2.8(top 20%)
impact factor
2.9K(top 10%)
papers
37.7K(top 10%)
citations
62(top 10%)
h-index
2.9(top 20%)
impact factor
3.4K
all documents
40.3K
doc citations
88(top 10%)
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Top Articles

#TitleJournalYearCitations
1Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and In Vitro Anti-Inflammatory Activities of Severinia buxifoliaJournal of Food Quality2019307
2PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLESJournal of Food Quality1987239
3HUE ANGLE DETERMINATIONS AND STATISTICAL ANALYSIS FOR MULTIQUADRANT HUNTER L,a,b DATAJournal of Food Quality1995206
4Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus)Journal of Food Quality2017158
5CONSUMER PERCEPTIONS OF QUALITY: APRICOTS, CANTALOUPES, PEACHES, PEARS, STRAWBERRIES, AND TOMATOESJournal of Food Quality1991155
6Essential Oils in Stored Product Insect Pest ControlJournal of Food Quality2018155
7FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEWJournal of Food Quality1984151
8Application of Blockchain and Internet of Things in Healthcare and Medical Sector: Applications, Challenges, and Future PerspectivesJournal of Food Quality2021150
9PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILSJournal of Food Quality2007139
10MAGNITUDE ESTIMATION: NOTES ON WHAT, HOW, WHEN, AND WHY TO USE ITJournal of Food Quality1977137
11Impact of Different Extraction Solvents on Bioactive Compounds and Antioxidant Capacity from the Root of Salacia chinensis L.Journal of Food Quality2017136
12HEAVY METAL LEVELS IN VEGETABLES IN TURKEY ARE WITHIN SAFE LIMITS FOR Cu, Zn, Ni AND EXCEEDED FOR Cd AND PbJournal of Food Quality2006135
13EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM‐PACKAGED BEEF AND PORKJournal of Food Quality2008135
14NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTSJournal of Food Quality1989133
15MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLESJournal of Food Quality1987132
16FOOD IRRADIATION: BENEFITS AND CONCERNSJournal of Food Quality1990130
17Phenolic Profile and Antioxidant Activity of Crude Extracts from Microalgae and Cyanobacteria StrainsJournal of Food Quality2017125
18Antioxidant Properties of Popular Turmeric(Curcuma longa)Varieties from BangladeshJournal of Food Quality2017122
19AlternariaMycotoxins in Food and Feed: An OverviewJournal of Food Quality2017122
20NUTRITIONAL CONSEQUENCES OF MINIMAL PROCESSING OF FRUITS AND VEGETABLESJournal of Food Quality1987121
21THE EFFECTS OF THERMAL AND NONTHERMAL PROCESSING METHODS ON APPLE CIDER QUALITY AND CONSUMER ACCEPTABILITYJournal of Food Quality2005121
22DETERMINATION OF CHEMICAL COMPOSITION OF ANATOLIAN CAROB POD (CERATONIA SILIQUA L.): SUGARS, AMINO AND ORGANIC ACIDS, MINERALS AND PHENOLIC COMPOUNDSJournal of Food Quality2007121
23°BRIX/ACID RATIO AS A PREDICTOR OF CONSUMER ACCEPTABILITY OF CRIMSON SEEDLESS TABLE GRAPESJournal of Food Quality2008121
24High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode ConfigurationJournal of Food Quality2018113
25RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEFJournal of Food Quality1985111
26The Role of Microbes in Coffee Fermentation and Their Impact on Coffee QualityJournal of Food Quality2019111
27QUALITY OF MINIMALLY PROCESSED FRUITS AND VEGETABLESJournal of Food Quality1987101
28Effects of Gliadin/Glutenin and HMW‐GS/LMW‐GS Ratio on Dough Rheological Properties and Bread‐Making Potential of Wheat VarietiesJournal of Food Quality201597
29COMPOSITION OF CROCINS AND PICROCROCIN FROM SPANISH SAFFRON (CROCUS SATIVUS L.)Journal of Food Quality200192
30CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULTIVATED AND WILDFRAGARIAANDRUBUSBERRIESJournal of Food Quality201190
31EFFECTS OF USING ROSEMARY EXTRACT AND ONION JUICE ON OXIDATIVE STABILITY OF SARDINE (SARDINA PILCHARDUS) MINCEJournal of Food Quality200588
32Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from MeatJournal of Food Quality201988
33RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEFJournal of Food Quality198787
34COMPOSITION PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS AND SHELF LIFE OF WHOLE MILK AFTER THERMAL AND THERMO‐SONICATION TREATMENTSJournal of Food Quality200986
35EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIESJournal of Food Quality201086
36COLOR PERCEPTION AND FOOD QUALITYJournal of Food Quality199184
37Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory PropertiesJournal of Food Quality201684
38CHILLING INJURY. A REVIEW OF QUALITY ASPECTSJournal of Food Quality198883
39THE EFFECT OF ULTRAVIOLET IRRADIATION ON SHELF-LIFE AND RIPENING OF PEACHES AND APPLESJournal of Food Quality199183
40RIPENING AND QUALITY CHANGES IN MANGO FRUIT AS AFFECTED BY COATING WITH AN EDIBLE FILMJournal of Food Quality200081
41THE EFFECT OF COLOR ON THIRST QUENCHING, SWEETNESS, ACCEPTABILITY AND FLAVOR INTENSITY IN FRUIT PUNCH FLAVORED BEVERAGESJournal of Food Quality199277
42Effect of Salinity Intrusion on Food Crops, Livestock, and Fish Species at Kalapara Coastal Belt in BangladeshJournal of Food Quality201776
43EFFECT OF CHITOSAN COATING ON SHELF LIFE AND QUALITY OF FRESH‐CUT MUSHROOMJournal of Food Quality200774
44MEASURING SENSORIAL QUALITY OF IBERIAN HAM BY RASCH MODELJournal of Food Quality199672
45Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil ProcessingJournal of Food Quality201572
46Health and Safety Considerations of Fermented SausagesJournal of Food Quality201772
47Intrusion Detection Using Machine Learning for Risk Mitigation in IoT-Enabled Smart Irrigation in Smart FarmingJournal of Food Quality202272
48PARTIAL REPLACEMENT OF MEAT BY PEA FIBER AND WHEAT FIBER: EFFECT ON THE CHEMICAL COMPOSITION, COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERSJournal of Food Quality200871
49Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus MuscleJournal of Food Quality201571
50Phytochemicals and Overall Quality of Leafy Lettuce (Lactuca sativa L.) Varieties Grown in Closed Hydroponic SystemJournal of Food Quality201671