(top 60%)
Impact Factor
(top 60%)
extended IF
9(top 27%)
H-Index
9
authors
61
papers
803
citations
289
citing journals
926
citing authors

Most Cited Articles of Food Science and Technology Bulletin

TitleYearCitations
Dietary prebiotics: current status and new definition2010305
Antimicrobial properties of green tea catechins2005171
Kefir ? a complex probiotic2005116
Microalgae – source of natural bioactive molecules as functional ingredients201039
The nutritional and health benefits of almonds: a healthy food choice200918
Bacillus coagulansas a probiotic201014
Bacterial spore formers as probiotics for poultry200712
Lactitol, an emerging prebiotic: functional properties with a focus on digestive health200710
Risk management of vitamins and minerals: a risk categorisation model for the setting of maximum levels in food supplements and fortified foods20079
Control strategies forSalmonellacolonisation of poultry: the probiotic perspective20098
Flax lignans: new opportunities for functional foods20108
Dietary-based gut flora modulation againstClostridium difficileonset20076
Development and functional properties of Bimuno®: a second-generation prebiotic mixture20105
Prebiotics: a nutritional concept gaining momentum in modern nutrition20054
Inulin: a prebiotic functional food ingredient20064
Shaping the human microbiome with prebiotic foods – current perspectives for continued development20104
Innovation strategies for functional foods and supplements—challenges of the positioning between foods and drugs20104
Gastrointestinal infections and the protective role of probiotics and prebiotics20034
Functional foods, blood lipids and coronary heart disease20024
The scientific substantiation of health claims with particular reference to the grading of evidence and consumer understanding20053
Phytochemicals ? a future in functional foods?20063
Probiotics ? the consumer perspective20063
Assessment of the efficacy of probiotics, prebiotics and synbiotics in swine nutrition: a review20063
Prebiotics in ancient diets20073
Mining whole grains for functional components20073