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Field of Research: Chemistry » Category: Food Science & Technology
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Food Science & Technology

Trending Papers
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Altmetric Attention Score: 248
Gold Open Access Increasing inequality in agri-food value chains: global trends from 1995-2020
Global Food Security-Agriculture Policy Economics and Environment 2025-09-10
Altmetric Attention Score: 169
Gold Open Access Daily Mango Intake Improves Glycemic and Body Composition Outcomes in Adults with Prediabetes: A Randomized Controlled Study
Foods 2025-08-30
Altmetric Attention Score: 137
Gold Open Access Environmental impact of feeding plant-based vs. meat-based dry dog foods in the United Kingdom
Frontiers in Sustainable Food Systems 2025-09-27
Altmetric Attention Score: 67
Gold Open Access Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (Malus domestica ) Pomace
Food Science & Nutrition 2025-09-21
Altmetric Attention Score: 55
Gold Open Access Empowering Gliadin Detection: A Visible-Code Semiquantitative Lateral Flow System for Rapid and Reliable Results
Journal of Agricultural and Food Chemistry 2025-09-16
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Journals
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Rank Journal H4-Index
1 Food Chemistry 111
2 Food Hydrocolloids 101
3 Trends in Food Science & Technology 98
4 Antioxidants 94
5 Foods 85
(Based on 4-year data; last update: 2025-08-01)
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New papers in 'Food Science & Technology' in the past 7 days:
Active Journals
(Past 7 days)
Latest Articles
29
Sep
2025
Improving nutritional, bioactivity, and sensory properties of cereal by-products by co-culture fermentation: A review
Journal of Cereal Science
29
Sep
2025
HS-SPME/GC-MS-based multivariate statistics to discriminate differences in volatile flavors, amino acids, and fatty acids during oat fermentation
Journal of Cereal Science
29
Sep
2025
Exploring the use of resistant starch from sorghum in gluten-free extruded snacks: chemical composition, physical properties, and starch fraction cont Gold Open Access
Journal of Cereal Science
29
Sep
2025
Bolus Formation of Cooked Rice: Methodology Development and Optimization of In Vitro Texture Evaluation
Journal of Cereal Science
29
Sep
2025
Aging Decreases Preferences for Salts, but not for Sucrose and Alters Morphology of Fungiform Taste Pores in Mice
Chemical Senses
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