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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 59, which means every article in Journal of Food Processing & Technology has got 59 average citations.
Following are the list of articles that have cited the articles published in Journal of Food Processing & Technology.
| 2024 | 2023 | 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Total published articles |
51 | 112 | 62 | 51 | 81 | 47 | 60 | 64 | 110 | 122 | 109 | 103 | 74 | 32 | 3 |
Research, Review articles and Editorials |
36 | 18 | 8 | 49 | 35 | 46 | 59 | 61 | 101 | 119 | 107 | 96 | 72 | 32 | 3 |
Research communications, Review communications, Editorial communications, Case reports and Commentary |
6 | 94 | 54 | 2 | 46 | 1 | 1 | 3 | 9 | 3 | 2 | 7 | 2 | 0 | 0 |
Conference proceedings |
22 | 29 | 9 | 33 | 0 | 42 | 373 | 300 | 466 | 529 | 132 | 117 | 335 | 0 | 0 |
Citations received as per Google Scholar, other indexing platforms and portals |
1550 | 2024 | 2254 | 2180 | 2024 | 1802 | 1633 | 1265 | 1066 | 679 | 387 | 190 | 94 | 0 | 0 |
| Journal total citations count | 9754 |
| Journal impact factor | 1.64 |
| Journal 5 years impact factor | 2.54 |
| Journal cite score | 30.43 |
| Journal h-index | 59 |
Important citations
Casati CB, Baeza R, Sánchez V. Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry. Journal of Berry Research. 2019 Jan 1;9(3):431-47.
MohdMaidin N, Oruna-Concha MJ, Jauregi P. Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace. Food chemistry. 2019 Jan 15;271:224-31.
Salman M, Suraiya S, Das P, Islam MA, Haq M. Variation in the Proximate Composition, Amino Acids Content and Fatty Acids of Thai Pangus (Pangasianodonhypophthalmus) Fish Depending on Size. Asian Food Science Journal. 2021 May 18:35-49.
Hayet C, Hakima S, Hamza E. CPQ Nutrition (2018) 1: 6 Hall Archive.
Hussain MI, Muscolo A, Farooq M, Ahmad W. Sustainable use and management of non-conventional water resources for rehabilitation of marginal lands in arid and semiarid environments. Agricultural water management. 2019 Jul 20;221:462-76.
Kamau AW. Household resource mobilisation capacity and pre-school childhood malnutrition: A case study of kaloleni division, kilifi district (Doctoral dissertation).
Sharp DS. Strategies for the transfer of appropriate technology to developing countries: the implementation and development of environmental health programs in Tunisia (Doctoral dissertation, The University of Texas School of Public Health).
Sharp DS. Strategies for the transfer of appropriate technology to developing countries: the implementation and development of environmental health programs in Tunisia (Doctoral dissertation, The University of Texas School of Public Health).
Kumar L, Ramakanth D, Akhila K, Gaikwad KK. Edible films and coatings for food packaging applications: a review. Environmental Chemistry Letters. 2021 Oct 19:1-26.
Sobowale SS, Awonorin SO, Shittu TA, Ajisegiri ES, Adebo OA, Olatidoye OP. Modeling of the garification process of fermented cassava mash. Journal of Bioprocessing and Biotechniques. 2017;7:311.
Sobowale SS, Adebiyi JA, Adebo OA. Design, construction, and performance evaluation of a gari roaster. Journal of Food Process Engineering. 2017 Jun;40(3):e12493.
Laya A, Koubala BB, Kouninki H, Nchiwan Nukenine E. Effect of harvest period on the proximate composition and functional and sensory properties of gari produced from local and improved cassava (Manihot esculenta) varieties. International Journal of Food Science. 2018 Apr 5;2018.
Sunmonu MO. Application of Response Surface Methodology (RSM) to osmotic dehydration and drying of green bell pepper.
OBAJEMIHI OI, OLAOYE JO, SANUSI MS, AKPENPUUN TD, ASIPA KM, DIKKO DO. Croatian Journal of Food Science and Technology.
Grzelak-B?aszczyk K, Czarnecki A, Klewicki R. The effect of osmotic dehydration on the polyphenols content in onion. Acta Scientiarum Polonorum Technologia Alimentaria. 2020 Mar 30;19(1).
Alabi KP, Olaniyan AM, Sunmonu MO. Croatian Journal of Food Science and Technology.
Akpenpuun T. RESPONSE SURFACE METHODOLOGY ASSESSMENT OF OSMOTIC PRE-DRYING AND CONVECTIVE DEHYDRATION.
Adamade CA, Olaoye JO. Modelling and optimization of drying rate and quality parameters of foam mat dried mango powder. Global Journal of Engineering and Technology Advances. 2021;8(03):032-7.
Grzelak-B?aszczyk K, Grzegorzewska M, Klewicki R. Retention of flavonols in onions after osmotic dehydration. LWT. 2021 Oct 1;150:112067.
Yeshiwas Y, Tadele E. An Investigation into Major Causes for Postharvest Losses of Horticultural Crops and Their Handling Practice in Debre Markos, North-Western Ethiopia. Advances in Agriculture. 2021 Sep 6;2021.