3.2(top 10%)
impact factor
5.5K(top 5%)
papers
118.0K(top 5%)
citations
102(top 5%)
h-index
3.3(top 10%)
impact factor
5.9K
all documents
128.4K
doc citations
171(top 5%)
g-index

Top Articles

#TitleJournalYearCitations
1Genesis and development of DPPH method of antioxidant assayJournal of Food Science and Technology20111,230
2Dietary fibre in foods: a reviewJournal of Food Science and Technology2012943
3Hydrocolloids as thickening and gelling agents in food: a critical reviewJournal of Food Science and Technology2010874
4Probiotics, prebiotics and synbiotics- a reviewJournal of Food Science and Technology2015793
5Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a reviewJournal of Food Science and Technology2012676
6Guar gum: processing, properties and food applications—A ReviewJournal of Food Science and Technology2014627
7Plant-based milk alternatives an emerging segment of functional beverages: a reviewJournal of Food Science and Technology2016542
8Reduction of phytic acid and enhancement of bioavailable micronutrients in food grainsJournal of Food Science and Technology2015534
9Flax and flaxseed oil: an ancient medicine & modern functional foodJournal of Food Science and Technology2014499
10Recent advances in drying and dehydration of fruits and vegetables: a reviewJournal of Food Science and Technology2010486
11Smart packaging systems for food applications: a reviewJournal of Food Science and Technology2015475
12Role of nutraceuticals in human healthJournal of Food Science and Technology2012462
13Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a reviewJournal of Food Science and Technology2014439
14Chemical composition, functional properties and processing of carrot—a reviewJournal of Food Science and Technology2012434
15Artificial sweeteners – a reviewJournal of Food Science and Technology2014344
16Peanuts as functional food: a reviewJournal of Food Science and Technology2016333
17Genetically modified foods: safety, risks and public concerns—a reviewJournal of Food Science and Technology2013330
18Application and stability of natural antioxidants in edible oils in order to substitute synthetic additivesJournal of Food Science and Technology2015314
19Determinants of broiler chicken meat quality and factors affecting them: a reviewJournal of Food Science and Technology2017295
20Flaxseed—a potential functional food sourceJournal of Food Science and Technology2015294
21Essential fatty acids as functional components of foods- a reviewJournal of Food Science and Technology2014293
22Nutritional advantages of oats and opportunities for its processing as value added foods - a reviewJournal of Food Science and Technology2015289
23Functional components and medicinal properties of food: a reviewJournal of Food Science and Technology2015281
24Effect of handling and processing on pesticide residues in food- a reviewJournal of Food Science and Technology2014278
25Trends in dairy and non-dairy probiotic products - a reviewJournal of Food Science and Technology2015264
26The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overviewJournal of Food Science and Technology2012257
27Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional propertiesJournal of Food Science and Technology2019255
28How well do plant based alternatives fare nutritionally compared to cow’s milk?Journal of Food Science and Technology2018252
29Microplastics: an emerging threat to food security and human healthJournal of Food Science and Technology2020246
30Banana by-products: an under-utilized renewable food biomass with great potentialJournal of Food Science and Technology2014240
31Utilization of pomace from apple processing industries: a reviewJournal of Food Science and Technology2010234
32Biosensors in food processingJournal of Food Science and Technology2013234
33Biogenic amines in seafood: a reviewJournal of Food Science and Technology2016228
34Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packagingJournal of Food Science and Technology2016228
35Optical biosensors for food quality and safety assurance—a reviewJournal of Food Science and Technology2012220
36Bioactive peptides of animal origin: a reviewJournal of Food Science and Technology2015212
37Prodigiosin and its potential applicationsJournal of Food Science and Technology2015208
38Reactivity of phenolic compounds towards free radicals under in vitro conditionsJournal of Food Science and Technology2015207
39Technology, applications and modelling of ohmic heating: a reviewJournal of Food Science and Technology2014206
40Bioactive constituents in pulses and their health benefitsJournal of Food Science and Technology2017200
41Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a reviewJournal of Food Science and Technology2016198
42Machine vision system: a tool for quality inspection of food and agricultural productsJournal of Food Science and Technology2012197
43Microbial pigments as natural color sources: current trends and future perspectivesJournal of Food Science and Technology2015195
44Trans fats—sources, health risks and alternative approach - A reviewJournal of Food Science and Technology2011193
45Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)Journal of Food Science and Technology2011191
46Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leavesJournal of Food Science and Technology2016183
47Novel trends in development of dietary fiber rich meat products—a critical reviewJournal of Food Science and Technology2015182
48Antioxidant activity and free radical scavenging capacity of phenolic extracts from Helicteres isora L. and Ceiba pentandra L.Journal of Food Science and Technology2013181
49Significance of coarse cereals in health and nutrition: a reviewJournal of Food Science and Technology2014180
50Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a reviewJournal of Food Science and Technology2011178