Food Science and Biotechnology

Papers
(The H4-Index of Food Science and Biotechnology is 23. 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 2021-08-01 to 2025-08-01.)
ArticleCitations
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats88
Variation of boscalid residues in Welsh onion during cooking processes83
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet78
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications77
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil57
Determination of methanol and fusel oils in various types of wines distributed in Korea54
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus49
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats42
Untargeted metabolite profiling of serum in rats exposed to pyrraline40
Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different conc38
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs36
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp36
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores36
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation31
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview28
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation27
Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins26
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus26
Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice25
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway24
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study24
Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion23
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation23
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