OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Engineering is 45. 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 2021-06-01 to 2025-06-01.)

Article	Citations
Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture	220
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	160
Role of Food Engineering in Sustainability	117
Editorial Board	105
Kinetics of vitamin B12 thermal degradation in cow's milk	98
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	89
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	86
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	78
Determination and numerical modeling of sugar release from model food gels	74
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	68
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	68
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	66
Real-time and accurate meal detection for meal-assisting robots	65
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	65
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	65
Understanding 3D food printing through computer simulation and extrusion force analysis	63
Analysis of the compressibility of edible powders under low pressure	63
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	62
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	62
Pickering emulsion stabilized using modified gluten protein	62
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	61
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	60
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	59
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	57
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	57

A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	57
Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins	56
Impact of household refrigeration parameters on postharvest quality of fresh food produce	56
Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes	54
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	53
Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties	52
Fine grained food image recognition based on swin transformer	51
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	50
Terahertz time-domain spectroscopy imaging combined with convolutional long short-term memory neural network for In situ moisture reduction prediction of particle foods during pulsed fluidized bed dry	50
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	49
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	49
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	49
Fish gelatin and gellan gum mixture as edible ink for 3D printing	48
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	48
A smart fruit size measuring method and system in natural environment	48
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	48
Creating protein-rich snack foods using binder jet 3D printing	47
Pickering emulsion gel stabilized by Auricularia auricula protein	46
Data fusion of headspace gas-chromatography ion mobility spectrometry and flash gas-chromatography electronic nose volatile fingerprints to estimate the commercial categories of virgin olive oils	45
Development of a reverse osmosis and nanofiltration membrane cascade to produce skim milk concentrate	45
Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness	45