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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
Bekele A, Feyissa T, Tesfaye K. Genetic diversity of anchote (Coccinia abyssinica (Lam.) Cogn.) from Ethiopia as revealed by ISSR markers. Genetic Resources and Crop Evolution. 2014 Mar;61(3):707-19.
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Gemede HF, Haki GD, Beyene F, Woldegiorgis AZ, Rakshit SK. Proximate, mineral, and antinutrient compositions of indigenous Okra (Abelmoschus esculentus) pod accessions: implications for mineral bioavailability. Food science & nutrition. 2016 Mar;4(2):223-33.
Akinsola OT, Alamu EO, Otegbayo BO, Menkir A, Maziya-Dixon B. Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype. Frontiers in Nutrition. 2021;8.
Salami KO, Akinoso R, Oyeyinka SA, Kayode RM. PROXIMATE, ANTI-NUTRIENT COMPOSITION AND SENSORY PROPERTIES OF GERMINATED CEREAL GRAIN WITH ADDED SOURING FRUIT EXTRACT.
Taale E, Djery B, Sina H, Kogno E, Karou SD, Traore AS, Baba-Moussa L, Savadogo A, Ameyapoh Y. Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities. InMicrobiology for Food and Health 2019 Dec 11 (pp. 149-194). Apple Academic Press.
Adisa AM, Enujiugha VN. Microbiology and Safety of Ogi Fermentation: A Review. European Journal of Nutrition & Food Safety. 2020 Jun 22:90-100.
Odewole MM, Sunmonu MO, Oluyemisi Opaleke D, Adeyinka-Ajiboye O, Sani RO, Aiyejoritan MT. Effect of fermentation time and mix ratio on some nutritional qualities of the dry mixture of maize and sorghum powder (Ogi). Croatian journal of food science and technology. 2017 Dec 20;9(2):108-13.
Asouzu AI, Umerah NN. Rheology and acceptance of pap (Zea mays) enriched with Jatropha carcus Leaves to improve iron status in children. Asian Journal of Biochemistry, Genetics and Molecular Biology. 2020 Feb 10:22-34.
Ukeyima MT, Acham IO, Awojide CT. Quality evaluation of ogi from acha (Digitaria exilis), soybean (Glycine max) and carrot (Daucus carota L.) composite flour. Asian Journal of Biotechnology and Bioresource Technology. 2019 Aug 9:1-1.
Abioye VF, Olanipekun BF, Olaniyan SA, Oyakale OO. Quality Assessment of Fermented Gruel (ogi) Made from Sorghum (Sorghum bicolour) and Moringa Leaves (Moringa oleifera). Asian Food Science Journal. 2018 Sep 18:1-7.
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Bolaji OT, Adenuga-Ogunji L, Abegunde TA. Optimization of processing conditions of Ogi produced from maize using response surface methodology (RSM). Cogent Food & Agriculture. 2017 Jan 1;3(1):1407279.
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Maduka N, Ire FS. Studies on tigernut-ogi incorporated into basal feed as a potential animal growth enhancer using wistar albino rats as experimental animal. Journal of Advances in Microbiology. 2018 Feb 13:1-5.
Bolaji OT, Adepoju PA, Olalusi AP. Economic implication of industrialization of a popular weaning food ogi production in Nigeria: A review. African Journal of Food Science. 2015 Oct 30;9(10):495-503.