What is the impact factor of Food Science and Technology International?

2.5. The 2021 impact factor of Food Science and Technology International is 2.5. By the impact factor, Food Science and Technology International falls within the top 7% of scholarly journals.

Food Science and Technology International Top Articles:...

2.5(top 7%)

Impact Factor

2.7(top 7%)

extended IF

62(top 6%)

H-Index

1.4K

authors

1.6K

papers

22.3K

citations

2.1K

citing journals

17K

citing authors

Most Cited Articles of Food Science and Technology International

Title	Year	Citations
Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems	2002	673
Review : High-pressure, microbial inactivation and food preservation	1995	592
Note. Visual and Instrumental Color Evaluation in Red Wines	2001	173
Review: Bacteriocins of Lactic Acid Bacteria	2001	168
Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves	2006	163
Antioxidant Potential of Ecklonia cavaon Reactive Oxygen Species Scavenging, Metal Chelating, Reducing Power and Lipid Peroxidation Inhibition	2006	155
Review: Health Effects of Cocoa Flavonoids	2005	124
Some Structural and Physicochemical Characteristics of Tuber and Root Starches	2006	123
Application and Possibilities of Supercritical CO2 Extraction in Food Processing Industry: An Overview	2002	117
Review: Sources, Properties, Applications and Potential uses of Tannin Acyl Hydrolase	2001	117
Progress in antimicrobial activities of chitin, chitosan and its oligosaccharides: a systematic study needs for food applications	2012	115
Review: Production and functionality of active peptides from milk	2011	115
Bioactive Compounds and Antioxidant Capacity of Exotic Fruits and Commercial Frozen Pulps from Brazil	2008	111
Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional: Formerly Revista Española de Ciencia y Tecnología de Alimentos	1996	109
Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu	2005	105
High-pressure Food Processing	2008	103
Effect of Inulin and Lactulose on Survival of Lactobacillus AcidophilusLA-5 and Bifidobacterium Bifidum BB-02 in Acidophilus-Bifidus Yoghurt	2005	99
Effects of Pulsed Electric Field Processing on Apple and Pear Polyphenoloxidases	2001	99
Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables	2007	95
Note. Physicochemical Composition of Ten Pomegranate Cultivars (Punica granatum L.) Grown in Iran	2005	94
Ohmic Heating and Moderate Electric Field Processing	2008	90
Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds	2010	89
Formation of anthocyanin-derived pigments in experimental red wines / Formación de pigmentos derivados de antocianos en vinos tintos experimentales	1999	87
Antibacterial and physical properties of poly(vinyl chloride)-based film coated with ZnO nanoparticles	2010	84
Effect of hydrocolloids on selected properties of gluten-free dough and bread	2011	83

How are inpact factors calculated?

The impact factor (IF) is calculated by counting citations from peer-reviewed journals only.

extended IF also counts citations from books and conference papers. However, no patent, abstract, working papers, online documents, etc., are covered.

Scientometrics

Overviews

Food Science and Technology International

Agriculture, Chemical Engineering, Industrial Engineering, Food Science and Technology

Most Cited Articles of Food Science and Technology International