Food Technology and Biotechnology

Papers
(The H4-Index of Food Technology and Biotechnology is 10. 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 2022-06-01 to 2026-06-01.)
ArticleCitations
Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers60
Snacks Fortified with Protein Concentrate from Spotted Goatfish (Pseudupeneus maculatus) and Passion Fruit (Passiflora edulis) Shell Flour54
Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish40
Identification of Flavonoids, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.29
Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes25
Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Pomegranate (Punica granatum L.)24
Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties22
Organic Acid Meat Decontamination: Optimizing Application Parameters to Reduce the Microbial Load of Yersinia enterocolitica 4/O:3 on Pork16
Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch12
Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu12
Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes10
Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds10
Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt10
Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage10
Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resultant Cake10
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