Journal of Food Science and Technology-Mysore

Papers
(The H4-Index of Journal of Food Science and Technology-Mysore is 22. 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 2021-02-01 to 2025-02-01.)
ArticleCitations
Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1 °C)60
Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions60
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state54
Investigation of carbonate addition on risk element concentrations in various teas50
Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice49
Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread47
Allergenicity reduction of the bio-elicited peanut sprout powder (BPSP) and toxicological acceptance of BPSP-supplemented diets assessed with ICR mice39
Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization37
Authentication of traditional meat products (Haleem) sold in India: a first report confirming species mislabelling36
Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia35
Nutrient composition of human milk of Indian mothers: relation with maternal and infant anthropometry33
Development of nutri-functional paneer whey-based kefir drink33
In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour31
Utilization of rice pasta by-products as the substrate for vinegar fermentation31
Development of a positive pressure-based instrumentation for efficient solid phase extraction30
Chitosan research progress for smart packaging applications: a literature review28
Pesticide residues and their detection techniques in foods using sensors- a review26
Research progress on processing and nutritional properties of fermented cereals25
Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability24
Nanotechnology: an emerging field for enhancing micronutrient enrichment in millets via biofortification strategies-present knowledge and prospects for the future24
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food24
Current trends in the determination of microbiological indicators of dairy products23
Development and performance evaluation of hand-operated mango seed decorticator22
Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging22
Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties22
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