OOIR: Observatory of International Research

Papers

(The TQCC of Food Engineering Reviews is 14. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review	136
Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities	70
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat	50
On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth	49
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications	45
Application of Response Surface Methodology to Supercritical CO2 Extraction: Case Study on Coextraction of Carotenoids and Oil from Rosehip Shells and Seeds	41
Recent Advances for Rapid Freezing and Thawing Methods of Foods	38
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance	37
Recent Progress in Modeling 3D/4D Printing of Foods	34
Microwave Sterilization: Interlinking Numerical Modelling, Food Packaging, and Engineering Solutions	34
An Overview Focusing on Food Liposomes and Their Stability to Electric Fields	34
Specific Heat Smoothing Methods for Numerical Heat Transfer Analysis Involving Phase Change in a Model Food System	33
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control	33
Nanofiltration (NF) Membrane Processing in the Food Industry	32
Advances in Machine Learning and Hyperspectral Imaging in the Food Supply Chain	29
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices	29
Recent Advances in Cold Plasma Technology for Food Processing	27
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques	27
Visible/near-infrared Spectroscopy and Hyperspectral Imaging Facilitate the Rapid Determination of Soluble Solids Content in Fruits	22
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality	22
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages	21
High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents	21
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety	21
Recent Developments in Starch-Based Delivery Systems of Bioactive Compounds: Formulations and Applications	20
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications	19

Author Correction: The Weibull Model for Microbial Inactivation	19
Nanomaterials Utilized in Food Packaging: State-of-the-Art	18
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods	18
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection	15
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection	15
Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing	15
The Weibull Model for Microbial Inactivation	14
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards	14
Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation	14
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields	14