5.4(top 5%)
impact factor
10.1K(top 2%)
papers
448.7K(top 1%)
citations
209(top 1%)
h-index
5.6(top 5%)
impact factor
10.9K
all documents
468.3K
doc citations
293(top 2%)
g-index

Top Articles

#TitleJournalYearCitations
1Techniques for extraction of bioactive compounds from plant materials: A reviewJournal of Food Engineering20131,757
2Modeling and optimization I: Usability of response surface methodologyJournal of Food Engineering20071,650
3Hot air and freeze-drying of high-value foods: a reviewJournal of Food Engineering20011,011
4Improving quality inspection of food products by computer vision––a reviewJournal of Food Engineering2004785
5A review of life cycle assessment (LCA) on some food productsJournal of Food Engineering2009737
6Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulationsJournal of Food Engineering2007734
7Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolicsJournal of Food Engineering2007714
8Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materialsJournal of Food Engineering2013702
9Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray dryingJournal of Food Engineering2008681
10Encapsulation of probiotic living cells: From laboratory scale to industrial applicationsJournal of Food Engineering2011670
11Supercritical fluids: technology and application to food processingJournal of Food Engineering2005646
12Kinetics of colour change of kiwifruits during hot air and microwave dryingJournal of Food Engineering2001631
13The thin-layer drying characteristics of garlic slicesJournal of Food Engineering1996622
143d printing technologies applied for food design: Status and prospectsJournal of Food Engineering2016605
15Comparison of extracts prepared from plant by-products using different solvents and extraction timeJournal of Food Engineering2005597
16Electronic noses for food quality: A reviewJournal of Food Engineering2015589
17Modelling shrinkage during convective drying of food materials: a reviewJournal of Food Engineering2004557
18A simple digital imaging method for measuring and analyzing color of food surfacesJournal of Food Engineering2004543
19Comparative study of high intensity ultrasound effects on food proteins functionalityJournal of Food Engineering2012541
20Application of solid-state fermentation to food industry—A reviewJournal of Food Engineering2006535
21Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomerationJournal of Food Engineering2008533
22Traceability of food products: General framework and experimental evidenceJournal of Food Engineering2007529
23Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a reviewJournal of Food Engineering2002527
24Drying of eggplant and selection of a suitable thin layer drying modelJournal of Food Engineering2004515
25Implication of glass transition for the drying and stability of dried foodsJournal of Food Engineering1999505
26Market and marketing of functional food in EuropeJournal of Food Engineering2003501
27Application of supercritical CO2 in lipid extraction – A reviewJournal of Food Engineering2009491
28Mass transfer process during extraction of phenolic compounds from milled berriesJournal of Food Engineering2003471
29Microwave/air and microwave finish drying of bananaJournal of Food Engineering2000468
30Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave dryingJournal of Food Engineering2001464
31Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powderJournal of Food Engineering2012460
32Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drierJournal of Food Engineering2007457
33Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A reviewJournal of Food Engineering2008453
34RFID smart tag for traceability and cold chain monitoring of foods: Demonstration in an intercontinental fresh fish logistic chainJournal of Food Engineering2009448
35Novel methods for rapid freezing and thawing of foods – a reviewJournal of Food Engineering2002441
36Recent advances on membrane processes for the concentration of fruit juices: a reviewJournal of Food Engineering2004441
37Why food microstructure?Journal of Food Engineering2005436
38The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacksJournal of Food Engineering2005434
39Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensionsJournal of Food Engineering2008428
40Production of sub-micron emulsions by ultrasound and microfluidization techniquesJournal of Food Engineering2007425
41Measurement errors in water vapor permeability of highly permeable, hydrophilic edible filmsJournal of Food Engineering1994417
42Physical properties of ultrasound treated soy proteinsJournal of Food Engineering2009407
43Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powderJournal of Food Engineering2010403
44Hyperspectral imaging for nondestructive determination of some quality attributes for strawberryJournal of Food Engineering2007402
45Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beefJournal of Food Engineering2012399
46Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentrationJournal of Food Engineering2012397
47Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushroomsJournal of Food Engineering2007394
48Applicability of protein and fiber-rich food materials in extrusion-based 3D printingJournal of Food Engineering2018393
49Recovery, concentration and purification of phenolic compounds by adsorption: A reviewJournal of Food Engineering2011391
50Engineering aspects of pulsed electric field pasteurizationJournal of Food Engineering1995385