Food Technology and Biotechnology

Papers
(The H4-Index of Food Technology and Biotechnology 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
Optimization of Ultrasound-Assisted Microwave Encapsulation of Peanut Oil in Protein-Polysaccharide Complex109
Effect of PLA/Gelatin/PBAT-Based Three-Layer Film with Added Physalis Leaf Extract on Shelf-Life Extension of Fish Meat Powder32
Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Features and Sensory Preference of Soy-Based Burgers28
Effect of Rhodiola rosea Rhizomes and Punica granatum Fruit Peel on the Metabolic Processes and Physiological Activity of Rats Fed with Excessive Fat Diet22
Antioxidant and Cytotoxic Effects and Identification of Ophiocordyceps sinensis Bioactive Proteins Using Shotgun Proteomic Analysis20
Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp19
Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential19
Association of Vitamins D, B9 and B12 with Obesity-Related Diseases and Oral Microbiota Composition in Obese Women in Croatia15
Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods14
Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products14
Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish13
A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese11
Novel Vigna subterranea (L.) Verdc Soluble Dietary Fibre-Starch Nanocomposite: Functional and Antioxidant Characteristics11
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