0.1(top 33%)
Impact Factor
0.1(top 33%)
extended IF
14(top 21%)
H-Index
92
authors
1.2K
papers
2.2K
citations
762
citing journals
2K
citing authors

Most Cited Articles of Advance Journal of Food Science and Technology

TitleYearCitations
The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead201339
Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage201427
Antioxidant Activity of Jambhul, Wood Apple, Ambadi and Ambat Chukka: An Indigenous Lesser Known Fruits and Vegetables of India201325
Effect of Extraction Methods on Polysaccharide of Clitocybe maxima Stipe201322
Effect of Blanching on Properties of Water Yam (Dioscorea alata) Flour201322
Design of Farm Environmental Monitoring System Based on the Internet of Things201420
Research of Sichuan Paocai and Lactic Acid Bacteria201420
Application on the Entropy Method for Determination of Weight of Evaluating Index in Fuzzy Mathematics for Wine Quality Assessment201518
Evaluation of Cold Tolerance for Japonica Rice Varieties from Different Country201318
Effect of Cooking Temperature on Some Quality Characteristics of Soy Milk201318
Bioactive Compounds of Palm Fatty Acid Distillate (PFAD) from Several Palm Oil Refineries201317
Ultra-violet Spectrophotometric Determination of Caffeine in Soft and Energy Drinks Available in Yenagoa, Nigeria201415
Effect of Different Mixed Fertilizer on Yield, Quality and Economic Benefits in Stevia rebaudiana Bertoni201315
Synergy Interval Partial Least Square (siPLS) with Potentiometric Titration Multivariate Calibration for the Simultaneous Determination of Amino Acids in Mixtures201414
Design and Application on Mini Type Food Slicer201313
Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo201313
Antioxidant Activity and Physicochemical Properties of Mature Papaya Fruit (Carica papaya L. cv. Eksotika)201313
Effect of Lupine Flour on Baking Characteristics of Gluten Free Cookies201313
Antioxidant Activity of Peptides from Fermented Milk with Mix Culture of Lactic Acid Bacteria and Yeast201512
Production of Bioactive Peptides from Soybean Meal by Solid State Fermentation with Lactic Acid Bacteria and Protease201412
Enhancing The Food Product Drying with Air Dehumidified by Zeolite201412
Study on Mechanism of Soy Protein Oxidation Induced by Lipid Peroxidation Products201312
Effect of Green and Degree of Roasted Arabic Coffee on Hyperlipidemia and Antioxidant Status in Diabetic Rats201312
In Vitro Antioxidant Activities of Protein Hydrolysate from Germinated Black Soybean (Glycine max L.)201312
Comparison between Chemical Senses Thresholds for Capsaicin and Dihydrocapsaicin in Aqueous Solutions and Identification of the Area of Burning Sensation201411