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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
Suthabanditpong W, Takai C, Razavi-Khosroshahi H, Okada Y, El-Salmawy MS, Fuji M. Influence of CaCO3 pore-forming agent on porosity and thermal conductivity of cellulose acetate materials prepared by non-solvent induced phase separation. Advanced Powder Technology. 2019 Jan 1;30(1):207-13.
Kazemi M, Courard L. Modelling thermal and humidity transfers within green roof systems: effect of rubber crumbs and volcanic gravel. Advances in Building Energy Research. 2020 Dec 11:1-26.
Costa JC, Posada?Izquierdo GD, Pérez?Rodríguez F, Garcia?Gimeno RM. Impact of forming and mixing operations on the microbial ecology of foods: focus on pathogenic microorganisms. Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology. 2016 Dec 15:241.
Costa JC, Posada?Izquierdo GD, Pérez?Rodríguez F, Garcia?Gimeno RM. Impact of forming and mixing operations on the microbial ecology of foods: focus on pathogenic microorganisms. Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology. 2016 Dec 15:241.
Deng LZ, Sutar PP, Mujumdar AS, Tao Y, Pan Z, Liu YH, Xiao HW. Thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods. Annual Review of Food Science and Technology. 2021 Mar 25;12:287-305.
Liu J, Wang L, Zhang W, Han Y. Phenolic resin foam composites reinforced by acetylated poplar fiber with high mechanical properties, low pulverization ratio, and good thermal insulation and flame retardant performance. Materials. 2020 Jan;13(1):148.
Ukuku DO, Onwulata C, Mukhopadhyay S, Chau L, Thomas?Gahring A, Tunick MH. Changes in microbial populations of WPC34 and WPC80 whey protein during long?term storage. Journal of Food Processing and Preservation. 2017 Feb;41(1):e12743.
Ukuku DO, Onwulata C, Mukhopadhyay S, Chau L, Thomas?Gahring A, Tunick MH. Changes in microbial populations of WPC34 and WPC80 whey protein during long?term storage. Journal of Food Processing and Preservation. 2017 Feb;41(1):e12743.
Akhmerova G, Zalyalova A, Mukhametshina R. Impact of soil moisture on heat losses of pipelines of district heat supply networks at underground channel-free gasket. InIOP Conference Series: Materials Science and Engineering 2020 Jul 1 (Vol. 890, No. 1, p. 012153). IOP Publishing.
Ukuku DO, Mukhopadhyay S, Onwulata C. Effect of storage temperature on survival and recovery of thermal and extrusion injured Escherichia coli K-12 in whey protein concentrate and corn meal. Foodborne pathogens and disease. 2013 Jan 1;10(1):62-8.
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Grasso EM, Stam CN, Anderson NM, Krishnamurthy K. Heat and steam treatments. InThe microbiological safety of low water activity foods and spices 2014 (pp. 403-424). Springer, New York, NY.
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Verma T, Wei X, Lau SK, Bianchini A, Eskridge KM, Stratton J, Anderson NM, Thippareddi H, Subbiah J. Response surface methodology for Salmonella inactivation during extrusion processing of oat flour. Journal of food protection. 2018 May;81(5):815-26.
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Bostami AB, Mun H, Yang C. Breast and thigh meat chemical composition and fatty acid profile in broilers fed diet with dietary fat sources. J. Food Process. Technol. 2017;8:672.
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Anderson NM, Keller SE, Mishra N, Pickens S, Gradl D, Hartter T, Rokey G, Dohl C, Plattner B, Chirtel S, Grasso?Kelley EM. Salmonella inactivation during extrusion of an oat flour model food. Journal of food science. 2017 Mar;82(3):738-43.
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