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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
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.
Garofulić IE, Dragović-Uzelac V, Jambrak AR, Jukić M (2013) The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca). Journal of Food Engineering 117: 437-442.
Umadevi H (2014) EVALUATION OF ANTIOXIDANT ACTIVITY AND DEVELOPMENT OF PRODUCTS FROM JAMUN (Syzygium cumini L.) FRUITS (Doctoral dissertation, University of Agricultural Sciences GKVK, Bangalore).
Mohammed S (2016) Development and Quality Characterization of Whey-Aloe Debrana Based Probiotic Beverages (Doctoral dissertation, AAU).
Guler A, Tokusoglu O (2016) Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate. Natural Science and Discovery 2: 41-47.
Rehman H, Farooq U, Akram K, Sidhu AI, Shafi A, et al. (2015) Incorporation of garlic extract as antifungal agent in psyllium based edible coating for mandarin. International Journal of Food and Allied Sciences 1: 11-17.
Chaudhary SP, Peter S (2015) Development of smoothies from banana pulp and orange juice. IJAR 1: 261-263.
Siddiqui A, Anusha N (2012) Deleterious Effects of Food Habits in Present Era. J Aller Ther 3: 2.
Zanwar SR (2012) Development of value added green mango-mint-tulsi squash (Doctoral dissertation, CCSHAU).
Pangotra BB (2016) DEVELOPMENT AND EVALUATION OF PHALSA BLENDED BEVERAGES (Doctoral dissertation, Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu).
Pakbin B, Mahmoudi R, Fakhri O (2015) PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF DOOGH UNDER SPECIFIC FERMENTATION. The Journal of Microbiology, Biotechnology and Food Sciences 5: 238.
Adeola AA, Aworh OC (2014) Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.). Food science & nutrition 2: 17-27.
Beer D, Joubert E, Steyn N, Muller M (2014) Shelf life stability of redâ€fleshed plum nectars: role of polyphenol fortification on quality parameters. International Journal of Food Science & Technology 49: 2307-2314.
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.
Balaswamy K, Rao PP, Nagender A, Rao GN, Mala KS, (2013) Development of smoothies from selected fruit pulps/juices. International Food Research Journal 20: 1181-1185.
Rustagi S, Kumar P (2013) To study the storage analysis of developed amla mango blended. Adv Biores 4: 109-117.
Mishra V, Puranik V, Singh V, Verma M, Yadav N, (2012) Development of vitamin C rich value added beverage. American Journal of Food Technology 7: 222-226.
de Lima Yamaguchi KK, Pereira LF, Lamarão CV, Lima ES, da Veiga-Junior VF (2015) Amazon acai: Chemistry and biological activities: A review. Food chemistry 179: 137-151.
Çelik , Demirer GN (2015) Biocatalysis and Agricultural Biotechnology.
Ibrahim MG, Shehu AA, Dauda SM, Ahmad D (2016) Design, fabrication and testing of shea nut shelling machine. International Food Research Journal.