Food Science and Biotechnology

Papers
(The H4-Index of Food Science and Biotechnology is 24. 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 2021-09-01 to 2025-09-01.)
ArticleCitations
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats92
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet84
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications81
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil78
Determination of methanol and fusel oils in various types of wines distributed in Korea58
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats49
Untargeted metabolite profiling of serum in rats exposed to pyrraline48
Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different conc44
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores42
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs40
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp40
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation31
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation29
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview29
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus28
Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice27
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study27
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway26
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment25
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation25
Development of a rapid detection method for genetically modified rice using the ultra-fast PCR system25
Tricin-enriched Zizania latifolia ameliorates non-alcoholic fatty liver disease through AMPK-dependent pathways25
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCR25
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus24
Variation of boscalid residues in Welsh onion during cooking processes24
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