0.5(top 50%)
impact factor
165(top 50%)
papers
592(top 50%)
citations
12(top 50%)
h-index
0.5(top 50%)
extended IF
236
all documents
636
doc citations
19(top 50%)
g-index

Top Articles

#TitleJournalYearCitations
1Alternative Routes to Oil StructuringSpringerBriefs in Food, Health and Nutrition201551
2Techniques for Nanoencapsulation of Food IngredientsSpringerBriefs in Food, Health and Nutrition201447
3Detection, Identification, and Analysis of Foodborne PathogensSpringerBriefs in Food, Health and Nutrition201230
4Anthocyanins and Human Health: Biomolecular and therapeutic aspectsSpringerBriefs in Food, Health and Nutrition201626
5Microarray Detection and Characterization of Bacterial Foodborne PathogensSpringerBriefs in Food, Health and Nutrition201221
6Food BiopreservationSpringerBriefs in Food, Health and Nutrition201421
7Food Freezing and Thawing CalculationsSpringerBriefs in Food, Health and Nutrition201420
8Fourier Transform Infrared Spectroscopy in Food MicrobiologySpringerBriefs in Food, Health and Nutrition201218
9Effect of Milk Fat Globule Size on the Physical Functionality of Dairy ProductsSpringerBriefs in Food, Health and Nutrition201617
10Natural Antimicrobials for Food BiopreservationSpringerBriefs in Food, Health and Nutrition201416
11Potato Staple Food Processing TechnologySpringerBriefs in Food, Health and Nutrition201714
12Nanoencapsulation of Food Bioactive CompoundsSpringerBriefs in Food, Health and Nutrition201412
13Natural Waxes as Oil StructurantsSpringerBriefs in Food, Health and Nutrition201512
14Applications of Biosurfactants in FoodSpringerBriefs in Food, Health and Nutrition201612
15Analytical Techniques for Studying the Physical Properties of Lipid EmulsionsSpringerBriefs in Food, Health and Nutrition201211
16Biosynthesis and Stability of AnthocyaninsSpringerBriefs in Food, Health and Nutrition20169
17Classification and Properties of BiosurfactantsSpringerBriefs in Food, Health and Nutrition20169
18Controlled Atmosphere StorageSpringerBriefs in Food, Health and Nutrition20168
19Techniques for Formation of NanoemulsionsSpringerBriefs in Food, Health and Nutrition20147
20Electrospraying and Electrospinning Techniques for NanoencapsulationSpringerBriefs in Food, Health and Nutrition20147
21Application of Lactic Acid Bacteria and Their Bacteriocins for Food BiopreservationSpringerBriefs in Food, Health and Nutrition20147
22Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and Nutritional InformationSpringerBriefs in Food, Health and Nutrition20167
23Fruit and Vegetable StorageSpringerBriefs in Food, Health and Nutrition20167
24Advances in NMR Spectroscopy for Lipid Oxidation AssessmentSpringerBriefs in Food, Health and Nutrition20177
25Banana RipeningSpringerBriefs in Food, Health and Nutrition20197
26Drying Techniques for NanoencapsulationSpringerBriefs in Food, Health and Nutrition20146
27Liquid-Based Nanoencapsulation TechniquesSpringerBriefs in Food, Health and Nutrition20146
28Detection and Typing Strategies for Pathogenic Escherichia coliSpringerBriefs in Food, Health and Nutrition20156
29Energy Use in Global Food ProductionSpringerBriefs in Food, Health and Nutrition20155
30Anthocyanins as Natural ColorsSpringerBriefs in Food, Health and Nutrition20165
31Effect of Milk Fat Globule Size on Functionalities and Sensory Qualities of Dairy ProductsSpringerBriefs in Food, Health and Nutrition20165
32Cyclospora cayetanensis as a Foodborne PathogenSpringerBriefs in Food, Health and Nutrition20175
33Listeria monocytogenes in the Food Processing EnvironmentSpringerBriefs in Food, Health and Nutrition20154
34Nutritional and Sensorial Aspects of Gluten-Free ProductsSpringerBriefs in Food, Health and Nutrition20174
35Heat Transfer Coefficient and Physical PropertiesSpringerBriefs in Food, Health and Nutrition20144
36Gluten: General Aspects and International Regulations for Products for Celiac PeopleSpringerBriefs in Food, Health and Nutrition20174
37Nano and Micro Food EmulsionsSpringerBriefs in Food, Health and Nutrition20123
38Bioactive Entrapment Using Lipid-Based Nanocarrier TechnologySpringerBriefs in Food, Health and Nutrition20143
39The Role of Anthocyanins in Health as Antioxidant, in Bone Health and as Heart Protecting AgentsSpringerBriefs in Food, Health and Nutrition20163
40Diet and Herbal-Derived MedicinesSpringerBriefs in Food, Health and Nutrition20163
41Effect of Milk Fat Globule Size on Physical Properties of MilkSpringerBriefs in Food, Health and Nutrition20163
42Hypobaric StorageSpringerBriefs in Food, Health and Nutrition20163
43Functional FoodsSpringerBriefs in Food, Health and Nutrition20193
44Gluten-Free FoodsSpringerBriefs in Food, Health and Nutrition20193
45An Overview on Starch Structure and Chemical NatureSpringerBriefs in Food, Health and Nutrition20203
46Cryptosporidium as a Foodborne PathogenSpringerBriefs in Food, Health and Nutrition20143
47Gluten-Free Diet: Nutritional Status and Dietary Habits of Celiac PatientsSpringerBriefs in Food, Health and Nutrition20173
48Formal and Informal Approaches to Food PolicySpringerBriefs in Food, Health and Nutrition20142
49Application of Modified Atmosphere Packaging on Quality of Selected VegetablesSpringerBriefs in Food, Health and Nutrition20142
50Potential Food Applications of OleogelsSpringerBriefs in Food, Health and Nutrition20152