Journal of Food Processing and Preservation

Papers
(The H4-Index of Journal of Food Processing and Preservation is 24. 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 2022-08-01 to 2026-08-01.)
ArticleCitations
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid50
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters42
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil39
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation39
Study on Green Extraction Method and the Antioxidant Properties of Xanthones From Mangosteen Pericarp37
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough36
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour35
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake30
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds29
Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends29
A Preliminary Study on the Physicochemical and Bioactive Characterization of Anatomical Structures of Raw and Nixtamalized Native Maize Landraces28
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage28
Sustainable Processing of Duckweed (Lemnaceae) for Protein Recovery: Preservation Strategies and Emerging Green Extraction Technologies28
Physicochemical Properties and Probiotic Viability of Low‐Calorie Gluten‐Free Cookies Enriched With Encapsulated Lactobacillus acidophilus28
Respiratory Characteristics and Fermentation Threshold of Fresh‐Cut Strawberry and Dragon Fruit Under Closed Conditions28
Biological Activities of trans ‐Nerolidol–Rich Chamaecyparis obtusa Essential Oil and Its Application in L27
Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers27
Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation26
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin26
Acrylamide Contamination and Health Risk Assessment in Commercially Produced Potato Chips in Bangladesh26
Microwave Cold Maceration: Effects on the Colour and Mouthfeel Characteristics During the Ageing Stage of Merlot Wine25
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin25
Investigating the Physicochemical Properties of Strawberries and Classification by an E‐Nose During Storage25
Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal ( Solanum melongena var. serpentinum L.)25
Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients24
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake24
Development of quinoa and sorghum supplemented flatbread24
Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties24
Development of the spray‐dried nettle (Urtica dioica L.) extract‐loaded nanoliposome powder for application as a natural additive in cake24
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