Food and Bioprocess Technology

Papers
(The H4-Index of Food and Bioprocess Technology is 30. 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 2020-11-01 to 2024-11-01.)
ArticleCitations
An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review83
Electrospun Antibacterial and Antioxidant Zein/Polylactic Acid/Hydroxypropyl Methylcellulose Nanofibers as an Active Food Packaging System79
Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry71
Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review54
Improving Sustainability of Palm Oil Production by Increasing Oil Extraction Rate: a Review52
Antimicrobial Activity of Thymol and Thymol-Nanoemulsion Against Three Food-Borne Pathogens Inoculated in a Sausage Model51
Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion50
Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization49
Electrochemical Biosensors for Foodborne Pathogens Detection Based on Carbon Nanomaterials: Recent Advances and Challenges48
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement47
Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review46
Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil45
Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste43
Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates42
Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability42
Investigating the Impact of Ultrasound Pretreatment on the Physicochemical, Structural, and Antioxidant Properties of Lupin Protein Hydrolysates39
Effect of Cinnamon Essential Oil-Loaded Nanostructured Lipid Carriers (NLC) Against Penicillium Citrinum and Penicillium Expansum Involved in Tangerine Decay38
Dihydromyricetin-Loaded Pickering Emulsions Stabilized by Dialdehyde Cellulose Nanocrystals for Preparation of Antioxidant Gelatin–Based Edible Films37
Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food Packaging37
Anethum graveolens Essential Oil Encapsulation in Chitosan Nanomatrix: Investigations on In Vitro Release Behavior, Organoleptic Attributes, and Efficacy as Potential Delivery Vehicles Against Biodete36
Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties34
Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production33
Smart Film Based on Polylactic Acid, Modified with Polyaniline/ZnO/CuO: Investigation of Physicochemical Properties and Its Use of Intelligent Packaging of Orange Juice32
Essential Oil Nanoemulsion Edible Coating in Food Industry: a Review31
Basil Essential Oil: Methods of Extraction, Chemical Composition, Biological Activities, and Food Applications31
The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review31
Antioxidant Film Based on Chitosan and Tulsi Essential Oil for Food Packaging31
Development of Antimicrobial Active Food Packaging Film Based on Gelatin/Dialdehyde Quince Seed Gum Incorporated with Apple Peel Polyphenols30
Development of a Novel Antimicrobial Electrospun Nanofiber Based on Polylactic Acid/Hydroxypropyl Methylcellulose Containing Pomegranate Peel Extract for Active Food Packaging30
Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods30
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