2.5(top 7%)
Impact Factor
2.7(top 7%)
extended IF
62(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 Systems2002673
Review : High-pressure, microbial inactivation and food preservation1995592
Note. Visual and Instrumental Color Evaluation in Red Wines2001173
Review: Bacteriocins of Lactic Acid Bacteria2001168
Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves2006163
Antioxidant Potential of Ecklonia cavaon Reactive Oxygen Species Scavenging, Metal Chelating, Reducing Power and Lipid Peroxidation Inhibition2006155
Review: Health Effects of Cocoa Flavonoids2005124
Some Structural and Physicochemical Characteristics of Tuber and Root Starches2006123
Application and Possibilities of Supercritical CO2 Extraction in Food Processing Industry: An Overview2002117
Review: Sources, Properties, Applications and Potential uses of Tannin Acyl Hydrolase2001117
Progress in antimicrobial activities of chitin, chitosan and its oligosaccharides: a systematic study needs for food applications2012115
Review: Production and functionality of active peptides from milk2011115
Bioactive Compounds and Antioxidant Capacity of Exotic Fruits and Commercial Frozen Pulps from Brazil2008111
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 Fufu2005105
High-pressure Food Processing2008103
Effect of Inulin and Lactulose on Survival of Lactobacillus AcidophilusLA-5 and Bifidobacterium Bifidum BB-02 in Acidophilus-Bifidus Yoghurt200599
Effects of Pulsed Electric Field Processing on Apple and Pear Polyphenoloxidases200199
Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables200795
Note. Physicochemical Composition of Ten Pomegranate Cultivars (Punica granatum L.) Grown in Iran200594
Ohmic Heating and Moderate Electric Field Processing200890
Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds201089
Formation of anthocyanin-derived pigments in experimental red wines / Formación de pigmentos derivados de antocianos en vinos tintos experimentales199987
Antibacterial and physical properties of poly(vinyl chloride)-based film coated with ZnO nanoparticles201084
Effect of hydrocolloids on selected properties of gluten-free dough and bread201183