OOIR: Observatory of International Research

Papers

(The H4-Index of Food Engineering Reviews is 23. 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
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	72
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	70
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	69
The Weibull Model for Microbial Inactivation	61
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects	59
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality	57
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	48
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	48
Effect of Magnetic Field on Frozen Food Quality Characteristics	47
Markers and Mechanisms of Deterioration Reactions in Dairy Products	45
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications	44
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	38
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	37
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	37
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation	36
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	32
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries	29
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	29
Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico	29
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	28
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy	27
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	27
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	24
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	23