Food Science and Technology

Papers
(The H4-Index of Food Science and Technology is 19. 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 2021-04-01 to 2025-04-01.)
ArticleCitations
Chemical composition of refrigerated milk from the mesoregions of the Brazilian savanna50
Physicochemical, microbiological, and sensory evaluation of kefir produced from goat milk containing Lacticaseibacillus casei AP and/or oat milk during storage42
Product of sugar-free banana similar to jam: development and characterization, sensory, physicochemical, and microbiological40
High frequency of fraud in honey without sanitary inspection illegally sold in São Paulo State34
Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds (Annona crassiflora mart.)29
Inhibitory effect of coatings with different polymeric bases on germination and in vitro growth of anthracnose fungus28
Innovation for the production of healthier edible ice creams: process development, physicochemical and sensory analysis of ice cream with addition of green banana biomass26
Formulation and quality characteristics of macaroni substituted with chickpea and banana flour25
Nutritional quality of chicken nuggets and Tuscan-type sausage submitted to frying in different lipid sources24
Mixtures development, physicochemical characterization, and consumer acceptance for high-protein vegan burgers based on pre-gelatinized grains flours without gluten23
Effect of different spectral processing methods on the quantitative model of Astragalus polysaccharides detected by NIR spectroscopy22
Effects of continuous and repeated dry heat treatment on the technological properties of green banana (Musa paradisiaca) starch22
Phenolic content and lipid quality of nuts of baru fruits submitted to pest management and stored at different temperatures21
Antioxidant characterization of fruits of the Family Cactaceae: Hylocereus undatus, Selenicereus megalanthus, and Hylocereus polyrhizus20
Effect of increasing vinasse doses, in association with different harvest times, on sweet sorghum production20
Bovine colostrum in human health promotion: determinants and moderators of purchase intention and consumption in Brazil20
Box–Behnken design to determine optimal fermentation conditions for apple-fortified mulberry wine using Saccharomyces bayanus20
Chemical composition, bioactive compounds, antioxidant activity, and inhibitor alpha-glucosidase enzyme of Sargassum sp.20
Physicochemical properties, sensory characteristics, and volatile compounds of Indonesian traditional drink (Sarabba)20
Acerola (Malpighia emarginata) pulp: characterization and stability of anthocyanins under different conditions19
Antioxidant activity on protein hydrolysate peptide of mudskipper fish (Periophthalmodon schlosseri) using alcalase enzyme19
Effects of variable temperature drying on total flavonoids, amino acids, and antioxidative characteristics along with textural properties of germinated brown rice19
Analysis of storage quality of crayfish (Procambarus clarkii) meat based on sous-vide cooking19
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