Food Science and Technology International

Papers
(The H4-Index of Food Science and Technology International is 14. 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 2020-03-01 to 2024-03-01.)
ArticleCitations
Non-thermal plasma: An advanced technology for food industry33
Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects24
Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C22
Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life20
A review of the interaction between anthocyanins and proteins20
Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast20
Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes19
Utilization of quinoa flour (Chenopodium quinoaWilld.) in gluten-free pasta formulation: Effects on nutritional and sensory properties19
Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film18
LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage18
The effect of low-temperature thermal processing on the quality of chicken breast fillets17
Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis15
Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)14
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer14
Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies14
Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks14
Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation14
Effects of cold plasma treatment on cherry quality during storage14
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