Food Engineering Reviews

Papers
(The TQCC of Food Engineering Reviews is 17. 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.)
ArticleCitations
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications170
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages81
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques68
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection68
The Weibull Model for Microbial Inactivation63
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality56
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects55
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing55
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications46
An In-Depth Analysis of Various Technologies Used for Mushroom Drying45
Effect of Magnetic Field on Frozen Food Quality Characteristics44
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications42
Markers and Mechanisms of Deterioration Reactions in Dairy Products41
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds37
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation37
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models36
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients35
Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico30
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries28
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies27
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat26
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance25
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality25
Nanofiltration (NF) Membrane Processing in the Food Industry24
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control23
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices22
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards21
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review21
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy21
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety18
Author Correction: The Weibull Model for Microbial Inactivation18
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection18
Nanomaterials Utilized in Food Packaging: State-of-the-Art18
High-Pressure Impregnation of Foods: Technology and Modelling Approaches17
A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate17
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods17
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