International Journal of Food Engineering

Papers
(The TQCC of International Journal of Food Engineering is 6. 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
The use of beetroot extract and extract powder in sausages as natural food colorant29
Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog25
Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Ba13
Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein13
Hass avocado ripeness classification by mobile devices using digital image processing and ANN methods11
Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves11
Structure and properties of edible packaging film prepared by soy protein isolate-eggshell membrane conjugates loaded with Eugenol10
Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure10
Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri10
Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro10
Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels9
Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules9
Screening and characterisation of β-glucosidase production strains from Rosa roxburghii Tratt9
Onion (Allium cepa L.) peel extracts characterization by conventional and modern methods9
Analysis of caffeine and chlorogenic acids content regarding the preparation method of coffee beverage9
Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water9
A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils8
Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier8
Application of Weissella cibaria X31 or Weissella confusa L2 as a starter in low nitrite dry-fermented sausages8
The effect of alternating ventilation on forced air pre-cooling of cherries8
An improvement in fermentability of acid-hydrolysed hemicellulose from kenaf stem for xylitol production7
Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural7
Retention of total phenolic content and antioxidant activity in the concentration of broccoli extract by progressive freeze concentration7
Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch7
Quantitative detection of soluble solids content, pH, and total phenol in Cabernet Sauvignon grapes based on near infrared spectroscopy7
Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling6
Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt6
Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts6
Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice6
Collision simulation of potato on rod separator6
Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying6
Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation6
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