2.6(top 7%)
Impact Factor
2.7(top 7%)
extended IF
63(top 6%)
citing journals
citing authors

Most Cited Articles of Food Science and Technology International

Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems2002679
Review : High-pressure, microbial inactivation and food preservation1995598
Note. Visual and Instrumental Color Evaluation in Red Wines2001176
Review: Bacteriocins of Lactic Acid Bacteria2001172
Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves2006167
Antioxidant Potential of Ecklonia cavaon Reactive Oxygen Species Scavenging, Metal Chelating, Reducing Power and Lipid Peroxidation Inhibition2006155
Review: Health Effects of Cocoa Flavonoids2005127
Some Structural and Physicochemical Characteristics of Tuber and Root Starches2006126
Application and Possibilities of Supercritical CO2 Extraction in Food Processing Industry: An Overview2002121
Progress in antimicrobial activities of chitin, chitosan and its oligosaccharides: a systematic study needs for food applications2012119
Review: Production and functionality of active peptides from milk2011118
Review: Sources, Properties, Applications and Potential uses of Tannin Acyl Hydrolase2001117
Bioactive Compounds and Antioxidant Capacity of Exotic Fruits and Commercial Frozen Pulps from Brazil2008116
Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional: Formerly Revista Española de Ciencia y Tecnología de Alimentos1996109
Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu2005108
High-pressure Food Processing2008103
Effect of Inulin and Lactulose on Survival of Lactobacillus AcidophilusLA-5 and Bifidobacterium Bifidum BB-02 in Acidophilus-Bifidus Yoghurt2005100
Effects of Pulsed Electric Field Processing on Apple and Pear Polyphenoloxidases200199
Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables200797
Note. Physicochemical Composition of Ten Pomegranate Cultivars (Punica granatum L.) Grown in Iran200595
Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds201092
Ohmic Heating and Moderate Electric Field Processing200891
Formation of anthocyanin-derived pigments in experimental red wines / Formación de pigmentos derivados de antocianos en vinos tintos experimentales199988
Grain hardness: a major determinant of wheat quality201086
Antibacterial and physical properties of poly(vinyl chloride)-based film coated with ZnO nanoparticles201085