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Journals
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International Dairy Journal
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top-articles
International Dairy Journal
3.3
(top 10%)
impact factor
4.2K
(top 5%)
papers
169.7K
(top 2%)
citations
160
(top 2%)
h
-index
3.3
(top 10%)
impact factor
5.1K
all documents
176.9K
doc citations
240
(top 2%)
g
-index
Top Articles
#
Title
Journal
Year
Citations
1
Bioactive peptides: Production and functionality
International Dairy Journal
2006
1,325
2
Yogurt as probiotic carrier food
International Dairy Journal
2001
676
3
Probiotics—From Metchnikoff to bioactives
International Dairy Journal
2008
667
4
Recent advances in cheese microbiology
International Dairy Journal
2001
652
5
Evaluation of encapsulation techniques of probiotics for yoghurt
International Dairy Journal
2003
641
6
Key odorants in various cheese types as determined by gas chromatography-olfactometry
International Dairy Journal
2002
616
7
Encapsulation for preservation of functionality and targeted delivery of bioactive food components
International Dairy Journal
2010
610
8
Cheese flavour formation by amino acid catabolism
International Dairy Journal
2001
606
9
Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products
International Dairy Journal
1998
596
10
Whey and whey proteins—From ‘gutter-to-gold’
International Dairy Journal
2008
596
11
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
International Dairy Journal
2003
592
12
Functional cultures and health benefits
International Dairy Journal
2007
566
13
Technological challenges for future probiotic foods
International Dairy Journal
2002
542
14
Advances in the study of proteolysis during cheese ripening
International Dairy Journal
2001
540
15
Bacteriocins: Biological tools for bio-preservation and shelf-life extension
International Dairy Journal
2006
539
16
Plasmin in milk and dairy products: an update
International Dairy Journal
1996
526
17
Influence of dietary fiber addition on sensory and rheological properties of yogurt
International Dairy Journal
2004
521
18
Contribution of the indigenous microflora to the maturation of cheddar cheese
International Dairy Journal
1993
513
19
Antioxidative peptides derived from milk proteins
International Dairy Journal
2006
508
20
An overview of the functionality of exopolysaccharides produced by lactic acid bacteria
International Dairy Journal
2002
498
21
Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria
International Dairy Journal
1999
469
22
Probiotic potential of Lactobacillus strains isolated from dairy products
International Dairy Journal
2006
459
23
Lipoprotein lipase and lipolysis in milk
International Dairy Journal
2006
459
24
Composition of Swedish dairy milk
International Dairy Journal
2003
447
25
New preservation technologies: Possibilities and limitations
International Dairy Journal
2004
447
26
Nutritional and technological aspects of milk fat globule membrane material
International Dairy Journal
2008
445
27
Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures
International Dairy Journal
1997
437
28
Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt
International Dairy Journal
2004
435
29
Microbes from raw milk for fermented dairy products
International Dairy Journal
2002
425
30
Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract
International Dairy Journal
2006
410
31
The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria
International Dairy Journal
2004
405
32
Caseins as source of bioactive peptides
International Dairy Journal
2005
375
33
Recent progress on research and applications of non-digestible galacto-oligosaccharides
International Dairy Journal
1999
371
34
Polymer Science Concepts in Dairy Systems—an Overview of Milk Protein and Food Hydrocolloid Interaction
International Dairy Journal
1998
366
35
Medium-chain triglycerides
International Dairy Journal
2006
361
36
The Health Effects of Cultured Milk Products with Viable and Non-viable Bacteria
International Dairy Journal
1998
359
37
Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG
International Dairy Journal
2005
347
38
Applications of exopolysaccharides in the dairy industry
International Dairy Journal
2001
345
39
Probiotics: mechanisms and established effects
International Dairy Journal
1999
334
40
Influence of processing conditions on Bifidobacterium animalis subsp. lactis functionality with a special focus on acid tolerance and factors affecting it
International Dairy Journal
2006
330
41
Physiological, chemical and technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activity
International Dairy Journal
2006
325
42
Angiotensin I Converting Enzyme Inhibitory Peptides Derived from Bovine Milk Proteins
International Dairy Journal
1998
319
43
Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria
International Dairy Journal
2001
316
44
Relevant factors for the preparation of freeze-dried lactic acid bacteria
International Dairy Journal
2004
316
45
Overview on Milk Protein-derived Peptides
International Dairy Journal
1998
311
46
Mannitol production by lactic acid bacteria: a review
International Dairy Journal
2002
309
47
Esters and their biosynthesis in fermented dairy products: a review
International Dairy Journal
2004
307
48
Factors affecting the hydrolytic action of plasmin in milk
International Dairy Journal
2005
307
49
The influence of storage on the farm and in dairy silos on milk quality for cheese production
International Dairy Journal
2008
306
50
The casein micelle: Historical aspects, current concepts and significance
International Dairy Journal
2008
303
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