OOIR: Observatory of International Research

Papers

(The median citation count of Food Engineering Reviews is 7. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	170
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	81
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	68
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	68
The Weibull Model for Microbial Inactivation	63
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality	56
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	55
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects	55
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications	46
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	45
Effect of Magnetic Field on Frozen Food Quality Characteristics	44
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	42
Markers and Mechanisms of Deterioration Reactions in Dairy Products	41
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation	37
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	37
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	36
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	35
Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico	30
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries	28
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	27
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	26
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	25
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	25
Nanofiltration (NF) Membrane Processing in the Food Industry	24
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	23

Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	22
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy	21
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	21
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	21
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	18
Nanomaterials Utilized in Food Packaging: State-of-the-Art	18
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	18
Author Correction: The Weibull Model for Microbial Inactivation	18
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods	17
High-Pressure Impregnation of Foods: Technology and Modelling Approaches	17
A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate	17
Recent Advances in the Drying Process of Grains	16
Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry	15
Application of Artificial Intelligence in Food Industry—a Guideline	15
Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk	14
Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products	14
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products	13
Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin	13
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation	12
Specific Heat Smoothing Methods for Numerical Heat Transfer Analysis Involving Phase Change in a Model Food System	12
Enhanced Food Quality by Digital Traceability in Food Processing Industry	12
Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products	12
Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products	12
Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities	11
Microwave Sterilization: Interlinking Numerical Modelling, Food Packaging, and Engineering Solutions	10
Visible/near-infrared Spectroscopy and Hyperspectral Imaging Facilitate the Rapid Determination of Soluble Solids Content in Fruits	10
Recent Advances for Rapid Freezing and Thawing Methods of Foods	10
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields	9
Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation	9
Performance Assessment and Modeling Techniques for Domestic Solar Dryers	8
Advancing Sustainable Food Packaging: the Role of Green Nanomaterials in Enhancing Barrier Properties	8
Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization	8
Intelligent Mobile Diagnostic Platforms for Food Safety Control: Functions, Classifications and Applications	8
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies	8
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century	8
Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities	8
Machine Learning in Cheese-Making: Methods, Applications, and the Future	7
On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth	7
Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality	7
Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers	7
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)	7
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications	7