Food Science and Technology International

Papers
(The H4-Index of Food Science and Technology International is 11. 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
Technological properties, shelf life and consumers’ acceptance of high-fibre cookies prepared with juice processing by-products28
Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice21
Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.)19
Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy18
Assessment of physicochemical parameters, bioactive compounds, biological activities, and nutritional value of the most two commercialized pollen types of date palm (Phoenix dactylifera L.) in 16
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice16
Passion fruit by-products (Passiflora edulis f. flavicarpa) as a potential fat replacer in ice cream16
Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin12
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica12
Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages12
Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum (Spondias mombin L) bagasse12
Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave11
Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools11
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