3.4(top 10%)
impact factor
4.5K(top 5%)
papers
174.9K(top 2%)
citations
162(top 2%)
h-index
3.4(top 20%)
extended IF
5.2K
all documents
182.6K
doc citations
243(top 2%)
g-index

Top Articles

#TitleJournalYearCitations
1Bioactive peptides: Production and functionalityInternational Dairy Journal20061,346
2Yogurt as probiotic carrier foodInternational Dairy Journal2001688
3Probiotics—From Metchnikoff to bioactivesInternational Dairy Journal2008670
4Recent advances in cheese microbiologyInternational Dairy Journal2001662
5Evaluation of encapsulation techniques of probiotics for yoghurtInternational Dairy Journal2003648
6Key odorants in various cheese types as determined by gas chromatography-olfactometryInternational Dairy Journal2002633
7Encapsulation for preservation of functionality and targeted delivery of bioactive food componentsInternational Dairy Journal2010629
8Cheese flavour formation by amino acid catabolismInternational Dairy Journal2001623
9Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy ProductsInternational Dairy Journal1998615
10Lipolysis and free fatty acid catabolism in cheese: a review of current knowledgeInternational Dairy Journal2003614
11Whey and whey proteins—From ‘gutter-to-gold’International Dairy Journal2008611
12Functional cultures and health benefitsInternational Dairy Journal2007575
13Advances in the study of proteolysis during cheese ripeningInternational Dairy Journal2001548
14Technological challenges for future probiotic foodsInternational Dairy Journal2002548
15Bacteriocins: Biological tools for bio-preservation and shelf-life extensionInternational Dairy Journal2006547
16Influence of dietary fiber addition on sensory and rheological properties of yogurtInternational Dairy Journal2004528
17Plasmin in milk and dairy products: an updateInternational Dairy Journal1996526
18Antioxidative peptides derived from milk proteinsInternational Dairy Journal2006518
19Contribution of the indigenous microflora to the maturation of cheddar cheeseInternational Dairy Journal1993514
20An overview of the functionality of exopolysaccharides produced by lactic acid bacteriaInternational Dairy Journal2002504
21Probiotic potential of Lactobacillus strains isolated from dairy productsInternational Dairy Journal2006477
22Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteriaInternational Dairy Journal1999476
23Lipoprotein lipase and lipolysis in milkInternational Dairy Journal2006466
24Nutritional and technological aspects of milk fat globule membrane materialInternational Dairy Journal2008460
25New preservation technologies: Possibilities and limitationsInternational Dairy Journal2004452
26Composition of Swedish dairy milkInternational Dairy Journal2003451
27Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter culturesInternational Dairy Journal1997441
28Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurtInternational Dairy Journal2004441
29Microbes from raw milk for fermented dairy productsInternational Dairy Journal2002433
30Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tractInternational Dairy Journal2006418
31The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteriaInternational Dairy Journal2004409
32Caseins as source of bioactive peptidesInternational Dairy Journal2005380
33Recent progress on research and applications of non-digestible galacto-oligosaccharidesInternational Dairy Journal1999376
34Polymer Science Concepts in Dairy Systems—an Overview of Milk Protein and Food Hydrocolloid InteractionInternational Dairy Journal1998372
35The Health Effects of Cultured Milk Products with Viable and Non-viable BacteriaInternational Dairy Journal1998364
36Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GGInternational Dairy Journal2005355
37Applications of exopolysaccharides in the dairy industryInternational Dairy Journal2001351
38Probiotics: mechanisms and established effectsInternational Dairy Journal1999339
39Influence of processing conditions on Bifidobacterium animalis subsp. lactis functionality with a special focus on acid tolerance and factors affecting itInternational Dairy Journal2006331
40Esters and their biosynthesis in fermented dairy products: a reviewInternational Dairy Journal2004326
41Physiological, chemical and technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activityInternational Dairy Journal2006326
42Relevant factors for the preparation of freeze-dried lactic acid bacteriaInternational Dairy Journal2004325
43Angiotensin I Converting Enzyme Inhibitory Peptides Derived from Bovine Milk ProteinsInternational Dairy Journal1998324
44Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteriaInternational Dairy Journal2001321
45Compositional, technological and nutritional aspects of dromedary camel milkInternational Dairy Journal2010320
46Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysisInternational Dairy Journal2003315
47Mannitol production by lactic acid bacteria: a reviewInternational Dairy Journal2002314
48Overview on Milk Protein-derived PeptidesInternational Dairy Journal1998313
49The casein micelle: Historical aspects, current concepts and significanceInternational Dairy Journal2008311
50Factors affecting the hydrolytic action of plasmin in milkInternational Dairy Journal2005308