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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
IVANOVA S, MARINOVA G, BATCHVAROV V (2016) COMPARISON OF FATTY ACID COMPOSITION OF VARIOUS TYPES OF EDIBLE OILS. Bulgarian Journal of Agricultural Science 22: 849-856.
Coutinho DJ, Barbosa MO, de Souza RJ, da Silva AS, da Silva SI, et al. (2016) Comparative Study of the Physicochemical Properties of FAME from Seed Oils of Some Native Species of Brazilian Atlantic Forest. Journal of the American Oil Chemists' Society 93: 1519-1528.
Hanczyc M (2013) Bütschli Dynamic Droplet System Rachel Armstrong. Artificial Life 19: 331-346.
Köseoğlu O, Sevim D, Kadiroğlu P (2016) Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chemistry 212: 628-634.
De Marchis F, Valeri MC, Pompa A, Bouveret E, Alagna F, et al. (2016) Overexpression of the olive acyl carrier protein gene (OeACP1) produces alterations in fatty acid composition of tobacco leaves. Transgenic research 25: 45-61.
Armstrong R (2014) Designing with protocells: applications of a novel technical platform. Life 4: 457-490.
Uitterhaegen E, Sampaio KA, Delbeke EI, De Greyt W, Cerny M,(2016) Characterization of French Coriander Oil as Source of Petroselinic Acid. Molecules 21: 1202.
Minzangi K, Mpiana PT, Samvura B, Kaaya AN, Bertrand M, et al. (2015) Composition of Fatty Acids and Tocopherols Content in Oilseeds of Six Wild Selected Plants from Kahuzi-Biega National Park/DR. Congo. European Journal of Medicinal Plants 8: 157-166.
Arun Kumar R, Sathish Kumar D, Gayatri V, Nishanth T (2011) A Comprehensive Assessment and Perception of Genetically Modified Foods. Journal of Genetic Syndromes & Gene Therapy. 2011.
Cultrera NG, Alagna F, Mariotti R, De Marchis F, Pompa A, (2014) Isolation and molecular characterization of three acyl carrier protein genes in olive (Olea europaea L.). Tree genetics & genomes 10: 895-909.
Yorulmaz A, Yavuz H, Tekin A (2014) Characterization of Turkish olive oils by triacylglycerol structures and sterol profiles. Journal of the American Oil Chemists' Society 91: 2077-2090.
Armstrong R (2015) Vibrant Architecture: Matter as a Codesigner of Living Structures. Walter de Gruyter GmbH & Co KG.
Jiang L, Zheng H, Lu H (2015) Application of UV spectrometry and chemometric models for detecting olive oil-vegetable oil blends adulteration. Journal of Food Science and Technology 52: 479-485.
Armstrong R, Hanczyc M (2013) Bütschli dynamic droplet system. Artificial life 19: 331-346.
Slažanský M (2014) PoÄÃtaÄové simulace dvouosých tahových zkouÅ¡ek mÄ›kkých biologických tkánà (Master's thesis, Vysoké uÄenà technické v BrnÄ›. Fakulta strojnÃho inženýrstvÃ).
Siddiqui A, Anusha N (2012) Deleterious Effects of Food Habits in Present Era. J Aller Ther 3: 2.
Jain M, Singh C, Gupta K, Jain P (2014) Optimization of Functional Food Ingredients and Their Processing Levels for Preparation of Vermicelli Using RSM. INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES AND RESEARCH TECHNOLOGY.
오ì€ê²½, ì´ê¸°ì„ , ì†ì°½ê·œ, 채수ì›, ê¹€ìš©ì„ (2016) USNCAP ì— ëŒ€ì‘하는 ì¡°ìˆ˜ì„ ì•ˆì „êµ¬ì†ìž¥ì¹˜ 최ì í™”. í•œêµìžë™ì°¨ê³µí•™íšŒ 부문종합 í•™ìˆ ëŒ€íšŒ.
Clodoveo ML, Dipalmo T, Rizzello CG, Corbo F, Crupi P (2016) Emerging technology to develop novel red winemaking practices: An overview. Innovative Food Science & Emerging Technologies 38: 41-56.
Gursoy O, Yilmaz Y, Gokce O, Ertan K (2016) Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk. Emirates Journal of Food and Agriculture 28: 235.