OOIR: Observatory of International Research

Papers

(The H4-Index of Innovative Food Science & Emerging Technologies is 44. 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
Feasibility of using a protein gel for masticatory assessment of older people	137
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	111
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	107
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	100
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	97
Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations	92
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	88
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	87
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	73
Immobilization of naringinase on asymmetric organic membranes: Application for debittering of grapefruit juice	68
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	66
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	62
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	62
Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification	61
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology	60
Microwave decontamination processing of tahini and process design considerations using a computational approach	60
A temporal view of the water kefir microbiota and flavour attributes	58
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	57
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	56
Electric fields to support microalgae growth with a differentiated biochemical composition	54
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	54
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	53
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	53
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	52
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	51

Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	50
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	50
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	50
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	50
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods	50
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment	50
An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling	49
Editorial Board	49
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	49
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch	48
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability	48
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill	47
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat	47
Pre-gelatinisation of native potato starch by thermal treatment in a pilot-scale superheated steam spray drying system	47
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	46
Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method	45
Investigating the effect of food trays porosity on the drying process	45
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	45
Application of steam explosion treatment on the collagen peptides extraction from cattle bone	44
Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety	44
Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility	44