OOIR: Observatory of International Research

Papers

(The H4-Index of Food and Bioprocess Technology is 39. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Optimizing Aroma Compound Fractionation in Pear Brandy Distillation by Controlling Their Relative Volatility	177
Development of TiO2 Nanoparticle-Loaded Glucomannan/PEO Nanofibrous Membranes via Rotary Force Spinning for Active Packaging to Extend the Shelf Life of Bananas	114
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems	96
Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin	74
Enhancing the Structure, Optical, and Antimicrobial Advancements of Starch/Chitosan Blend Through Green-Synthesized SeO2 Nanoparticles and Their Application for Ras Cheese Packaging	71
Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds	69
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine	68
Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils	62
Cross-Linked Bovine Serum Albumin-Crocin I Nanoparticle-Based Gel Network for Stabilizing High Internal Phase Pickering Emulsion	61
Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery	61
Microwave-Induced Structural and Functional Changes in Small Granule Starch	61
Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production	59
Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing	58
Valorization of Pork Liver Through Sequential 2-Methyloxolane and Subcritical Water Extractions: A Green Approach for Protein and Lipid Recovery	56
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles	55
Real-Time Monitoring of the Quality Changes in Chestnut (Ctanea mollissima Blume) with Low-Field Nuclear Magnetic Resonance–Raman Technology in Hot Air Drying	53
Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits	53
Mechanism and Determination of OTA in Complex Food Matrix Based on Rapid and Selective Extraction via Aptamer-Functionalized Superparamagnetic Chitosan Nanoparticles	52
Ultrasound-Assisted Detoxification of Ochratoxin A: Comparative Study of Cell Wall Structure, Hydrophobicity, and Toxin Binding Capacity of Single and Co-culture Lactic Acid Bacteria	50
Structurally Modified Guar Gum-Based Food Packaging: A Review	50
Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes	49
Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field	48
Aerogel: Functional Emerging Material for Potential Application in Food: a Review	48
Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage	47
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film	46

Protein Extraction and Isolation from Legumes and Algae: An Industry Primer	46
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production	46
Machine Learning Unveils Potential Taste Biomarkers Associated with Energy Status in Shiitake Mushrooms During Spore Release	45
Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-thermal Processing Techniques	43
Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent	43
Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions	43
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation	43
Impact of Radio Frequency–Assisted Cellulase Extraction on Physicochemical Characteristics, Antioxidant Activity, and Volatile Profile of Blueberry Pomace Pectic Polysaccharide	42
Ultrasound-Assisted Extraction of Syzygium cumini Anthocyanins Using Natural Deep Eutectic Solvents	42
Recent Advances in Natural Product-Based Nanoemulsions as Promising Substitutes for Hazardous Synthetic Food Additives: A New Revolution in Food Processing	42
Recent Advances in Protein-Based Edible Films and Coatings for Meat Packaging Applications	42
Isolation, Purification, Structural Characterization, and Encapsulation of Sulforaphane from Cabbage Seeds Using the Ionic Gelation Method	42
Development of a Novel Film Based on Casein/Modified Tragacanth Gum Enriched by Carbon Quantum Dots for Shelf-Life Extension of Butter	41
Synergistic Effects of Homogenisation Methods for Stabilising Nanoemulsions of Mangosteen Pericarp with Pea Protein Isolate and Soluble Soybean Polysaccharide	41
Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release	39