Food Science and Technology

Papers
(The H4-Index of Food Science and Technology is 20. 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 2020-11-01 to 2024-11-01.)
ArticleCitations
Castor oil (Ricinus communis): a review on the chemical composition and physicochemical properties64
Study on novel fluorescent carbon nanomaterials in food analysis46
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice36
Chlorella vulgaris, a microalgae important to be used in Biotechnology: a review34
Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products33
Food safety knowledge, attitudes and practices of street food vendors in Jashore region, Bangladesh33
Consumer awareness of food antioxidants. Synthetic vs. Natural32
Antibacterial activity of essential oils encapsulated in chitosan nanoparticles30
Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives29
Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey28
A review on separation and detection of copper, cadmium, and chromium in food based on cloud point extraction technology24
Antioxidant, antidiabetic, anti-inflammatory and anticancer potential of some seaweed extracts23
In vitro anticancer and antioxidant potential of Amaranthus cruentus protein and its hydrolysates22
Hypoglycemic effect of okra aqueous extract on streptozotocin-induced diabetic rats22
Healthy chocolate enriched with probiotics: a review21
Flaxseed protein: extraction, functionalities and applications21
Total phenolic acids and flavonoid contents determination in Yemeni honey of various floral sources: Folin-Ciocalteu and spectrophotometric approach21
Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry21
Molecular characterization of yeasts isolated from traditional Turkish cheeses20
Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars20
Determination of physical and chemical properties of kombucha teas prepared with different herbal teas20
Phytochemical profile, anti-inflammatory, antimutagenic and antioxidant properties of Acrocomia aculeata (Jacq.) Lodd. pulp oil20
Evaluation of food safety problems based on the fuzzy comprehensive analysis method20
Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions20
Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing20
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