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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
Duduyemi O, Ngoddy PO, Ade-Omowaye BI (2015) Management Of Large Scale Osmotic Dehydration Solution Using The Pearson’s Square Algorithm.
Jadhav MS, More HG, Nimbalkar CA (2016) Mass Transfer Modelling During Osmotic Dehydration of Aonla (Emblica Officinalis Gaertn.) Slices Cv. Chakaiya Prior to Air Drying.
Jadhav MS, More HG, Nimbalkar CA (2015) INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY MASS TRANSFER KINETICS DURING OSMOTIC DEHYDRATION OF AONLA SLICES (Emblica officinalis Gaertn.) OF Cv. NA-7 PRIOR TO AIR DRYING.
Jadhav MS, More HG, Nimbalkar CA (2016) Osmotic Dehydration Kinetics of Aonla Slices Cv. Chakaiya. International Research Journal of Multidisciplinary Studies 2: 4.
Bera D, Roy L (2015) Osmotic dehydration of Litchi using sucrose solution: effect of mass transfer. Journal of Food Processing and Technology 6: 7.
Zhou L (2012) Mise au point de modèles d’oxydation et de techniques analytiques spécifiques des phospholipides et de leurs produits de dégradation dans les aliments fonctionnels (Doctoral dissertation, Université de Strasbourg).
Siddiqui A, Anusha N (2012) Deleterious Effects of Food Habits in Present Era. J Aller Ther 3: 2.
Zhou L (2012) Development of oxidation models and analytical techniques specific to phospholipids and their degradation products in functional foods (Doctoral dissertation, Strasbourg).
Pan Han, Wang Zhenyu, Guo Haitao, Ni Na, Chen Li, (2013) Sauce in β- harman research and norharman sources carboline China Agricultural Science 46: 3003-3009.
Pan H, Wang Z, Guo H, Ni N, Zhang D (2014) Heterocyclic aromatic amines in meat products consumed in China. Food Science and Biotechnology 23: 2089-2095.
Ladeira C, Gomes MC, Brito M (2014) Human nutrition, DNA damage and cancer: a review. Exploring novel genes and pathways.
Sokneang IN (2014) Doctorat ParisTech (Doctoral dissertation, Université de Bretagne occidentale).
Kim S (2016) The Effects Of Environmental Carcinogens, Chemopreventive Vegetables, And A Total Western Diet On Colon Cancer Risk (Doctoral dissertation, UNIVERSITY OF MINNESOTA).
Siddiqui A, Anusha N (2012) Deleterious Effects of Food Habits in Present Era. J Aller Ther 3: 2.
In S (2012) Assessment of the overall impact of diet on colorectal cancer in Cambodia, with special emphasis on endogenous and exogenous chemicals (Doctoral dissertation, AgroParisTech).
Sabally K, Sleno L, Jauffrit JA, Iskandar MM, Kubow S (2016) Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties. Meat science 117: 57-62.
Manar MA (2014) Effect of seasoning on formed imidazoquionline compound concentrate during beef meat cooking methods at high temperatures. Journal of American Science 10: 12.
Parker JK (2014) University of Reading, Reading, United Kingdom. Flavour Development, Analysis and Perception in Food and Beverages 21: 151.
Zeng M, Li Y, He Z, Qin F, Tao G, et al. (2016) Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics. European Food Research and Technology 242: 313-319.
Wang Zhiyong (2012) Study on the Effect of Meat Processing on the Content of Heterocyclic Amines and Its Control Means. Meat Research 10: 45-47.