6.2(top 5%)
impact factor
3.3K(top 10%)
papers
128.2K(top 5%)
citations
136(top 5%)
h-index
6.3(top 5%)
impact factor
3.4K
all documents
134.9K
doc citations
200(top 5%)
g-index

Top Articles

#TitleJournalYearCitations
1Review of antimicrobial food packagingInnovative Food Science and Emerging Technologies20021,272
2Applications and opportunities for ultrasound assisted extraction in the food industry — A reviewInnovative Food Science and Emerging Technologies20081,068
3Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterizationInnovative Food Science and Emerging Technologies2005665
4Antioxidant properties of resveratrol: A structure–activity insightInnovative Food Science and Emerging Technologies2010647
5Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparisonInnovative Food Science and Emerging Technologies2008635
6Review of Green Food Processing techniques. Preservation, transformation, and extractionInnovative Food Science and Emerging Technologies2017585
7Potential and challenges of insects as an innovative source for food and feed productionInnovative Food Science and Emerging Technologies2013532
8The use of ultrasonics for nanoemulsion preparationInnovative Food Science and Emerging Technologies2008521
9Ultrasonic innovations in the food industry: From the laboratory to commercial productionInnovative Food Science and Emerging Technologies2008507
10Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry puréesInnovative Food Science and Emerging Technologies2009507
11Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food moleculesInnovative Food Science and Emerging Technologies2013481
12Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsionsInnovative Food Science and Emerging Technologies2000424
13Study of pulsed electric field treated citrus juicesInnovative Food Science and Emerging Technologies2006411
14Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertensionInnovative Food Science and Emerging Technologies2007403
15Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: FundamentalsInnovative Food Science and Emerging Technologies2013392
16Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safetyInnovative Food Science and Emerging Technologies2013381
17Production of omega-3 polyunsaturated fatty acid concentrates: A reviewInnovative Food Science and Emerging Technologies2010368
18Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juiceInnovative Food Science and Emerging Technologies2008343
19Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model systemInnovative Food Science and Emerging Technologies2008340
20Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effectsInnovative Food Science and Emerging Technologies2015337
21Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food productsInnovative Food Science and Emerging Technologies2012326
22Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juiceInnovative Food Science and Emerging Technologies2010321
23Chitosan-based biodegradable functional films for food packaging applicationsInnovative Food Science and Emerging Technologies2020318
24A new technique for spray drying orange juice concentrateInnovative Food Science and Emerging Technologies2010305
25Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparationsInnovative Food Science and Emerging Technologies2010302
26Physical properties of edible modified starch/carboxymethyl cellulose filmsInnovative Food Science and Emerging Technologies2010297
27Chitosan-zinc oxide nanoparticle composite coating for active food packaging applicationsInnovative Food Science and Emerging Technologies2016290
28Effects of ultrasound on milk homogenization and fermentation with yogurt starterInnovative Food Science and Emerging Technologies2000276
29Interactions of milk proteins during heat and high hydrostatic pressure treatments — A ReviewInnovative Food Science and Emerging Technologies2007271
30Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot puréesInnovative Food Science and Emerging Technologies2009270
31Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray dryingInnovative Food Science and Emerging Technologies2005267
32Ultraviolet treatment of orange juiceInnovative Food Science and Emerging Technologies2004266
33Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: ApplicationsInnovative Food Science and Emerging Technologies2013263
34Infrared drying of apple slicesInnovative Food Science and Emerging Technologies2004261
35Antifungal activity of lemongrass (Cympopogon citratus L.) essential oil against key postharvest pathogensInnovative Food Science and Emerging Technologies2007260
36The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storageInnovative Food Science and Emerging Technologies2005259
37Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatmentInnovative Food Science and Emerging Technologies2003257
38Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foodsInnovative Food Science and Emerging Technologies2011256
39Effects of pulsed electric fields on cell membranes in real food systemsInnovative Food Science and Emerging Technologies2000251
40The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juiceInnovative Food Science and Emerging Technologies2004251
41Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinizationInnovative Food Science and Emerging Technologies2008241
42Cold plasma effects on enzyme activity in a model food systemInnovative Food Science and Emerging Technologies2013241
43Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juicesInnovative Food Science and Emerging Technologies2007234
44Improving the pressing extraction of polyphenols of orange peel by pulsed electric fieldsInnovative Food Science and Emerging Technologies2013233
45A new process for the combined recovery of pectin and phenolic compounds from apple pomaceInnovative Food Science and Emerging Technologies2003230
46Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf lifeInnovative Food Science and Emerging Technologies2004230
47Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regressionInnovative Food Science and Emerging Technologies2012228
48Utilization of mango peels as a source of pectin and polyphenolicsInnovative Food Science and Emerging Technologies2005226
49Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic studyInnovative Food Science and Emerging Technologies2007226
50High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry pureeInnovative Food Science and Emerging Technologies2010221