OOIR: Observatory of International Research

Papers

(The H4-Index of Food Engineering Reviews is 26. 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
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	103
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	97
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	85
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	73
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	73
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects	72
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality	63
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications	60
Effect of Magnetic Field on Frozen Food Quality Characteristics	54
Markers and Mechanisms of Deterioration Reactions in Dairy Products	52
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	48
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	44
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	43
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation	39
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	39
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	36
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	35
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	35
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy	34
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	32
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	32
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	31
Nanofiltration (NF) Membrane Processing in the Food Industry	31
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	30
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	29

Author Correction: The Weibull Model for Microbial Inactivation