Food and Bioprocess Technology

Papers
(The H4-Index of Food and Bioprocess Technology is 34. 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 2020-04-01 to 2024-04-01.)
ArticleCitations
Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings126
A Gelatin-Based Film Reinforced by Covalent Interaction with Oxidized Guar Gum Containing Green Tea Extract as an Active Food Packaging System77
Production, Properties, and Applications of α-Terpineol67
Encapsulation of Ginger Essential Oil Using Complex Coacervation Method: Coacervate Formation, Rheological Property, and Physicochemical Characterization66
Electrospun Antibacterial and Antioxidant Zein/Polylactic Acid/Hydroxypropyl Methylcellulose Nanofibers as an Active Food Packaging System66
3D Extrusion Printability of Rice Starch and Optimization of Process Variables65
Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks64
Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets61
An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review59
Prolonging the Shelf Life of Cherry Tomatoes by Pullulan Coating with Ethanol Extract of Propolis During Refrigerated Storage57
Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot56
Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry51
Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice49
Improving Sustainability of Palm Oil Production by Increasing Oil Extraction Rate: a Review47
Nanocellulose for Stabilization of Pickering Emulsions and Delivery of Nutraceuticals and Its Interfacial Adsorption Mechanism46
Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice46
Effect of Light-Emitting Diodes (LEDs) on the Quality of Fruits and Vegetables During Postharvest Period: a Review44
Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion43
Dissipation of Pesticide Residues on Grapes and Strawberries Using Plasma-Activated Water42
Antimicrobial, Aflatoxin B1 Inhibitory and Lipid Oxidation Suppressing Potential of Anethole-Based Chitosan Nanoemulsion as Novel Preservative for Protection of Stored Maize42
Antimicrobial Activity of Thymol and Thymol-Nanoemulsion Against Three Food-Borne Pathogens Inoculated in a Sausage Model42
Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization40
Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability39
Subcritical Water for the Extraction and Hydrolysis of Protein and Other Fractions in Biorefineries from Agro-food Wastes and Algae: a Review39
Electrochemical Biosensors for Foodborne Pathogens Detection Based on Carbon Nanomaterials: Recent Advances and Challenges38
Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil37
Ozone Treatment Induces Changes in Antioxidative Defense System in Blueberry Fruit During Storage37
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement37
Development of a Sword Bean (Canavalia gladiata) Starch Film Containing Goji Berry Extract35
Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review35
Active Whey Protein Edible Films and Coatings Incorporating Lactobacillus buchneri for Penicillium nordicum Control in Cheese34
Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates34
Kombucha Tea By-product as Source of Novel Materials: Formulation and Characterization of Films34
Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review34
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