OOIR: Observatory of International Research

Papers

(The H4-Index of Innovative Food Science & Emerging Technologies is 43. 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 2021-09-01 to 2025-09-01.)

Article	Citations
Feasibility of using a protein gel for masticatory assessment of older people	145
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	112
Immobilization of naringinase on asymmetric organic membranes: Application for debittering of grapefruit juice	108
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	103
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	101
Microwave decontamination processing of tahini and process design considerations using a computational approach	93
Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations	91
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	89
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	75
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	70
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	68
A temporal view of the water kefir microbiota and flavour attributes	65
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	62
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	62
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	62
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	60
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	58
Electric fields to support microalgae growth with a differentiated biochemical composition	54
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	53
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology	53
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	53
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	53
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	53
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	52
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	51

Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification	51
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	51
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	50
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	50
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	49
Editorial Board	48
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch	47
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	47
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression	46
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill	46
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	46
Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method	46
Non-thermal processing of orange juice via high-voltage electrospray: Effects on flavour, microbial control, and nutritional properties	45
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties	45
Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage	44
Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility	44
Fabrication of quercetin-loaded nanoparticles based on Hohenbuehelia serotina polysaccharides and their modulatory effects on intestinal function and gut microbiota in vivo	44
Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue	44
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties	43
Application of antioxidants in cold plasma treatment of fish oil	43
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	43