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Articles published in Journal of Food Processing & Technology have been cited by esteemed scholars and scientists all around the world. Journal of Food Processing & Technology has got h-index 53, which means every article in Journal of Food Processing & Technology has got 53 average citations.
Following are the list of articles that have cited the articles published in Journal of Food Processing & Technology.
| 2022 | 2021 | 2020 | 2019 | 2018 | |
|---|---|---|---|---|---|
Year wise published articles |
62 | 51 | 81 | 47 | 60 |
Year wise citations received |
2095 | 2106 | 1922 | 1701 | 1548 |
| Journal total citations count | 14233 |
| Journal Impact Factor | 1.64 |
| Journal 5 years Impact Factor | 2.54 |
| Journal CiteScore | 30.43 |
| Journal h-index | 53 |
Important citations
Anchundia M, Perez E. Características nutricionales y evaluación sensorial de una bebida elaborada con harina de batata para personas con fenilcetonuria. Agroindustrial Science. 2018;8(1):15-9.
Morais CP, Utpott M, Flores SH, Cesar Tondo E, Thys RC, Barin JS, Costa AB, Tischer B. Nutritional, Antioxidant and Sensory Evaluation of Calcium-high Content Cookies Prepared with Purple Sweet Potato (Ipomoea Batatas L.) And Kale (Brassica Oleracea Var. Acephala) Flours. Journal of Culinary Science & Technology. 2021 Sep 3;19(5):373-89.
Eke-Ejiofor J, Williams L. Evaluation of Defatted soybean flour Inclusion on the properties of Rice based Biscuits. Int J Biotech Food sci. 2016;4:63-71.
Eke-Ejiofor J, Williams L. Evaluation of Defatted soybean flour Inclusion on the properties of Rice based Biscuits. Int J Biotech Food sci. 2016;4:63-71.
Kumar R, Kumar V, Shalini AS, Singh Y, Sharma A. Development and Quality Evaluation of Multigrain Based Biscuit and their Sensory Characteristics During Storage. Journal of Pure and Applied Microbiology. 2017 Mar 1;11(1):427-32.
Anchundia MÁ, Pérez E, Torres F. Composición química, perfil de aminoácidos y contenido de vitaminas de harinas de batata tratadas térmicamente. Revista chilena de nutrición. 2019 Apr;46(2):137-43.
Dereje B, Girma A, Mamo D, Chalchisa T. Functional properties of sweet potato flour and its role in product development: a review. International Journal of Food Properties. 2020 Jan 1;23(1):1639-62.
Yusuf AB, Fuchs R, Nicolaides L. Effect of traditional processing methods on the ??carotene, ascorbic acid and trypsin inhibitor content of orange?fleshed sweet potato for production of amala in Nigeria. Journal of the Science of Food and Agriculture. 2016 May;96(7):2472-7.
Yadav L, Bhatnagar V. Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars. Asian Journal of Dairy and Food Research. 2017 Sep 1;36(3).
Ulfa Z, Julianti E, Nurminah M. Effect of Pre-treatment in the production of purple-fleshed sweet potato flour on cookies quality. InIOP Conference Series: Earth and Environmental Science 2019 May 1 (Vol. 260, No. 1, p. 012095). IOP Publishing.
Pupulawaththa AW, Perera OD, Ranwala A. Development of fiber rich soft dough biscuits fortified with kohila (Lasia spinosa) flour. Journal of Food Processing and Technology. 2014;5(12).
Kaur M, Sandhu KS. Sweet potato flour and starch. Tropical Roots and Tubers: Production, Processing and Technology. 2016 Oct 24:479-506.
Okpala LC, Ofoedu PI. Quality characteristics of cookies produced from sweet potato and wheat flour blend fortified with brewer’s spent grain flour. Current Research in Nutrition and Food Science Journal. 2018 Apr 20;6(1):113-9.
Jemziya MB, Mehentran T. Quality characteristics and sensory evaluation of cookies produced from composite blends of sweet potato (Ipomoea batatas L.) and wheat (Triticum aestivum L.) flour.
Afework A, Abegaz K, Mezgebe AG. Development of pro-vitamin A and energy rich biscuits: Blending of orange-fleshed sweet potato (Ipomea batatas L.) with wheat (Triticum vulgare) flour and altering baking temperature and time. African Journal of Food Science. 2016 Jun 30;10(6):79-86.
Jemziya MB, Mehendran T. Physical quality characters of cookies produced from composite blends of wheat and sweet potato flour.
Agbemafle R, Owusu Sekyere JD, Otchere JK, Acquaye A, Asi J. Effect of different storage methods on the proximate composition and functional properties of cream-skinned sweet potato (Ipomea batatas Lam).
Man S, Pãucean A, Muste S. Preparation and quality evaluation of gluten-free biscuits. Bulletin UASVM Food Science and Technology. 2014;71(1):38-44.
Sulieman AA, Zhu KX, Peng W, Hassan HA, Obadi M, Siddeeg A, Zhou HM. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour. Food chemistry. 2019 Jan 15;271:193-203.
Kolawole FL, Akinwande BA, Ade-Omowaye BI. Physicochemical properties of novel cookies produced from orange-fleshed sweet potato cookies enriched with sclerotium of edible mushroom (Pleurotus tuberregium). Journal of the Saudi Society of Agricultural Sciences. 2020 Feb 1;19(2):174-8.