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 2022-01-01 to 2026-01-01.)

Article	Citations
Electric fields to support microalgae growth with a differentiated biochemical composition	158
Microwave decontamination processing of tahini and process design considerations using a computational approach	129
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	120
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	119
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	102
Effect of high shear mixing on the physicochemical characteristics and functional properties of wheat and oat fibers	81
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	81
Feasibility of using a protein gel for masticatory assessment of older people	75
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	75
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	74
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	71
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	67
Structural evolution and retrogradation behavior of wheat starch induced by electron beam irradiation	67
Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system	65
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology	62
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	61
Effects of endogenous components on the digestibility of breadfruit starch by extrusion modification	60
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	59
Hydrogel fabrication using emerging technologies: Sources, mechanisms, and food applications	59
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	59
Synergistic integration of non-thermal pretreatments with supercritical CO₂ extraction for enhanced liberation of antimicrobial oils and peptides from farmed edible insects	59
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	58
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	56
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	55
A temporal view of the water kefir microbiota and flavour attributes	55

Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	54
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	54
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	52
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	52
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	51
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	50
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	50
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	50
Editorial Board	47
Application of antioxidants in cold plasma treatment of fish oil	47
Non-thermal processing of orange juice via high-voltage electrospray: Effects on flavour, microbial control, and nutritional properties	46
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression	45
Innovative photodynamic inactivation of food spoilage Penicillium expansum through mitochondrial oxidative stress	45
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability	45
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch	45
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat	45
Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue	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	45
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	44
Development of high moisture meat analogues from the blends of legume & cereal proteins for improved textural & nutritional properties	44