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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 |
57 | 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 |
29 | 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
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Shevade AV, O’Callaghan YC, O’Brien NM, O’Connor TP, Guinee TP. Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties. Foods. 2019 Sep;8(9):388.
Hajj E, Yaacoub R, Al-Arja N, Scandar S, Dib H. Development of a culture-ripened semi-hard Kishk-cheese containing Bourghol or Semolina. Journal of Food Research. 2019;8(1):21-31.
Abd?Rabou HS, Shehata MG, El Sohaimy SA, Awad SA. Functional probiotic quinoa camel milk kishk. Journal of Food Processing and Preservation. 2020 Sep;44(9):e14681.
Shevade AV, O’Callaghan YC, O’Brien NM, O’Connor TP, Guinee TP. The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution. Foods. 2018 Jul;7(7):113.
Sasikumar R, Vivek K, Chakaravarthy S, Deka SC. Effect of post-harvest quality parameters on ultra-sonication treatment of khoonphal (Haematocarpus validus) of Meghalaya, North-East India. Journal of Food Processing and Technology. 2017;8(4):668.
Vivek K, Mishra S, Sasikumar R. Effect of ultra-sonication on postharvest quality parameters and microbial load on Docynia indica. Scientia Horticulturae. 2017 Nov 18;225:163-70.
Ejigbo EA, Farinde EO, Olanipekun OT. Utilization potential of quality protein maize in spiced ogi. African Journal of Microbiology Research. 2019 Nov 30;13(29):689-95.
Adisa AM, Enujiugha VN. Microbiology and Safety of Ogi Fermentation: A Review. European Journal of Nutrition & Food Safety. 2020 Jun 22:90-100.
Obiegbuna JE, Nwankwo JA, Ozue JO, Okolo AC. Evaluation of Yield and Physicochemical Properties of Single Cereal Grain Akamu and Pre-and Post-Processed Multigrain Cereal Akamu Powders. International Journal of Food and Nutrition Research. 2019;3:29.
ADISA AM, ADEPEJU AB, YUSUF AK. Influence of pH and acidity on the fermentation of finger millet spiced ogi. Food and Environment Safety Journal. 2019 Oct 29;18(3).
Akintayo OA, Hashim YO, Adereti AG, Balogun MA, Bolarinwa IF, Abiodun OA, Dauda AO, Solaja AA, Alabi OF. Potentials of rice as a suitable alternative for the production of ogi (a cereal?based starchy fermented gruel). Journal of Food Science. 2020 Aug;85(8):2380-8.
Ojo DO, Enujiugha VN. Comparative evaluation of ungerminated and germinated co-fermented instant ‘Ogi’from blends of maize (Zea mays) and ground bean (Kerstingiella geocarpa). J Nutr Health Food Eng. 2018;8(1):00258.
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