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 2020-05-01 to 2024-05-01.)

Article	Citations
Chitosan-based biodegradable functional films for food packaging applications	327
Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction	101
Factors affecting 3D printing and post-processing capacity of cookie dough	92
Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour	88
Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates	87
Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace	75
Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste	74
4D printing of lotus root powder gel: Color change induced by microwave	72
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein	71
Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape	71
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality	69
Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study	65
Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery	64
Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing	63
The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products	63
Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging	63
Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies	61
Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice	60
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains	58
A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe	58
Novel and emerging technologies used by the U.S. food processing industry	58
Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste	57
Ethanol pre-treatment to ultrasound-assisted convective drying of apple	56
Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein	56
Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit	55

Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction	54
Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)	53
The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4 °C	52
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system	51
Assessing functional properties of rapeseed protein concentrate versus isolate for food applications	51
Advances in the valorization of spent brewer's yeast	51
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches	50
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications	49
Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs	48
Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)	48
Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp	48
Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface	47
A methodology for the selection of industrial robots in food handling	47
Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics, process optimization and quality	46
3D printing of gels based on xanthan/konjac gums	46
Highly efficient extraction of mulberry anthocyanins in deep eutectic solvents: Insights of degradation kinetics and stability evaluation	46
Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides	45
Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract	44
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value	44