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 2021-09-01 to 2025-09-01.)
ArticleCitations
Protein nutritional supplement with bacuri almonds (Attalea phalerata Mart. Ex Spreng) for vegetarian sports: development, characterization, and shelf life54
The role of camel milk as a protective factor on rats infected with indomethacin-induced gastric ulcer53
Antioxidant activity on protein hydrolysate peptide of mudskipper fish (Periophthalmodon schlosseri) using alcalase enzyme34
Inhibitory effect of coatings with different polymeric bases on germination and in vitro growth of anthracnose fungus33
Effect of increasing vinasse doses, in association with different harvest times, on sweet sorghum production32
High frequency of fraud in honey without sanitary inspection illegally sold in São Paulo State27
Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions26
β-Carotene and Lycopene Degradation Kinetics of Tarhana Dough During Convective Air Drying and Traditional Drying Methods25
Evolution of the technological, sensory, and nutritional quality of gluten-free cookies: a critical review24
The structures and catalytic behaviors of two new complexes based on bifunctional tetrazole-carboxylate connector23
Synthesis of neryl acetate by free lipase-catalyzed transesterification in organic solvents and its kinetics22
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity22
The potential antidiabetic properties of Liang (Gnetum gnemon var.tenerum) leaves22
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS22
Clinical value of thalidomide on kk-rat model through TNF-a mediated inflammation approach21
Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk21
Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes21
Phenolic content, antioxidant and antifungal activity of jackfruit extracts (Artocarpus heterophyllus Lam.).21
Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes21
Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)21
Effects of Viscum coloratum (Kom.) Nakai f. Lutescens Kitag polysaccharide on fertility, longevity and antioxidant capacity of Drosophila melanogaster21
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