Processes | Highly Cited Articles in 2022 in the Section “Food Process Engineering”

As all of the articles published in our journal are in an open access format, you have free and unlimited access to the full text. We welcome you to read our most highly cited articles published in 2022 in Processes (ISSN: 2227-9717), which are listed below:

1. “Phytosterol, Tocopherol and Carotenoid Retention during Commercial Processing of Brassica napus (Canola) Oil”
by Clare L. Flakelar, Randy Adjonu, Gregory Doran, Julia A. Howitt, David J. Luckett and Paul D. Prenzler
Processes 2022, 10(3), 580; https://doi.org/10.3390/pr10030580
Available online: https://www.mdpi.com/2227-9717/10/3/580

2. “Micro-Encapsulation and Characterization of Anthocyanin-Rich Raspberry Juice Powder for Potential Applications in the Food Industry”
by Confidence Tsholofelo Nthimole, Tafadzwa Kaseke and Olaniyi Amos Fawole
Processes 2022, 10(5), 1038; https://doi.org/10.3390/pr10051038
Available online: https://www.mdpi.com/2227-9717/10/5/1038

3. “Yeast Biodiversity in Vineyard during Grape Ripening: Comparison between Culture Dependent and NGS Analysis”
by Antonella Costantini, Enrico Vaudano, Laura Pulcini, Lara Boatti, Elisa Gamalero and Emilia Garcia-Moruno
Processes 2022, 10(5), 901; https://doi.org/10.3390/pr10050901
Available online: https://www.mdpi.com/2227-9717/10/5/901

4. “Rye Flour and Rye Bran: New Perspectives for Use”
by Dariusz Dziki
Processes 2022, 10(2), 293; https://doi.org/10.3390/pr10020293
Available online: https://www.mdpi.com/2227-9717/10/2/293

5. “Fractional Factorial Design Study for the Extraction of Cannabinoids from CBD-Dominant Cannabis Flowers by Supercritical Carbon Dioxide”
by Sadia Qamar, Yady J. M. Torres, Harendra S. Parekh and James Robert Falconer
Processes 2022, 10(1), 93; https://doi.org/10.3390/pr10010093
Available online: https://www.mdpi.com/2227-9717/10/1/93

6. “Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends”
by Georgina L. Heredia-Leza, Luz María Martínez and Cristina Chuck-Hernandez
Processes 2022, 10(2), 283; https://doi.org/10.3390/pr10020283
Available online: https://www.mdpi.com/2227-9717/10/2/283

7. “Food Powder Flow in Extrusion: Role of Particle Size and Composition”
by Cameron McGuire, Kaliramesh Siliveru, Kingsly Ambrose and Sajid Alavi
Processes 2022, 10(1), 178; https://doi.org/10.3390/pr10010178
Available online: https://www.mdpi.com/2227-9717/10/1/178

8. “Brine and Post-Frying Oil Management in the Fish Processing Industry—A Concept Based on Oleaginous Yeast Culture”
by Agata Fabiszewska, Katarzyna Wierzchowska, Dorota Nowak, Małgorzata Wołoszynowska and Bartłomiej Zieniuk
Processes 2022, 10(2), 294; https://doi.org/10.3390/pr10020294
Available online: https://www.mdpi.com/2227-9717/10/2/294

9. “Potential Use of Grape Stems and Pomaces from Two Red Grapevine Cultivars as Source of Oligosaccharides”
by Roberta Mangione, Rita Simões, Helena Pereira, Sofia Catarino, Jorge Ricardo-da-Silva, Isabel Miranda and Suzana Ferreira-Dias
Processes 2022, 10(9), 1896; https://doi.org/10.3390/pr10091896
Available online: https://www.mdpi.com/2227-9717/10/9/1896