Indexed In
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- Access to Global Online Research in Agriculture (AGORA)
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Publons
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
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
Anchundia MÁ, Cedillo CJ, Hernández LC. Efecto del tratamiento de cocción sobre las propiedades funcionales y morfometría granular de harina de camote (ipomoea batatas). Tierra Infinita. 2020 Dec 28;6(1):5-23..
Ayo JA, Agen E. Quality Evaluation of Sweet Potato-Acha Flour Blend Biscuits. Asian Food Science Journal. 2020 Jul 7:24-32.
Ayo JA, Agen E. Quality Evaluation of Sweet Potato-Acha Flour Blend Biscuits. Asian Food Science Journal. 2020 Jul 7:24-32.
Ayo JA, Agen E. Quality Evaluation of Sweet Potato-Acha Flour Blend Biscuits. Asian Food Science Journal. 2020 Jul 7:24-32.
Agbemafle R. Research Article Effect of Different Storage Methods on the Proximate Composition and Functional Properties of Cream-Skinned Sweet Potato (Ipomea batatas Lam).
Kumari M, Dubey RP. Preparation of low cost value added Indian desserts.
Julianti E, Lubis Z, Limanto S. Utilization of purple sweet potato flour, starch, and fibre in biscuits making. InIOP Conference Series: Earth and Environmental Science 2020 Feb 1 (Vol. 443, No. 1, p. 012047). IOP Publishing.
François LM, Mosisi M, Alexandre PL. Production of Beta-carotene rich Biscuits from Composite Wheat-Orange-Fleshed Sweet Potato Flour, Palm Oil and Eggs. Food Sci Nutr Res. 2021;4(1):1-8.
Seelam BS, David J, Singh N, Morya S. Sensory Properties and Microbial Characteristics of Cookies Prepared from Refined Wheat Flour Supplemented with Sweet Potato Flour and Whey Protein Concentrate. International Journal of Biochemistry Research & Review. 2017 Jul 7:1-7.
WHEAT SO. USING OF TARO (COLOCASIA ESCULENT) FLOUR AS A PARTIAL SUBSTITUTE OF WHEAT FLOUR IN BISCUIT MAKING. Environ. Sci. 2019;14(1):235-46.
Kumar KS, Vikram S, Vigneswaran SJ, Sudhanhari CT. Manufacturing methods of healthy and edible cups-An integrative review. InIOP Conference Series: Materials Science and Engineering 2021 Feb 1 (Vol. 1055, No. 1, p. 012017). IOP Publishing.
Desai NM, Mallik B, Sakhare SD, Murthy PS. Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties. LWT. 2020 Dec 1;134:109924.
Kukade DS, Talib MI, Parate VR, Shrirame V. Development of Lemongrass Flavored High Nutrient Cookies by Fortification of Flaxseed and Poppy Seed Flour.
Nor MM, Loh S, Liew JY, Rahman MM, Hamid MA, Maslan H, Rosdi MM, Hamzah SZ. Comparative studies of physicochemical properties of sweet potato (Ipomoea batatas) cookies from different variations of sweet potato. InIOP Conference Series: Earth and Environmental Science 2021 May 1 (Vol. 756, No. 1, p. 012070). IOP Publishing.
Jayawardana SA, Samarasekera JK, Hettiarachchi GH, Gooneratne J. Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits. Food Science and Technology International. 2021 May 31:10820132211020839.
Shipra S. Sensory Acceptability, Nutritional Composition and Cost of Multigrain Sweet Biscuits.
Dharsenda TL, Dabhi MN. Use of peanut milk residue in the preparation of cookies. International Journal of Processing and Post Harvest Technology. 2016;7(1):21-8.
Korese JK, Chikpah SK, Hensel O, Pawelzik E, Sturm B. Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies. European Food Research and Technology. 2021 Apr;247(4):889-905.
GaiNwad YA, Jadhao VG. Studies on Preparation of Low Calorie CooNies Using Maltodextrin as a Fat Replacer. Int J Innovation Engg Technol. 2016;6:703-08.
Ali JB, Abol-Ela MF. Effect of gluten-free flour on physical properties and quality characteristics of biscuits. Research Journal of Applied Biotechnology. 2019 Jun 1;5(1):1-4.