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

#TitleJournalYearCitations
1Bioactive peptides: Production and functionalityInternational Dairy Journal20061,325
2Yogurt as probiotic carrier foodInternational Dairy Journal2001676
3Probiotics—From Metchnikoff to bioactivesInternational Dairy Journal2008667
4Recent advances in cheese microbiologyInternational Dairy Journal2001652
5Evaluation of encapsulation techniques of probiotics for yoghurtInternational Dairy Journal2003641
6Key odorants in various cheese types as determined by gas chromatography-olfactometryInternational Dairy Journal2002616
7Encapsulation for preservation of functionality and targeted delivery of bioactive food componentsInternational Dairy Journal2010610
8Cheese flavour formation by amino acid catabolismInternational Dairy Journal2001606
9Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy ProductsInternational Dairy Journal1998596
10Whey and whey proteins—From ‘gutter-to-gold’International Dairy Journal2008596
11Lipolysis and free fatty acid catabolism in cheese: a review of current knowledgeInternational Dairy Journal2003592
12Functional cultures and health benefitsInternational Dairy Journal2007566
13Technological challenges for future probiotic foodsInternational Dairy Journal2002542
14Advances in the study of proteolysis during cheese ripeningInternational Dairy Journal2001540
15Bacteriocins: Biological tools for bio-preservation and shelf-life extensionInternational Dairy Journal2006539
16Plasmin in milk and dairy products: an updateInternational Dairy Journal1996526
17Influence of dietary fiber addition on sensory and rheological properties of yogurtInternational Dairy Journal2004521
18Contribution of the indigenous microflora to the maturation of cheddar cheeseInternational Dairy Journal1993513
19Antioxidative peptides derived from milk proteinsInternational Dairy Journal2006508
20An overview of the functionality of exopolysaccharides produced by lactic acid bacteriaInternational Dairy Journal2002498
21Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteriaInternational Dairy Journal1999469
22Probiotic potential of Lactobacillus strains isolated from dairy productsInternational Dairy Journal2006459
23Lipoprotein lipase and lipolysis in milkInternational Dairy Journal2006459
24Composition of Swedish dairy milkInternational Dairy Journal2003447
25New preservation technologies: Possibilities and limitationsInternational Dairy Journal2004447
26Nutritional and technological aspects of milk fat globule membrane materialInternational Dairy Journal2008445
27Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter culturesInternational Dairy Journal1997437
28Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurtInternational Dairy Journal2004435
29Microbes from raw milk for fermented dairy productsInternational Dairy Journal2002425
30Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tractInternational Dairy Journal2006410
31The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteriaInternational Dairy Journal2004405
32Caseins as source of bioactive peptidesInternational Dairy Journal2005375
33Recent progress on research and applications of non-digestible galacto-oligosaccharidesInternational Dairy Journal1999371
34Polymer Science Concepts in Dairy Systems—an Overview of Milk Protein and Food Hydrocolloid InteractionInternational Dairy Journal1998366
35Medium-chain triglyceridesInternational Dairy Journal2006361
36The Health Effects of Cultured Milk Products with Viable and Non-viable BacteriaInternational Dairy Journal1998359
37Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GGInternational Dairy Journal2005347
38Applications of exopolysaccharides in the dairy industryInternational Dairy Journal2001345
39Probiotics: mechanisms and established effectsInternational Dairy Journal1999334
40Influence of processing conditions on Bifidobacterium animalis subsp. lactis functionality with a special focus on acid tolerance and factors affecting itInternational Dairy Journal2006330
41Physiological, chemical and technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activityInternational Dairy Journal2006325
42Angiotensin I Converting Enzyme Inhibitory Peptides Derived from Bovine Milk ProteinsInternational Dairy Journal1998319
43Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteriaInternational Dairy Journal2001316
44Relevant factors for the preparation of freeze-dried lactic acid bacteriaInternational Dairy Journal2004316
45Overview on Milk Protein-derived PeptidesInternational Dairy Journal1998311
46Mannitol production by lactic acid bacteria: a reviewInternational Dairy Journal2002309
47Esters and their biosynthesis in fermented dairy products: a reviewInternational Dairy Journal2004307
48Factors affecting the hydrolytic action of plasmin in milkInternational Dairy Journal2005307
49The influence of storage on the farm and in dairy silos on milk quality for cheese productionInternational Dairy Journal2008306
50The casein micelle: Historical aspects, current concepts and significanceInternational Dairy Journal2008303