Food Science and Technology International

Papers
(The H4-Index of Food Science and Technology International is 11. 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
Development and evaluation of functional whey Mango beverage enriched with novel probiotic bacteria isolated from Egyptian human and cow milks17
Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis16
Effective inactivation of hepatitis A virus in the edible Ulva lactuca seaweed using dielectric barrier discharge (DBD)-plasma treatment16
Valorization of persimmon fruit ( Diospyrus kaki ) waste as a source of carotenoids14
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage14
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties13
Use of starter culture on biotransformation processes of Coffea arabica (L.) from Southwestern Antioquia, Colombia13
An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut ( Cocos nucifera var. aurantiaca) water c12
Effect of ultra violet (UV-C) and cold storage on orange juice quality12
Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium si12
Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet ( Setaria italica )11
Allergenic protein behavior, parvalbumin (PA) contained in skipjack tuna ( Katsuwonus pelamis ) during the fish sauce processing stage11
Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach11
Influence of pumpkin ( Cucurbita pepo ) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati11
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