International Journal of Food Properties

Papers
(The H4-Index of International Journal of Food Properties is 18. 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
Antioxidant-rich natural fruit and vegetable products and human health105
A review on selected pharmacological activities of Curcuma longa L.40
E-nose coupled with an artificial neural network to detection of fraud in pure and industrial fruit juices37
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders33
Traditional and innovative approaches for the extraction of bioactive compounds32
Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review31
Antioxidant, phytochemical, and therapeutic properties of medicinal plants: a review31
Recent approaches for utilization of food components as nano-encapsulation: a review29
Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases28
Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides27
Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods25
Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review23
Rice grain quality parameters and determination tools: a review on the current developments and future prospects22
Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review21
Proteinaceous α-amylase inhibitors: purification, detection methods, types and mechanisms20
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review19
Microencapsulation of roselle ( Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of 19
Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process19
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