OOIR: Observatory of International Research

Papers

(The H4-Index of Innovative Food Science & Emerging Technologies is 46. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	175
Feasibility of using a protein gel for masticatory assessment of older people	135
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	119
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	92
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	87
Effect of high shear mixing on the physicochemical characteristics and functional properties of wheat and oat fibers	85
Synergistic integration of non-thermal pretreatments with supercritical CO₂ extraction for enhanced liberation of antimicrobial oils and peptides from farmed edible insects	82
Hydrogel fabrication using emerging technologies: Sources, mechanisms, and food applications	79
Investigation on enhanced antimicrobial activity and bactericidal mechanism of photoactivated luteolin against Listeria monocytogenes	74
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	72
Structural evolution and retrogradation behavior of wheat starch induced by electron beam irradiation	70
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	70
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	68
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	65
Electric fields to support microalgae growth with a differentiated biochemical composition	64
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	61
A comprehensive review of the applications of pulsed electric field: Primary emphasis on extraction, modification, and inactivation	61
Microwave decontamination processing of tahini and process design considerations using a computational approach	61
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	59
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	59
Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation	56
Effects of endogenous components on the digestibility of breadfruit starch by extrusion modification	55
Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system	55
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	54
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	52

Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	51
A temporal view of the water kefir microbiota and flavour attributes	51
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	51
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	51
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	51
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	51
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	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	50
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	50
Editorial Board	50
Experimental and numerical analysis of heat and mass transfer in various food products during vacuum freezing	49
Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety	49
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability	48
Fabrication of quercetin-loaded nanoparticles based on Hohenbuehelia serotina polysaccharides and their modulatory effects on intestinal function and gut microbiota in vivo	48
Innovative photodynamic inactivation of food spoilage Penicillium expansum through mitochondrial oxidative stress	48
Pre-gelatinisation of native potato starch by thermal treatment in a pilot-scale superheated steam spray drying system	48
Silver nanocube-enabled surface-enhanced Raman scattering platform for predictive quantification and classification modeling of white colony-forming yeasts in kimchi	48
Scalability potential of a pneumatic extrusion-based 3D printing system for food products	47
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression	47
Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility	46
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch	46