International Journal of Food Properties

Papers
(The TQCC of International Journal of Food Properties is 8. 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
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating111
Effect of hydrocolloids on the rheological properties and stability of kimchi seasoning84
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome75
Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework61
Prevalence and determinants of folic acid uptake among women of childbearing age in the Ho municipality of the volta region of Ghana58
Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation45
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review43
Mechanism of bluish pigment formation in lotus rhizome starch with ferrous sulfate and its application in rapid detection of adulteration42
Pasting, cooking, and digestible properties of Japonica rice with different amylose contents42
Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters40
Quality attributes of paddy rice as affected by frozen storage39
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork36
Vitamin B complex, amino acid profile and bioactive properties of newly developed rye variants36
A review on various extraction and detection methods of bio-functional components from microgreens: food applications and health properties34
Exploring biochemical profile, antioxidant activity and structural properties of Bulgur prepared from traditional and autoclave methods32
Intelligent electronic tongue system for the classification of genuine and false honeys29
Gel properties of rice varieties in relation to bread baking potential28
Quality evaluation of Eucommiae Folium extracts and discovery of efficacy-associated quality markers based on spectrum-effect relationship28
Dietary phytochemicals beneficial to obesity and cancer management: a review27
Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese27
A review on extraction technique and immune-boosting properties of Moringa oleifera Lam26
Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria25
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques24
Nutritional and bioactive profile of different parts of Carica papaya L. in relation to thrombocytopenia23
Physicochemical and functional properties of wheat-rain tree ( Samanea saman) pod composite flours23
Fungal analysis and mineral composition of sorghum bicolor22
Inner cyclic cooling aeration on stored maize in large commercial warehouses in Northeast China22
Inhibition of acrylamide in gluten-free quinoa biscuits by supplementation with microbial dextran21
Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk ( Phaseolus vulgaris L .)21
Dropping impact experiment of crisp pears and contact pressure analysis21
Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh21
Anti-bladder cancer and COVID-19 potentials of pachymic acid: clinical features and therapeutic targets20
Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment19
Characteristics of nanocomposite film based on elephant foot-yam starch ( Amorphophallus paeoniifolius ) with different nanocrystalline cellulose concentration19
Sodium nitrite (NaNO 2 ) regulating myoglobin-mediated lipid oxidation in washed bovine mince18
Comparative metabolic profiling of root, leaf, fruit, and stem tissues of Panax notoginseng18
Enhanced functionality of fermented whey protein using water kefir18
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods18
Dynamics of anthocyanin profiles of the fruits of four blueberry ( Vaccinium sp.) cultivars during different growth stages18
Quercetin supplementation and muscular atrophy in animal models: A systematic review and meta-analysis18
Bioactive constituents and health promoting compounds of few wild edible fruits of North-East India17
Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis17
Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR)17
Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation17
Comparative investigation of various protein or protein-based powders addition on texture properties of egg white and yolk gels16
Synergistic food flavoring with red jujube extracts and caramel through the Maillard reaction16
Storage stability of dried tomato slices during storage as affected by salt and lemon pretreatments16
Utilization of roasted barley ( Hordeum vulgare ) and oat ( Avena sativa ) for the development of functional yogurt with special reference16
Novel Adlay Bran peptides-based Zinc Supplement: optimization of the preparation procedure, structural identification, stability, and Zinc transport ability in vitro16
Unveiling the therapeutic potential of Haloxylon articulatum extract: a comprehensive study on its phytochemical composition, antioxidant, antifungal, and antibacterial 16
Phytochemical analysis, antioxidant, antimicrobial, and toxicity studies of Schima wallichii growing in Nepal16
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions16
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics15
Study on the non-enzymatic electrochemical glucose quantitative detection method in Na 2 S 2 O 3 15
Statement of Retraction: Functional Behavior of DHA and EPA in the Formation of Babies Brain at Different Stages of Age, and Protect from Different Brain-Related Diseases15
Physicochemical and pasting properties of flour and starch from two new cassava accessions15
Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum15
RETRACTED ARTICLE: Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases15
Potential protein phycocyanin: an overview on its properties, extraction, and utilization15
Plant-derived functional components: prevent from various disorders by regulating the endocrine glands14
Nutraceutical properties and secondary metabolites of quinoa ( Chenopodium quinoa Willd.): a review14
Phytochemical profile and pro-healthy properties of Terminalia chebula : A comprehensive review14
Enhancing milled rice qualitative classification with machine learning techniques using morphological features of binary images14
Development of normal phase HPLC based method for the determination of retinyl palmitate in fortified edible oils14
Quality evaluation of ozone-processed Kinnow ( Citrus reticulata Blanco) juice at ambient temperature14
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products14
Potential of ascorbic acid in human health against different diseases: an updated narrative review14
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food14
Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages14
A review on selected pharmacological activities of Curcuma longa L.13
Quality of Cuttlefish as Affected by Different Thawing Methods13
Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin13
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose13
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review13
Millets: sustainable treasure house of bioactive components13
Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses13
Silymarin: a review on paving the way towards promising pharmacological agent13
Phytochemical analysis of Withania somnifera leaf extracts by GC-MS and evaluating antioxidants and antibacterial activities13
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese13
Physicochemical and phytochemical characterization of opuntia dillenii : A promising source of bioactive compounds12
Toxicity and therapeutic applications of citrus essential oils (CEOs): a review12
Inhibitory effect of Sparassis latifolia polysaccharides on cariogenic bacteria as studied in-vitro simulated oral processing12
Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel12
Recent updates and perspectives of fermented healthy super food sauerkraut: a review12
Bioactive sialylated-mucin (SiaMuc) glycopeptide produced from enzymatic hydrolysis of edible swiftlet’s nest (ESN): degree of hydrolysis, nutritional bioavailability, and physicochemical characterist12
RETRACTED ARTICLE: Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle12
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review12
Comparative analysis of Nigella sativa L. oil extraction processes: impacts on chemical composition, antioxidant and antimicrobial properties12
Comprehensive profiling of antioxidants in Zanthoxylum bungeanum leaves using two-dimensional liquid chromatography and regional comparisons12
Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese12
Anticancer perspectives of genistein: a comprehensive review12
Small molecules putative structure elucidation in endemic Colombian fruits: CFM-ID approach11
Nutritional and functional properties of kefir: review11
Bio-based smart materials for fish product packaging: a review11
Integrated assessment of phytochemicals, Antilipase, hemoglobin antiglycation, antihyperglycemic, antifungal and antibacterial properties of vetiveria zizanioides (L.) N11
Influence of genotype and processing on bioactive compounds of Ethiopian specialty Arabica coffee11
Hot-air full drying driven metabolome changes in white tea ( Camellia sinensis L.)11
Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree11
Corn harvesting time based on growth curve and antioxidant enzyme activity11
Application of FTIR spectroscopy and chemometrics for correlation of antioxidant activities, phenolics and flavonoid contents of Indonesian Curcuma xanthorrhiza11
Nutritional profiling and sensory attributes of sesame seed-enriched bars11
Pharmaceutical prospects of pomegranate antioxidants in combating microbial infections11
Phytochemical composition analysis, antioxidant, antimitotic, and anti-inflammatory effects of leaf and stem extracts of Pistacia lentiscus L11
Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure10
Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior10
Phytochemical analysis and pharmacological activities of essential oils extracted from Zingiber officinale (Roscoe) used in mediterranean diet: in vitro10
Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa10
Correction10
Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder10
Health benefits, importance, and challenges during production of cultured meat: An overview9
Comparative phytochemical property and antioxidant activity of sixteen Mei ( Prunus mume ) fruit cultivars from six provinces in China9
Phytochemical properties and in-vitro cytotoxicity, genotoxicity and mutagenicity assessment of ethanolic and aqueous extracts of Argyrolobium roseum (Camb.)9
Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan9
Correction9
Oxidation of sesbania gum using an octenyl succinate-esterified composite9
Progress on research and development of goji berry drying: a review9
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking9
Quality attributes of different marinated oven-grilled pork neck meat9
Physicochemical evaluation of okra residue obtained after pectin extraction9
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation9
Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source9
Comparison of the physicochemical and functional properties of flour and protein isolate from moringa ( Moringa oleifera Lam.) leaves9
Recent updates and perspectives of plasma in food processing: a review9
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins9
Assessment of integrated freshness index of different varieties of eggs using the visible and near-infrared spectroscopy9
Production of the exopolysaccharide from Lactiplantibacillus plantarum YT013 under different growth conditions: optimum parameters and mathematical analysis9
Impact of 1-Methylcyclopropene combined with chitosan on postharvest quality of tropical banana ‘Lady Finger’8
Comparative analysis of preventive role of different probiotics and prebiotics against the markers of liver damage, oxidative stress markers and inflammatory markers in the non-alcoholic fatty liver d8
Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs8
A joint experimental and theoretical investigation of the binding mechanism between zein and folic acid in an ethanol–water solution8
Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review8
Influence of different polysaccharides and wobbling processing on the quality of steamed noodles with wheat starch ( Niangpi )8
Potential of high-pressure homogenization (HPH) in the development of functional foods8
Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion8
Recent advances in protein-based nanoparticles and their applications in the delivery of bioactive compounds8
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel8
Physical, morphological, and mechanical properties of raw and steamed cashew nuts ( Anacardium occidentale L .)8
Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage8
Phytochemical profile and pro-healthy properties of berries8
Physicochemical properties and antioxidant activities of jujubes ( Ziziphus jujuba Mill.): effect of blackening process on different cultivars8
Yam pectin and textural characteristics: a preliminary study8
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms8
Food applications of sorghum derived kafirins potentially valuable in celiac disease8
Growth of Cordyceps militaris cultivation and its bioactive component accumulation as affected by various single-wavelength light-emitting diodes (LED) light sources8
Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing8
Perception, knowledge, and insights on the Brazilian consumers about nut beverages8
Exploring Untargeted metabolomics for halal authentication of Triceps brachii, Longissimus Dorsi , and Biceps femoris of meat muscles8
Effect of hardness on the mechanical properties of kiwifruit peel and flesh8
Nutritional composition of Cassava ( Manihot esculenta ) and its application to elder-friendly food based on enzyme treatment8
Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product8
Role of bioactive components of ginger in management of osteoarthritis: a review8
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