Journal of Food Processing and Preservation

Papers
(The H4-Index of Journal of Food Processing and Preservation 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 2022-06-01 to 2026-06-01.)
ArticleCitations
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid74
Development of protein‐enriched gram flour steamed cake and characterization of processing parameters44
Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of42
Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation42
Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product41
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processin40
Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil40
Study on Green Extraction Method and the Antioxidant Properties of Xanthones From Mangosteen Pericarp36
Effect of addition of rice flour and yeast on improving 3D printing of fermented dough36
Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms35
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour35
Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds32
Respiratory Characteristics and Fermentation Threshold of Fresh‐Cut Strawberry and Dragon Fruit Under Closed Conditions31
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake30
Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends28
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin28
A Preliminary Study on the Physicochemical and Bioactive Characterization of Anatomical Structures of Raw and Nixtamalized Native Maize Landraces28
Physicochemical Properties and Probiotic Viability of Low‐Calorie Gluten‐Free Cookies Enriched With Encapsulated Lactobacillus acidophilus28
Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation27
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia27
Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage26
Inhibitory effect of natural anti‐browning agents on polyphenol oxidase from pearl brinjal ( Solanum melongena var. serpentinum L.)26
Modeling and Optimization of the Blanching and Freeze‐Drying Process of Cantaloupe Slices ( Cucumis melo L.) Based on Bioactive Components and Antioxidan25
Investigating the Physicochemical Properties of Strawberries and Classification by an E‐Nose During Storage25
Microbial Quality and Safety Assessment of Fresh Lettuce Collected From Marketplaces in Addis Ababa, Ethiopia25
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