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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
Umerah NN, Asouzu AI, Okoye JI. Effect of processing on the nutritional composition of Moringa olifera Leaves and Seeds. European Journal of Nutrition & Food Safety. 2019 Dec 6:124-35.
Marina KC, Albarin GG, Cathérine ED. Enhancement of nutritional value and sensory properties of fermented cassava semolina (attiéké) enriched with soy flour. American Journal of Food Science and Technology. 2018;6(4):138-44.
Saka L, Kasapila W, Ng'ong'ola Manani TA, Mlotha V. Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges. Food science & nutrition. 2018 Nov;6(8):2402-13.
Forsido SF, Hordofa AA, Ayelign A, Belachew T, Hensel O. Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia. Heliyon. 2020 Jul 1;6(7):e04606.
Ogodo AC, Ugbogu OC, Onyeagba RA. Variations in the functional properties of soybean flour fermented with lactic acid bacteria (LAB)-consortium. Applied Microbiology: Open Access. 2018;4(1):1-6.
Inyang UE, Umoh HI, Ukwo SP. Effect of Co-fermentation Duration onthe Nutritional Composition and Anti-nutritional Contents of Sorghum-Cowpea Flours and Sensory Properties ofTheir Gruels.
Muratov AR, Firlina GL, Melikuziev SM. MEASURES FOR PROTECTION OF LAKES FROM SOILING AND IMPROVING THE MELIORATIVE CONDITION OF IRRIGATED LAND. ?????. THE ART OF SCIENTIFIC THOUGHT. 2019 Dec 10 (8): 51-6.
Offiah VO, Abu JO, Yusufu MI. Effect of co-fermentation on the chemical composition and sensory properties of maize and soybean complementary flours. International Journal of Innovative Food Science and Technology. 2017 Sep 21;1(1):18-28.
Matej?eková Z, Dujmi? E, Liptáková D, Valík ?. Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1. Food Science and Technology International. 2019 Mar;25(2):141-9.
Mezgebo K, Belachew T, Satheesh N. Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge. Food Science & Nutrition. 2018 Jun;6(4):891-903.
Vinichenko MV, Rybakova MV, Vinogradova MV, Malyshev MA, Maksimov AA. The Effect of Digital Economy and Artificial Intelligence on The Participants of The School Educational Process. Propósitos y Representaciones. 2020 Sep 1;8(SPE2):694.
Paula T, Gheorghe V, Gabriel-Alexandru C, Elena-Madalina S, Mariana-Gabriela M, Vasilica S. ASPECTS REGARDING THE REPRESENTATION OF FARINOGRAPHIC CURVE TO ASSESS WHEAT FLOUR DOUGH BY MATHEMATICAL EQUATIONS. INMATEH-Agricultural Engineering. 2021 May 1;64(2).
Assumpção DD, Capitani CD, Rocha AC, Barros MB, Barros AD. Adolescent gluten intake: population-based study in a brazilian city. Revista Paulista de Pediatria. 2019 Jul 4;37:419-27.
Amieva MI, Solis LF, Rodriguez RE, Barcia CS. Argentine Buckwheat Variety: Proximal Analysis, Mineral Content, Antinutritional Factors and Antioxidant Activity. International Journal of Progressive Sciences and Technologies. 2021 Oct 30;29(1):295-311.
Klepacka J, Najda A, Klimek K. Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals. Foods. 2020 Jun;9(6):832.
Sindhu R, Khatkar BS. Thermal, pasting and micro-structural properties ofstarch and flour of Tartary buckwheat (F. Tataricum). Int. J. Eng. Res. Technol. 2016;5:305-8.
Kraw?cka A, Sobota A, Sykut-Doma?ska E. Physicochemical, sensory, and cooking qualities of pasta enriched with oat ?-glucans, xanthan gum, and vital gluten. Foods. 2020 Oct;9(10):1412.
Roy M, Dutta H, Jaganmohan R, Choudhury M, Kumar N, Kumar A. Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.). Journal of food science and technology. 2019 Jul;56(7):3524-33.
Vinichenko MV, Karaxoni P. Talent management: XXI century - challenges of the time.
Sindhu R, Khatkar BS. Physicochemical and functional properties of starch and flour of tartary buckwheat (F. tataricum) grains. Int J Eng Res Tech. 2016;5(6):315-20.