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 |
Ozcan T, Bayizit AA, YILMAZ-ERSAN L, AYDINOL P. Effects of high-pressure technology on the functional properties of milk and fermented milk products. Journal of Life Sciences. 2017 Mar 1;11(3):125-32.
Ghalavand R, Nikmaram N, Kamani MH. The effects of high pressure process on food microorganisms. Int. J. Farming Allied Sci. 2015;4(6):505-9.
Effect of Transglutaminase Enzyme, Chitosan and Rosemary Extract on Some Quality Characteristics of Ready to Eat Fish Fingers Made from Catfish (Clarias gariepinus) during Frozen Storage
Chitosan: A Natural Polymer for Health
Fernandes L, Casal S, Pereira JA, Ramalhosa E, Saraiva JA. Effect of high hydrostatic pressure (HHP) treatment on edible flowers’ properties. Food and Bioprocess Technology. 2017 May 1;10(5):799-807.
Kie?czy?ski P, Szalewski M, Balcerzak A, Wieja K, Rostocki AJ, Siegoczy?ski RM. Ultrasonic evaluation of thermodynamic parameters of liquids under high pressure. IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control. 2015 Jun 11;62(6):1122-31.
Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles
Osae R, Essilfie G, Alolga RN, Akaba S, Song X, Owusu?Ansah P, Zhou C. Application of non?thermal pretreatment techniques on agricultural products prior to drying: a review. Journal of the Science of Food and Agriculture. 2020 Apr;100(6):2585-99.
Effects of Different Physical States of Chitosan on the Quality of Chilled Minced Snakehead Fish (Channa striata)
Scepankova H, Martins M, Estevinho L, Delgadillo I, Saraiva JA. Enhancement of bioactivity of natural extracts by non-thermal high hydrostatic pressure extraction. Plant foods for human nutrition. 2018 Dec;73(4):253-67.
Woldemariam HW, Emire SA. High pressure processing of foods for microbial and Mycotoxins control: current trends and future prospects. Cogent Food & Agriculture. 2019 Jan 1;5(1):1622184.
PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMI IKAN LELE KERING BEKU [Effect of Defatting, Washing Cycle and Dryoprotectant Type on the Quality of Freeze Dried Catfish Surimi Powder]
Ramaroson M, Guillou S, Rossero A, Rezé S, Anthoine V, Moriceau N, Martin JL, Duranton F, Zagorec M. Selection procedure of bioprotective cultures for their combined use with high pressure processing to control spore-forming bacteria in cooked ham. International journal of food microbiology. 2018 Jul 2;276:28-38.
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland
Washings and cryoprotectants for the production of Tilapia Surimi
Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin: A review
Kie?czy?ski P, Szalewski M, Balcerzak A, Wieja K, Malanowski A, Ko?ciesza R, Tarakowski R, Rostocki AJ, Siegoczy?ski RM. Determination of physicochemical properties of diacylglycerol oil at high pressure by means of ultrasonic methods. Ultrasonics. 2014 Dec 1;54(8):2134-40.
Textural and physicochemical properties of surimi gels prepared with potassium and calcium chloride as substitutes for sodium chloride
Preparation of oxidized agar and characterization of its properties
Rostocki AJ, Tarakowski R, Kie?czy?ski P, Szalewski M, Balcerzak A, Ptasznik S. The ultrasonic investigation of phase transition in olive oil up to 0.7 GPa. Journal of the American Oil Chemists' Society. 2013 Jun 1;90(6):813-8.