2.2(top 20%)
impact factor
6.6K(top 5%)
papers
72.1K(top 5%)
citations
67(top 10%)
h-index
2.3(top 20%)
extended IF
7.4K
all documents
77.1K
doc citations
97(top 10%)
g-index

Top Articles

#TitleJournalYearCitations
1APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODSJournal of Food Processing and Preservation1989358
2ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILSJournal of Food Processing and Preservation2009313
3MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDSJournal of Food Processing and Preservation1993276
4WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITYJournal of Food Processing and Preservation1993235
5OSMOTIC CONCENTRATION OF FRUIT SLICES PRIOR TO FREEZE DEHYDRATIONJournal of Food Processing and Preservation1978228
6ANTIMICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF METHYLCELLULOSE AND CHITOSAN FILMS CONTAINING A PRESERVATIVEJournal of Food Processing and Preservation1996218
7INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDEJournal of Food Processing and Preservation1993193
8THE EFFECTS of PLASTICIZERS ON CRYSTALLINITY, PERMEABILITY, and MECHANICAL PROPERTIES of METHYLCELLULOSE FILMSJournal of Food Processing and Preservation1993191
9Effect of heat processing on thermal stability and antioxidant activity of six flavonoidsJournal of Food Processing and Preservation2017176
10USE of CHITOSAN COATING to REDUCE WATER LOSS and MAINTAIN QUALITY of CUCUMBER and BELL PEPPER FRUITSJournal of Food Processing and Preservation1991170
11MEASUREMENT OF ANTIOXIDATIVE EFFECT IN MODEL SYSTEMJournal of Food Processing and Preservation1979154
12MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATIONJournal of Food Processing and Preservation1996150
13MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART I. ENERGY USE AND EFFICIENCYJournal of Food Processing and Preservation1996144
14INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH-STRENGTH PULSED ELECTRIC FIELDSJournal of Food Processing and Preservation1995143
15Whey Protein Concentrate Edible Film Activated with Cinnamon Essential OilJournal of Food Processing and Preservation2014139
16EFFECTS of ELECTRICITY ON MICROORGANISMS: A REVIEWJournal of Food Processing and Preservation1990133
17INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANSJournal of Food Processing and Preservation2006126
18RESPONSE SURFACE EXPERIMENTATIONJournal of Food Processing and Preservation1982125
19INACTIVATION OF ESCHERICHIA COLI SUSPENDED IN LIQUID EGG USING PULSED ELECTRIC FIELDSJournal of Food Processing and Preservation1997123
20EFFECTS OF CHITOSAN COATING ON POSTHARVEST QUALITY OF MANGO (MANGIFERA INDICAL. CV. TAINONG) FRUITSJournal of Food Processing and Preservation2008121
21SPRAY DRYING OF AÇAI (EUTERPE OLERACEAE MART.) JUICE: EFFECT OF INLET AIR TEMPERATURE AND TYPE OF CARRIER AGENTJournal of Food Processing and Preservation2011114
22MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATIONJournal of Food Processing and Preservation1985104
23RELATIVE REACTIVITIES of SUGARS IN the FORMATION of 5-HYDROXYMETHYLFURFURAL IN SUGAR-CATALYST MODEL SYSTEMSJournal of Food Processing and Preservation1990103
24OSMOTIC DEHYDRATION OF FRUIT: PART 1. SUGARS EXCHANGE BETWEEN FRUIT AND EXTRACTING SYRUPSJournal of Food Processing and Preservation1987102
25GREEN COLOR DEGRADATION of BLANCHED BROCCOLI (BRASSICA OLERACEA) DUE to ACID and MICROBIAL GROWTHJournal of Food Processing and Preservation2000102
26CHEMICAL COMPOSITION, ENZYME ACTIVITY AND EFFECT OF ENZYME INACTIVATION ON FLAVOR QUALITY OF GREEN COCONUT WATERJournal of Food Processing and Preservation199699
27MICROENCAPSULATION OF LYCOPENE BY GELATIN-PECTIN COMPLEX COACERVATIONJournal of Food Processing and Preservation201299
28ENCAPSULATION OF FISH OIL IN SOLID ZEIN PARTICLES BY LIQUID-LIQUID DISPERSIONJournal of Food Processing and Preservation200998
29ESTIMATION OF ARRHENIUS MODEL PARAMETERS USING THREE LEAST SQUARES METHODSJournal of Food Processing and Preservation198597
30HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLEJournal of Food Processing and Preservation199497
31ANTIOXIDATIVE MAILLARD REACTION PRODUCTS. I. PRODUCTS FROM SUGARS AND FREE AMINO ACIDSJournal of Food Processing and Preservation198095
32THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIESJournal of Food Processing and Preservation200995
33Foam Mat Drying of Food Materials: A ReviewJournal of Food Processing and Preservation201592
34THE SYNERGISTIC ANTIOXIDANT EFFECT of ROSEMARY EXTRACT and ?-TOCOPHEROL IN SARDINE OIL MODEL SYSTEM and FROZEN-CRUSHED FISH MEATJournal of Food Processing and Preservation199289
35EDIBLE CORN-ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOESJournal of Food Processing and Preservation199489
36Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (Catla catla ) as Influenced by the Nature of EnzymeJournal of Food Processing and Preservation201489
37Preparation and Characterization of PVA/ZnO NanocompositeJournal of Food Processing and Preservation201589
38Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana PeelJournal of Food Processing and Preservation201689
39PULSED ELECTRIC FIELD INACTIVATION of MICROORGANISMS and PRESERVATION of QUALITY of CRANBERRY JUICEJournal of Food Processing and Preservation199987
40EVALUATION OF PROCESSING TOMATOES FROM TWO CONSECUTIVE GROWING SEASONS: QUALITY ATTRIBUTES, PEELABILITY AND YIELDJournal of Food Processing and Preservation200686
41INACTIVATION OF ESCHERICHIA COLI AND BACILLUS SUBTILIS SUSPENDED IN PEA SOUP USING PULSED ELECTRIC FIELDSJournal of Food Processing and Preservation199685
42DISPERSED PHASE PARTICLE SIZE EFFECTS ON WATER VAPOR PERMEABILITY of WHEY PROTEIN-BEESWAX EDIBLE EMULSION FILMSJournal of Food Processing and Preservation199484
43STATISTICAL EVALUATION OF ARRHENIUS MODEL AND ITS APPLICABILITY IN PREDICTION OF FOOD QUALITY LOSSESJournal of Food Processing and Preservation198583
44Physicochemical and functional characteristics of plant protein‐based meat analogsJournal of Food Processing and Preservation201981
45ANTIOXIDANT POTENTIAL OF 5-n-PENTADECYLRESORCINOLJournal of Food Processing and Preservation199680
46Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (P runus avium ) Quality during StorageJournal of Food Processing and Preservation201580
47MICROWAVE and SPOUTED BED DRYING of FROZEN BLUEBERRIES: the EFFECT of DRYINGAND PRETREATMENT METHODS ON PHYSICAL PROPERTIES and RETENTION of FLAVOR VOLATILESJournal of Food Processing and Preservation199979
48EXTRACTION YIELD OF SOLUBLE PROTEIN AND MICROSTRUCTURE OF SOYBEAN AFFECTED BY MICROWAVE HEATINGJournal of Food Processing and Preservation200679
49Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juiceJournal of Food Processing and Preservation201879
50EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATEJournal of Food Processing and Preservation201278