Food Science and Biotechnology

Papers
(The H4-Index of Food Science and Biotechnology is 21. 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
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats75
Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice74
Variation of boscalid residues in Welsh onion during cooking processes72
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet67
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications48
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil45
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation44
Determination of methanol and fusel oils in various types of wines distributed in Korea41
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway32
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus32
Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis32
Untargeted metabolite profiling of serum in rats exposed to pyrraline31
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats31
Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different conc29
Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts28
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores27
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp26
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs26
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment23
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation23
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation23
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study21
Development of a rapid detection method for genetically modified rice using the ultra-fast PCR system21
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