Journal of Food Science and Technology-Mysore

Papers
(The H4-Index of Journal of Food Science and Technology-Mysore is 25. 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 2022-05-01 to 2026-05-01.)
ArticleCitations
Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets136
Exploring various preservative methods in extending the shelf-life of sugarcane juice96
Development of a positive pressure-based instrumentation for efficient solid phase extraction74
Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer69
Ivermectin residues in bovine and pig tissues: quantitative exposure assessment and risk characterization58
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food56
Hibiscus sabdariffa calyx extract induces anti-proliferative and anti-migratory effects in ovarian cancer53
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”51
Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo (Bubalus bubalis) liver50
Synergistic effects of 1-methylcyclopropene and ethylene absorbents under cushion and modified atmosphere packaging on quality of red-fleshed pitaya (Hylocereus costaricensis Britton & Rose)49
Application of microwave treatment on the physicochemical, techno-functional, bioactive and microbiological characteristics of hog plum (Spondias mombin L.) juice39
Simultaneous determination of α-dicarbonyl compounds in Chinese Korean ethnic rice wine using pre-column derivatization with UHPLC-MS/MS36
Anti-biofilm and anti-cancer effects of biosurfactant from Lactobacillus plantarum SVP2 in fermented milk whey beverage34
Enhancement of lutein content in Calendula officinalis Linn. By solid-state fermentation with lactobacillus species33
Current trends in the determination of microbiological indicators of dairy products33
The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages33
Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality32
Purified endo-β-1,4-mannanase from Bacillus sp. enhances fruit juice clarity and yield with minimal effect on antioxidant properties32
Physicochemical, nutritional, functional, and structural properties of Xoconostle cactus fruit-seed flour (Opuntia joconostle) added to Creole corn tortillas31
Soymilk stability increase using polyphenols microcapsules31
Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions30
Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods29
Antibacterial Food Packaging Nanomaterial Based on Atomic Layer Deposition for Long-Term Food Storage28
The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance27
Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems26
Near-infrared hyperspectral imaging for predicting the quality of SO2 pre-treated and dehydrated mango25
Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics25
Understanding pH dynamics in cheesemaking: insights across different cheese varieties25
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