CyTA-Journal of Food

Papers
(The H4-Index of CyTA-Journal of Food is 12. 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
Physicochemical and rheological properties of crude polysaccharides extracted from Tremella fuciformis with different methods27
Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods21
Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing21
Spent coffee grounds influence on Pleurotus ostreatus production, composition, fatty acid profile, and lignocellulose biodegradation capacity20
Structural and functional characteristics of Japonica rice starches with different amylose contents20
Physicochemical and rheological properties of Tremella fuciformis polysaccharide fractions by ethanol precipitation18
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels17
Recent innovations in processing technologies for improvement of nutritional quality of soymilk15
Microbial diversity and volatile metabolites of kefir prepared by different milk types14
Influence of pH on color variation and stability of cyanidin and cyanidin 3-O-β-glucopyranoside in aqueous solution13
Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS13
Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices13
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization12
Stress adaptation and cross-protection of Lactobacillus plantarum KLDS 1.062812
Physicochemical properties of microwave heated sago (Metroxylon sagu) starch12
Effects of high-intensity ultrasonic bath on the quality of strawberry juice12
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