International Journal of Dairy Technology

Papers
(The H4-Index of International Journal of Dairy Technology is 17. 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
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective66
Recent advances in whey processing and valorisation: Technological and environmental perspectives49
Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties32
Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes29
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage28
Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese27
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt27
Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses27
Comparison of commercial and traditional kefir microbiota using metagenomic analysis25
Cold plasma an emerging nonthermal technology for milk and milk products: A review25
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation25
Characterisation of probiotic properties of yeast strains isolated from kefir samples24
Microbial community dynamics of fermented kefir beverages changes over time22
The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt20
Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt18
The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method17
Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt17
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