Food Science and Biotechnology

Papers
(The H4-Index of Food Science and Biotechnology is 23. 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
Bacillus spores: a review of their properties and inactivation processing technologies61
Clean label starch: production, physicochemical characteristics, and industrial applications60
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible55
Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications43
Molecular typing tools for identifying and characterizing lactic acid bacteria: a review40
Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment39
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods39
The roles of catechins in regulation of systemic inflammation38
Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities36
Biological activity and processing technologies of edible insects: a review33
Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents31
Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from kimchi30
Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP28
Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities27
Natamycin: a natural preservative for food applications—a review27
Recent advances in biotechnological valorization of brewers' spent grain26
A brief history and spectroscopic analysis of soy isoflavones26
Electrochemical impedimetric biosensors for food safety25
Effect of java citronella essential oil addition on the physicochemical properties of Gelidium corneum-chitosan composite films25
Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability24
Physicochemical, nutritional and functional properties of Cucurbita moschata24
Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty24
Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch23
Emergence and spread of antibiotic-resistant foodborne pathogens from farm to table23
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