CyTA-Journal of Food

Papers
(The H4-Index of CyTA-Journal of Food is 10. 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
Physicochemical and rheological properties of crude polysaccharides extracted from Tremella fuciformis with different methods24
Spent coffee grounds influence on Pleurotus ostreatus production, composition, fatty acid profile, and lignocellulose biodegradation capacity18
Structural and functional characteristics of Japonica rice starches with different amylose contents15
Physicochemical and rheological properties of Tremella fuciformis polysaccharide fractions by ethanol precipitation14
Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing14
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels13
Influence of pH on color variation and stability of cyanidin and cyanidin 3-O-β-glucopyranoside in aqueous solution12
Recent innovations in processing technologies for improvement of nutritional quality of soymilk11
Effects of high-intensity ultrasonic bath on the quality of strawberry juice11
Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS11
Extraction, purification, and antioxidant activity of exopolysaccharides produced by Lactobacillus kimchi SR8 from sour meat in vitro and in vivo10
Stress adaptation and cross-protection of Lactobacillus plantarum KLDS 1.062810
Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage10
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization10
Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods10
Soybean hawkmoth (Clanis bilineata tsingtauica) as food ingredients: a review10
Physicochemical properties of microwave heated sago (Metroxylon sagu) starch10
0.030899047851562