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 2020-10-01 to 2024-10-01.)
ArticleCitations
Bacillus spores: a review of their properties and inactivation processing technologies84
Clean label starch: production, physicochemical characteristics, and industrial applications80
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible77
Natamycin: a natural preservative for food applications—a review50
Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment49
Emergence and spread of antibiotic-resistant foodborne pathogens from farm to table47
The roles of catechins in regulation of systemic inflammation47
Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities46
Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents44
Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from kimchi42
Biological activity and processing technologies of edible insects: a review40
Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP35
Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities35
Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty32
Physicochemical, nutritional and functional properties of Cucurbita moschata32
Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability30
Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch30
Recent advances in biotechnological valorization of brewers' spent grain28
Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)25
Slaughterhouse facilities in developing nations: sanitation and hygiene practices, microbial contaminants and sustainable management system25
Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-725
Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review25
Effects of ε-polylysine and rosemary extract on quality attributes and microbial communities in vacuum-packaged large yellow croaker (Pseudosciaena crocea) during ice storage24
Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus23
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