International Journal of Food Properties

Papers
(The H4-Index of International Journal of Food Properties 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 2021-05-01 to 2025-05-01.)
ArticleCitations
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions122
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome87
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods79
Fungal analysis and mineral composition of sorghum bicolor63
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork61
Quality attributes of paddy rice as affected by frozen storage50
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating48
Dietary phytochemicals beneficial to obesity and cancer management: a review44
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese44
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques44
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics43
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products42
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food38
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose37
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation35
Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion30
Quality attributes of different marinated oven-grilled pork neck meat30
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study29
Nutritional profiling and sensory attributes of sesame seed-enriched bars29
Effect of loading speed on tensile texture of apple peels28
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)28
Food applications of sorghum derived kafirins potentially valuable in celiac disease27
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull26
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries25
Bio-based smart materials for fish product packaging: a review25
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking25
Potential of high-pressure homogenization (HPH) in the development of functional foods25
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