Journal of Food Process Engineering

Papers
(The H4-Index of Journal of Food Process Engineering is 25. 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 2021-08-01 to 2025-08-01.)
ArticleCitations
89
Enhancing the Quality of Pomegranate Pomace Powder: Impact of Multipin Atmospheric Nonthermal Plasma on Physical, Bioactive, and Antinutritional Properties67
Determination of thermal properties (and their uncertainties) during the cooling of apples (Malus communis)62
Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation54
Small Angle X‐Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant‐Based Protein Solutions53
Optimization of Sonication and Homogenization‐Assisted Solvent Extraction of Cottonseed Oil Using RSM: Oil Recovery, Antioxidant Properties, and Oxidative Stability47
Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments47
Diagnosing Fungal Infection in Wheat Kernels by Integrating Spectroscopic Technology and Digital Color Imaging System: Artificial Neural Network, Principal Component Analysis and Correlation Feature S46
Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality45
A comparative assessment of drying kinetics, energy consumption, mathematical modeling, and multivariate analysis of Indian borage (Plectranthus amboinicus) leaves44
Spray Drying Microencapsulation of Antioxidant Bioflavonoids: A Bibliometric Analysis and Review on Recent Research Landscape (2013–2023) and Process Optimization42
Improving the drying performance of parchment coffee due to the newly redesigned drying chamber41
Critical storage conditions of pequi pulp microparticles and kinetics of degradation of nutritional properties40
An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption38
Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach38
Bacteria reduction and quality improvement of 3D printed fresh carrots by inner design and moderate microwave treatment37
Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites36
Pulsed light processing of low sugar, added fiber RTD mango beverage35
Potentials of3Dextrusion‐based printing in resolving food processing challenges: A perspective review32
Optimal extraction condition for the recovery of bioactive compounds and antioxidants from coffee silverskin31
Potential processing technologies for utilization of millets: An updated comprehensive review30
A meta‐analysis of the effects of ultrasonic pretreatment on the characteristics of dried fruits and vegetables30
Issue Information28
Effect of magnetic field on quality improvement of medium‐term delivery frozen pepper27
Mucilage of Pereskia aculeata Miller as Cryoprotectant of Frozen Strawberries: Preservation of Bioactive Compounds and Microstructure25
A novel formulation of active hexagonal‐compact nano packed composite system using emerging technology for food packaging applications25
Effect of heating temperature on electrical properties and gel properties of carp surimi25
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