OOIR: Observatory of International Research

Papers

(The median citation count of Food Engineering Reviews is 6. 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 2021-06-01 to 2025-06-01.)

Article	Citations
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	153
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	77
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	60
High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents	54
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	51
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	49
The Weibull Model for Microbial Inactivation	46
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications	44
Markers and Mechanisms of Deterioration Reactions in Dairy Products	43
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	42
Effect of Magnetic Field on Frozen Food Quality Characteristics	39
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	36
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	36
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	35
Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico	34
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	34
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries	31
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	29
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
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	24
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	23
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	22
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	21
Author Correction: The Weibull Model for Microbial Inactivation	21

Nanofiltration (NF) Membrane Processing in the Food Industry	21
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	20
Nanomaterials Utilized in Food Packaging: State-of-the-Art	19
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods	17
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	17
A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate	17
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	17
High-Pressure Impregnation of Foods: Technology and Modelling Approaches	15
Recent Advances in the Drying Process of Grains	15
Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products	14
Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry	14
Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk	13
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products	12
Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products	12
Application of Artificial Intelligence in Food Industry—a Guideline	12
Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin	12
Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products	11
Specific Heat Smoothing Methods for Numerical Heat Transfer Analysis Involving Phase Change in a Model Food System	11
Enhanced Food Quality by Digital Traceability in Food Processing Industry	11
Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities	11
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation	11
Microwave Sterilization: Interlinking Numerical Modelling, Food Packaging, and Engineering Solutions	11
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
Advancing Sustainable Food Packaging: the Role of Green Nanomaterials in Enhancing Barrier Properties	9
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields	9
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies	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
Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities	8
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century	8
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)	7
Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality	7
On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth	7
Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization	7
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods	6
Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products	6
Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers	6
QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries	6
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications	6