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 2021-11-01 to 2025-11-01.)

Article	Citations
Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system	152
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	120
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	111
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	108
Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification	97
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	96
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	92
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	76
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	73
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	70
Electric fields to support microalgae growth with a differentiated biochemical composition	69
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	68
A temporal view of the water kefir microbiota and flavour attributes	68
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	64
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	59
Microwave decontamination processing of tahini and process design considerations using a computational approach	59
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	59
Feasibility of using a protein gel for masticatory assessment of older people	58
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	57
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology	57
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	56
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	56
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	55
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	55
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	54

In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	53
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	53
Hydrogel fabrication using emerging technologies: Sources, mechanisms, and food applications	52
Editorial Board	50
Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations	50
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	50
Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue	50
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	50
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	48
Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility	48
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties	48
An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling	48
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability	47
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression	46
Investigating the effect of food trays porosity on the drying process	45
Silver nanocube-enabled surface-enhanced Raman scattering platform for predictive quantification and classification modeling of white colony-forming yeasts in kimchi	45
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	45
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	45
Experimental and numerical analysis of heat and mass transfer in various food products during vacuum freezing	44