OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Engineering is 47. 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 2020-05-01 to 2024-05-01.)

Article	Citations
On line detection of defective apples using computer vision system combined with deep learning methods	159
Gelatin-based composite films and their application in food packaging: A review	135
Quantitative detection of apple watercore and soluble solids content by near infrared transmittance spectroscopy	118
Structuring the meat analogue by using plant-based derived composites	116
Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom	110
Cold plasma in food processing: Design, mechanisms, and application	85
Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin	79
Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes	79
Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functi	73
Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria	70
Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process	67
Rheological & 3D printing properties of potato starch composite gels	66
3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation	64
Enhancing the water holding capacity of model meat analogues through marinade composition	63
Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages	63
Smart deep learning-based approach for non-destructive freshness diagnosis of common carp fish	62
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials	62
Innovations in spray drying process for food and pharma industries	60
Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution	60
Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems	59
Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model	58
Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel	58
Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin	58
Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal	57
An automatic sorting system for unwashed eggs using deep learning	57

Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates	57
Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties	57
On-line monitoring of egg freshness using a portable NIR spectrometer in tandem with machine learning	57
The impact of ultrasound duration on the structure of β-lactoglobulin	56
Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation	55
Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace	55
Evaluating taste-related attributes of black tea by micro-NIRS	55
Effects of acetylated and octenyl-succinated starch on properties and release of green tea compounded starch/LLDPE blend films	54
Characterization of textural failure mechanics of strawberry fruit	53
Semi-transparent regenerated cellulose/ZnONP nanocomposite film as a potential antimicrobial food packaging material	52
Programmable texture properties of cereal-based snack mediated by 3D printing technology	50
A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii	50
Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision	50
Effect of encapsulation methods on the physicochemical properties and the stability of Lactobacillus plantarum (NCIM 2083) in synbiotic powders and in-vitro digestion conditions	48
Sub-zero temperature preservation of fruits and vegetables: A review	48
Preparation, stability and antioxidant capacity of nano liposomes loaded with procyandins from lychee pericarp	48
Detection of frozen pork freshness by fluorescence hyperspectral image	48
Effects of different magnetic fields on the freezing parameters of cherry	48
Food quality 4.0: From traditional approaches to digitalized automated analysis	48
Food 3D printing: Effect of heat transfer on print stability of chocolate	47
Structural studies and bioactivity of sodium alginate edible films fabricated through ferulic acid crosslinking mechanism	47
Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (Luffa cylindrical) slices	47
A rheological approach to 3D printing of plasma protein based doughs	47