Food Technology and Biotechnology

Papers
(The H4-Index of Food Technology and Biotechnology is 12. 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
Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp38
Association of Vitamins D, B9 and B12 with Obesity-Related Diseases and Oral Microbiota Composition in Obese Women in Croatia33
Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish32
Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers25
Snacks Fortified with Protein Concentrate from Spotted Goatfish (Pseudupeneus maculatus) and Passion Fruit (Passiflora edulis) Shell Flour19
Identification of Flavonoids, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.17
Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking16
Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes16
Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties14
Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing14
Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Pomegranate (Punica granatum L.)14
Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrup13
Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch12
Quality Factors of Commercial Snail Fillets as Affected by Species12
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