5.8(top 1%)
Impact Factor
7.8(top 1%)
extended IF
219(top 1%)
H-Index
3.3K
authors
3.7K
papers
231K
citations
6.7K
citing journals
85.3K
citing authors

Most Cited Articles of Trends in Food Science and Technology

TitleYearCitations
Food applications of chitin and chitosans19991.3K
Biodegradable polymers for food packaging: a review20081.2K
Recent advances in extraction of nutraceuticals from plants20061.2K
Lactic acid bacteria as functional starter cultures for the food fermentation industry20041.1K
Encapsulation of polyphenols – a review2010933
Microencapsulation2004932
Hyperspectral imaging – an emerging process analytical tool for food quality and safety control2007851
Food protein-based materials as nutraceutical delivery systems2006834
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications2012833
By-products of plant food processing as a source of functional compounds — recent developments2001827
A review of Maillard reaction in food and implications to kinetic modelling2000790
Potential perspectives of bio-nanocomposites for food packaging applications2007777
Chitin/chitosan: modifications and their unlimited application potential—an overview2007768
Biodegradable films and composite coatings: past, present and future2003761
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation2010717
Biogenic amines and their production by microorganisms in food1994705
Antitumor polysaccharides from mushrooms: a review on their isolation process, structural characteristics and antitumor activity2007687
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition2004663
Extending and measuring the quality of fresh-cut fruit and vegetables: a review2007650
Effect of ultrasound on the technological properties and bioactivity of food: a review2010634
Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery2007606
Wheat flour constituents: how they impact bread quality, and how to impact their functionality2005603
Pectin: new insights into an old polymer are starting to gel2006595
Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review2016590
Starch digestibility in food matrix: a review2010588