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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
ODEWOLE MM, Adeyinka-Ajiboye O, Ayodimeji ZO, Adako RO. APPLICATION OF RESPONSE SURFACE METHODOLOGY (RSM) TO THE STUDY OF MASS TRANSFER PARAMETERS OF OSMO-PRETREATED AND DRIED GREEN BELL PEPPER. Food Sci. Technol. 2016;17(2):426-33.
Odewole MM, Ajala EO, Obajemihi OI, Adeyinka-Ajiboye O, Oyeniyi SK. Modeling and optimization of drying rate and quality parameters of dried osmo-pretreated green bell pepper (Capsicum annuum).
Asfaw DM. Analysis of technical efficiency of smallholder tomato producers in Asaita district, Afar National Regional State, Ethiopia. PloS one. 2021 Sep 23;16(9):e0257366.
Odewole MM, Sunmonu MO, Adeyinka-Ajiboye O, Oluwafunmilayo Adako R, Oyeniyi SK. Application of response surface methodology (RSM) to osmotic dehydration and drying of green bell peppers. Croatian journal of food science and technology. 2017 Jun 7;9(1):66-73.
Obajemihi OI, OLAOYE JO, SANUSI MS, AKPENPUUN TD, SALAWU KM, ASIPA AA, DIKKO DO. Response surface methodology assessment of osmotic pre-drying and convective dehydration processes on the anti-oxidant property of Hausa variety of tomato. Croatian journal of food science and technology. 2019 Nov 29;11(2):187-94.
Islam M, Wahid KA, Dinh AV, Bhowmik P. Model of dehydration and assessment of moisture content on onion using EIS. Journal of food science and technology. 2019 Jun;56(6):2814-24.
Rai A, Kumari K, Vashistha P. Umbrella review on chilling injuries: Post-harvest issue, cause, and treatment in tomato. Scientia Horticulturae. 2022 Feb 5;293:110710.
Aboge DO, Orinda MA, SO K, Aboge DO. ACCEPTABILITY OF COMPLEMENTARY PORRIDGE ENRICHED WITH CRICKETS (Acheta domesticus) AMONG WOMEN OF REPRODUCTIVE AGE IN ALEGO-USONGA SUB-COUNTY, KENYA. African Journal of Food, Agriculture, Nutrition and Development. 2021 Jun 1;21(5):18066-83.
Akande T, Onyezili FN, Ikwebe J. Biochemical characterisation of soybean germplasms with respect to bioavailable iron and zinc, vitamin A and crude protein. African Journal of Biochemistry Research. 2018 May 31;12(4):40-4.
Akhtar A, Rizvi Z, Irfan M, Maqbool A, Bashir A, Malik KA. Biochemical and morphological risk assessment of transgenic wheat with enhanced iron and zinc bioaccessibility. Journal of Cereal Science. 2020 Jan 1;91:102881.
Ronoh AK, Were GM, Wakhu-Wamunga F, Wamunga JB. Food consumption patterns among pre-school children 3-5 years old in Mateka, Western Kenya. Food and Nutrition Sciences. 2017 Aug 14;8(08):801.
Ronoh AK, Were GM, Wakhu-Wamunga F, Wamunga JB. Effect of soybean fortified porridges on the nutritional status of pre-school children 3–5 years old from Western Kenya. Journal of Food and Nutrition Sciences. 2017 Jul 12;5(4):155-61.
Akomo P, Bahwere P, Murakami H, Banda C, Maganga E, Kathumba S, Sadler K, Collins S. Soya, maize and sorghum ready-to-use therapeutic foods are more effective in correcting anaemia and iron deficiency than the standard ready-to-use therapeutic food: randomized controlled trial. BMC public health. 2019 Dec;19(1):1-5.
Robins A, Radha K. Development of low-fat ice cream from goat milk incorporating whey protein concentrate. Indian Journal of Small Ruminants (The). 2019;25(2):222-5.
Osmak¹ T, Mleko S, Bass¹ O, Mykhalevych¹ A, Kuzmyk U. Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production. Ukrainian Food Journal. 2021 Apr 1;10(2).
Ketomäki M, Nallamilli T, Schreiber C, Vilgis TA. Emulsions: Emulsified Systems in Food. InHandbook of Molecular Gastronomy 2021 Jun 8 (pp. 227-239). CRC Press.
Gokhale AJ, Patel AM, Mallik Jarita M, Modha HM, Patel HG. Development of technology for manufacture of low fat protein enriched functional Basundi. Journal of Pharmacognosy and Phytochemistry. 2018;7(4):2270-6.
Raghavendra S, Veena N, Nath BS, Amaladhas PH. Utilization of concentrated paneer whey in the preparation of dahi. Indian J Dairy Sci. 2017 Jan 1;70(6):720-5.
Musina O, Rashidinejad A, Putnik P, Barba FJ, Abbaspourrad A, Greiner R, Roohinejad S. The use of whey protein extract for manufacture of a whipped frozen dairy dessert. Mljekarstvo/Dairy. 2018 Oct 1;68(4).
Heikkinen T. SUOMALAISTEN 3-6-VUOTIAIDEN LASTEN ALTISTUMINEN GLYSIDOLILLE.