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 2021-11-01 to 2025-11-01.)

Article	Citations
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	88
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	83
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	76
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	67
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects	65
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality	65
The Weibull Model for Microbial Inactivation	58
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing	53
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications	52
An In-Depth Analysis of Various Technologies Used for Mushroom Drying	50
Markers and Mechanisms of Deterioration Reactions in Dairy Products	46
Effect of Magnetic Field on Frozen Food Quality Characteristics	42
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications	41
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds	38
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients	35
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models	35
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation	35
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies	33
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy	32
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	31
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	31
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	29
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	28
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	26
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	25

Nanofiltration (NF) Membrane Processing in the Food Industry	24
Author Correction: The Weibull Model for Microbial Inactivation	22
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	21
Nanomaterials Utilized in Food Packaging: State-of-the-Art	21
From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing	20
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	20
High-Pressure Impregnation of Foods: Technology and Modelling Approaches	19
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	19
Electrospinning for Improved Texture and Functionality of Plant-based Meat Analogues: Concepts, Advances, and Challenges	18
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods	16
Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products	16
Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry	16
Recent Advances in the Drying Process of Grains	16
Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk	15
Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products	13
Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products	13
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation	13
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
Microwave Sterilization: Interlinking Numerical Modelling, Food Packaging, and Engineering Solutions	12
Enhanced Food Quality by Digital Traceability in Food Processing Industry	12
Specific Heat Smoothing Methods for Numerical Heat Transfer Analysis Involving Phase Change in a Model Food System	12
Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities	12
A Comprehensive Review of the Development of Green Extraction Methods and Encapsulation of Theobromine from Cocoa Bean Shells for Nutraceutical Applications	12
Recent Advances for Rapid Freezing and Thawing Methods of Foods	11
Visible/near-infrared Spectroscopy and Hyperspectral Imaging Facilitate the Rapid Determination of Soluble Solids Content in Fruits	11
Advancing Sustainable Food Packaging: the Role of Green Nanomaterials in Enhancing Barrier Properties	10
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies	10
Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities	10
Intelligent Mobile Diagnostic Platforms for Food Safety Control: Functions, Classifications and Applications	10
Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation	10
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields	10
Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality	9
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century	9
Self-Nanoemulsifying Drug Delivery Systems (SNEDDS): A Thermodynamic and Molecular Approach and their Potential Applications in Functional Foods	9
Performance Assessment and Modeling Techniques for Domestic Solar Dryers	9
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)	9
Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization	9
Machine Learning in Cheese-Making: Methods, Applications, and the Future	8
On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth	8
Crystallization Process in the Sugar Industry: A Discussion On Fundamentals, Industrial Practices, Modeling, Estimation and Control	7
QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries	7
Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers	7
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications	7
From Concept to Commercialization: Unlocking the Potential of High-Pressure Thermal Processing	7
Rapid Assessment of Fruits and Vegetables Quality Using Spectroscopy and Imaging Techniques: Recent Advances and Perspectives	7
A Comprehensive Review of Mechanisms, Heat Transfer Dynamics and the Hybrid Approach of Refractance Window™ Drying	7