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 2021-08-01 to 2025-08-01.)
ArticleCitations
Protein nutritional supplement with bacuri almonds (Attalea phalerata Mart. Ex Spreng) for vegetarian sports: development, characterization, and shelf life53
The role of camel milk as a protective factor on rats infected with indomethacin-induced gastric ulcer52
Inhibitory effect of coatings with different polymeric bases on germination and in vitro growth of anthracnose fungus33
Antioxidant activity on protein hydrolysate peptide of mudskipper fish (Periophthalmodon schlosseri) using alcalase enzyme33
Effect of increasing vinasse doses, in association with different harvest times, on sweet sorghum production30
High frequency of fraud in honey without sanitary inspection illegally sold in São Paulo State26
Sensory profile and chemical quality of Merlot aged in barrels of different wood species25
Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID23
Evaluation of natural extracts’ antioxidant capacity for controlling fresh sausage oxidation23
β-Carotene and Lycopene Degradation Kinetics of Tarhana Dough During Convective Air Drying and Traditional Drying Methods23
Evolution of the technological, sensory, and nutritional quality of gluten-free cookies: a critical review22
Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions22
Synthesis of neryl acetate by free lipase-catalyzed transesterification in organic solvents and its kinetics22
Effects of foliar iron spraying on Cabernet Sauvignon phenolic acids and proanthocyanidins21
Clinical value of thalidomide on kk-rat model through TNF-a mediated inflammation approach21
Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage21
Antioxidant, antidiabetic, anti-inflammatory and anticancer potential of some seaweed extracts21
Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes21
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS20
Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes20
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity20
The potential antidiabetic properties of Liang (Gnetum gnemon var.tenerum) leaves20
Active compounds from the industrial residue of dry camu-camu20
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