OOIR: Observatory of International Research

Papers

(The H4-Index of Innovative Food Science & Emerging Technologies is 41. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Brewers' spent grain proteins: The extraction method determines the functional properties	119
Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting	97
4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions	95
Pulsed electric field pretreatment for energy efficient processing of industrial peach cultivars	85
Cold plasma-assisted transglutaminase cross-linking: Effects on the structure and film-forming properties of soybean protein fractions	84
Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties	82
Nanoliposomes, from food industry to nutraceuticals: Interests and uses	81
Separation of milk fat using silicon carbide support ceramic membranes with different pore sizes	81
Effect of moderate electric fields on the structural and gelation properties of pea protein isolate	77
Casein micelle formation as a calcium phosphate phase separation process: Preparation of artificial casein micelles through vacuum evaporation and membrane processes	73
Effects of high voltage electric field on storage life and antioxidant capacity of whole pomegranate fruit	64
Extraction of anthocyanin from Hibiscus rosa-sinensis and concentration by forward osmosis membrane process	62
Effect of pin-to-plate atmospheric cold plasma on jackfruit seed flour functionality modification	60
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	59
Microwave decontamination processing of tahini and process design considerations using a computational approach	58
Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking	56
Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home	55
Editorial Board	55
Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts	54
Editorial Board	53
Functional gels from bovine blood proteins as fat substitutes and potential carriers of heme iron	52
Editorial Board	51
Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven	48
Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation	48
Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations	47

Amino acid profile and protein bioaccessibility of two Galdieria sulphuraria strains cultivated autotrophically and mixotrophically in pilot-scale photobioreactors	46
A novel antibacterial mechanism of atmospheric cold plasma against Staphylococcus aureus through degradation of cellular staphyloxanthin	46
Orally self-disintegrating milk protein-based puffs enriched with in-process generated short chain galacto-oligosaccharides by supercritical fluid extrusion	45
Degradation kinetics of pomegranate juice phenolics under cold and warm sonication process	45
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	44
Cycling versus Continuous High Pressure treatments at moderate temperatures: Effect on bacterial spores?	44
Isolated and fermented orange and grape wastes: Bromatological characterization and phytase, lipase and protease source	44
Improving dried mango physicochemical properties using conventional hot-air drying coupled with a novel technology “intensification of vaporization by decompression to the vacuum”	44
Emerging risk identification in the food chain – A systematic procedure and data analytical options	43
Surface properties and antibacterial characteristics of polyurethane modified by corona discharge for food processing industry	43
Optimization of temperate extrusion-assisted flaking process conditions for the production of ricebean (Vigna umbellata) flakes	43
Novel electromagnetic-black-hole-based high-efficiency single-mode microwave liquid-phase food heating system	42
Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage cond	42
Immobilization of naringinase on asymmetric organic membranes: Application for debittering of grapefruit juice	41
The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats	41
Quality changes of edible oils during vacuum and atmospheric frying of potato chips	41
A reactor engineering approach to describe bacterial inactivation during continuous UV-C light processing	41
Impact of non-thermal pasteurization technologies on vitamin B12 content in milk	41