International Journal of Dairy Technology

Papers
(The H4-Index of International Journal of Dairy Technology is 18. 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
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective55
Bone‐protective effects of Lactobacillus plantarum B719‐fermented milk product41
Milk products fermented byLactobacillusstrains modulate the gut–bone axis in an ovariectomised murine model28
Recent advances in whey processing and valorisation: Technological and environmental perspectives28
Functional role of bioactive peptides with special reference to cheeses26
Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese26
Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes25
Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties24
Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract24
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation24
Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts22
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage22
Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses22
Microbial community dynamics of fermented kefir beverages changes over time21
Reduction of bisphenol A by Lactobacillus acidophilus and Lactobacillus plantarum in yoghurt18
Comparison of commercial and traditional kefir microbiota using metagenomic analysis18
Cold plasma an emerging nonthermal technology for milk and milk products: A review18
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt18
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