Food Science and Technology

Papers
(The H4-Index of Food Science and Technology is 21. 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 2020-05-01 to 2024-05-01.)
ArticleCitations
In vitro potential activity of some seaweeds as antioxidants and inhibitors of diabetic enzymes58
Castor oil (Ricinus communis): a review on the chemical composition and physicochemical properties49
Study on novel fluorescent carbon nanomaterials in food analysis41
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice34
Consumer awareness of food antioxidants. Synthetic vs. Natural31
Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products30
Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products30
Antibacterial activity of essential oils encapsulated in chitosan nanoparticles29
Processes for alcohol-free beer production: a review28
Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives28
Food safety knowledge, attitudes and practices of street food vendors in Jashore region, Bangladesh27
Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey26
Snack bars enriched with Spirulina for schoolchildren nutrition26
Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetabl25
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)25
Chlorella vulgaris, a microalgae important to be used in Biotechnology: a review25
A review on separation and detection of copper, cadmium, and chromium in food based on cloud point extraction technology23
Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement23
Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars23
Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves22
In vitro anticancer and antioxidant potential of Amaranthus cruentus protein and its hydrolysates22
Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry21
Total phenolic acids and flavonoid contents determination in Yemeni honey of various floral sources: Folin-Ciocalteu and spectrophotometric approach21
Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum Schum.) agroindustrial by-product21
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