentation using beneficial lactic acid-producing bacteria	4
The effect of the stale bread flour addition on flour and bread quality	4
A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs	4
A modified feature fusion method for distinguishing seed strains using hyperspectral data	4
Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels	4
The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine	4
Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS	4
Predicting the moisture content of Daqu with hyperspectral imaging	4
Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace	4