3.4(top 5%)
Impact Factor
3.6(top 5%)
extended IF
193(top 1%)
H-Index
5.7K
authors
23.5K
papers
628.4K
citations
8.2K
citing journals
100.1K
citing authors

Most Cited Articles of Journal of Food Science

TitleYearCitations
Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems2000957
Food packaging--roles, materials, and environmental issues2007864
A NEW EXTRACTION METHOD FOR DETERMINING 2-THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE1970850
Functional Materials in Food Nanotechnology2006770
Classification of Textural Characteristicsa1963763
Improved Method for Determining Food Protein Degree of Hydrolysis2001734
Emulsion-based delivery systems for lipophilic bioactive components2007714
Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology1992684
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects1993671
Food microstructure affects the bioavailability of several nutrients2007666
An Empirical Model for the Description of Moisture Sorption Curves1988666
Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film1993641
Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications2003629
Chemistry of deep-fat frying oils2007627
A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY1977615
CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS1974610
A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents2007596
Production and Properties of Spray-dried Amaranthus Betacyanin Pigments2000586
DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT1974559
Bioavailability and delivery of nutraceuticals using nanotechnology2010552
Food protein-derived bioactive peptides: production, processing, and potential health benefits2012538
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models1991532
Microbiological Aspects of Ozone Applications in Food: A Review2001528
Review: nanocomposites in food packaging2010513
Applications of chitosan for improvement of quality and shelf life of foods: a review2007505