OOIR: Observatory of International Research

Papers

(The H4-Index of Food and Bioprocess Technology is 33. 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
The Effect of Polyphenol-Loaded Electrospun Fibers in Food Systems	114
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	104
A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams	85
Force Sensing and Force Control of Flexible Gripper with Integrated Flexible Strain and Tactile Sensors for Strawberry Non-Destructive Gripping and Freshness Grading	69
Insights Into Oxygen-Plasma-Bubble Inactivation of Escherichia coli in Apple Juice	65
Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits	64
Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders	62
A Green Method for Nanoencapsulation of Thymol in Chitosan–Gelatin with Antioxidant Capacity	60
Ice Sonication–Assisted Enzymatic Extraction of Kangra Orthodox Tea: Impact on Bioactive Profile, Tea Cream Formation, and Organoleptic Quality	59
Study on the Evolution Mechanism of Spectral Features of Initial Damage in Apples	58
Polyvinyl Alcohol/Chitosan Nanofiber-Based Films Incorporated with Barberry Anthocyanin-Loaded CO-MOF as Multifunctional Performance for Red Meat Sample Packaging	57
Inhibition of Metal-Polyphenol Complex in Tea Fortified with Encapsulated Iron	46
Inactivation of Oxidative Enzymes Using UV-C LEDs and Sensory Quality Assessment Using E-Nose and E-Tongue in Tender Coconut Water	46
The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review	45
3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production	45
Progress of Curcumin in Food Packaging: A Review	42
Screening of the Anti-Aflatoxin B1 Activity of Peruvian Plant Extracts: Relation with their Composition	41
Evaluation of Preservation (−23 to 4 °C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics	40
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	40
Industry-Scale Microfluidizer: a Novel Technology to Improve Physiochemical Qualities and Volatile Flavor of Whole Mango Juice	39
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	38
Gelidium amansii Polysaccharide–Based Flour as a Novel Ingredient in Gluten-Free Dough: Effects on the Rheological and Thermomechanical Properties	38
Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein	38
Improving Gelling Properties of Tofu: Study on ApnA Aspartic Protease Enzyme Impact on the Resulting Chemical and Microstructure Properties	38
Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review	38

Effect of Onion Peel Extract on Structural, Mechanical, Thermal, and Antioxidant Properties of Methylcellulose Films	37
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	35
Supercooled Storage Suppresses the Microbial Population and Color Changes in Fresh-Cut Cabbage	34
Electrosprayed Zein and Quercetin Particles: Formation and Properties	34
Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder	34
Quality Enhancement of Shrimp Surimi by Static Magnetic Field Treatment at 4 ºC	34
Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook	34
Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage	34
Valorization of Food Waste Using Pulsed Electric Fields: Applications in Diverse Food Categories	33
Multi-layer Active Biopolymer System as a Perspective for Improving the Quality and Scope of Applying Semi-rigid Biodegradable Packaging	33