OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Processing and Preservation is 28. 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.)

Article	Citations
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid	56
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin	53
Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms	51
Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds	50
Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple ( Ananas comosus ) and jackfruit ( Ar	42
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake	40
Retracted: Antibacterial activity and mechanism of Tetrapleura tetraptera stem extract against Salmonella strains and its application in r	36
Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon ( Acipenser schrenckii ) by l ‐arginine and	35
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour	34
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin	34
Effects of crystal malts as adjunct on the quality of craft beers	33
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough	33
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia	32
Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion	32
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of	32
Optimization of preparation process of egg white protein/ κ ‐carrageenan composite film	32
Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour	32
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product	31
The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate	31
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds	30
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil	30
Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor	29
Effect of cold water and cold electrolyzed functional water treatments on the postharvest quality of cold stored jujube fruit ( Ziziphus jujuba Mill. “Hupingzao”)	29
Investigating the impacts of harvest stages, citric acid and calcium lactate treatments on changes in quality attributes and natural microbiota of minimally processed litchi during storage	29
A study of moisture dependent changes in engineering properties and debranning characteristics of purple wheat	28

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability	28
Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties	28
2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs	28
Design and fabrication of catalytic infrared fruit dryer to evaluate its performance in the bananas drying process	28
Effects of Guankou grape polyphenol oxidase on enzymatic browning	28