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exaly
›
Journals
›
Journal of Food Science
›
Top Articles
Journal of Food Science
Agriculture
,
Food Science and Technology
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
Title
Year
Citations
Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
2000
957
Food packaging--roles, materials, and environmental issues
2007
864
A NEW EXTRACTION METHOD FOR DETERMINING 2-THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE
1970
850
Functional Materials in Food Nanotechnology
2006
770
Classification of Textural Characteristicsa
1963
763
Improved Method for Determining Food Protein Degree of Hydrolysis
2001
734
Emulsion-based delivery systems for lipophilic bioactive components
2007
714
Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
1992
684
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
1993
671
Food microstructure affects the bioavailability of several nutrients
2007
666
An Empirical Model for the Description of Moisture Sorption Curves
1988
666
Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film
1993
641
Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications
2003
629
Chemistry of deep-fat frying oils
2007
627
A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY
1977
615
CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS
1974
610
A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents
2007
596
Production and Properties of Spray-dried Amaranthus Betacyanin Pigments
2000
586
DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT
1974
559
Bioavailability and delivery of nutraceuticals using nanotechnology
2010
552
Food protein-derived bioactive peptides: production, processing, and potential health benefits
2012
538
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
1991
532
Microbiological Aspects of Ozone Applications in Food: A Review
2001
528
Review: nanocomposites in food packaging
2010
513
Applications of chitosan for improvement of quality and shelf life of foods: a review
2007
505
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How are inpact factors calculated?
The impact factor (IF) is calculated by counting citations from peer-reviewed journals only.
extended IF
also counts citations from books and conference papers. However, no patent, abstract, working papers, online documents, etc., are covered.
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