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
# | Title | Journal | Year | Citations |
---|---|---|---|---|
1 | Alternative Routes to Oil Structuring | SpringerBriefs in Food, Health and Nutrition | 2015 | 51 |
2 | Techniques for Nanoencapsulation of Food Ingredients | SpringerBriefs in Food, Health and Nutrition | 2014 | 47 |
3 | Detection, Identification, and Analysis of Foodborne Pathogens | SpringerBriefs in Food, Health and Nutrition | 2012 | 30 |
4 | Anthocyanins and Human Health: Biomolecular and therapeutic aspects | SpringerBriefs in Food, Health and Nutrition | 2016 | 26 |
5 | Microarray Detection and Characterization of Bacterial Foodborne Pathogens | SpringerBriefs in Food, Health and Nutrition | 2012 | 21 |
6 | Food Biopreservation | SpringerBriefs in Food, Health and Nutrition | 2014 | 21 |
7 | Food Freezing and Thawing Calculations | SpringerBriefs in Food, Health and Nutrition | 2014 | 20 |
8 | Fourier Transform Infrared Spectroscopy in Food Microbiology | SpringerBriefs in Food, Health and Nutrition | 2012 | 18 |
9 | Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products | SpringerBriefs in Food, Health and Nutrition | 2016 | 17 |
10 | Natural Antimicrobials for Food Biopreservation | SpringerBriefs in Food, Health and Nutrition | 2014 | 16 |
11 | Potato Staple Food Processing Technology | SpringerBriefs in Food, Health and Nutrition | 2017 | 14 |
12 | Nanoencapsulation of Food Bioactive Compounds | SpringerBriefs in Food, Health and Nutrition | 2014 | 12 |
13 | Natural Waxes as Oil Structurants | SpringerBriefs in Food, Health and Nutrition | 2015 | 12 |
14 | Applications of Biosurfactants in Food | SpringerBriefs in Food, Health and Nutrition | 2016 | 12 |
15 | Analytical Techniques for Studying the Physical Properties of Lipid Emulsions | SpringerBriefs in Food, Health and Nutrition | 2012 | 11 |
16 | Biosynthesis and Stability of Anthocyanins | SpringerBriefs in Food, Health and Nutrition | 2016 | 9 |
17 | Classification and Properties of Biosurfactants | SpringerBriefs in Food, Health and Nutrition | 2016 | 9 |
18 | Controlled Atmosphere Storage | SpringerBriefs in Food, Health and Nutrition | 2016 | 8 |
19 | Techniques for Formation of Nanoemulsions | SpringerBriefs in Food, Health and Nutrition | 2014 | 7 |
20 | Electrospraying and Electrospinning Techniques for Nanoencapsulation | SpringerBriefs in Food, Health and Nutrition | 2014 | 7 |
21 | Application of Lactic Acid Bacteria and Their Bacteriocins for Food Biopreservation | SpringerBriefs in Food, Health and Nutrition | 2014 | 7 |
22 | Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and Nutritional Information | SpringerBriefs in Food, Health and Nutrition | 2016 | 7 |
23 | Fruit and Vegetable Storage | SpringerBriefs in Food, Health and Nutrition | 2016 | 7 |
24 | Advances in NMR Spectroscopy for Lipid Oxidation Assessment | SpringerBriefs in Food, Health and Nutrition | 2017 | 7 |
25 | Banana Ripening | SpringerBriefs in Food, Health and Nutrition | 2019 | 7 |
26 | Drying Techniques for Nanoencapsulation | SpringerBriefs in Food, Health and Nutrition | 2014 | 6 |
27 | Liquid-Based Nanoencapsulation Techniques | SpringerBriefs in Food, Health and Nutrition | 2014 | 6 |
28 | Detection and Typing Strategies for Pathogenic Escherichia coli | SpringerBriefs in Food, Health and Nutrition | 2015 | 6 |
29 | Energy Use in Global Food Production | SpringerBriefs in Food, Health and Nutrition | 2015 | 5 |
30 | Anthocyanins as Natural Colors | SpringerBriefs in Food, Health and Nutrition | 2016 | 5 |
31 | Effect of Milk Fat Globule Size on Functionalities and Sensory Qualities of Dairy Products | SpringerBriefs in Food, Health and Nutrition | 2016 | 5 |
32 | Cyclospora cayetanensis as a Foodborne Pathogen | SpringerBriefs in Food, Health and Nutrition | 2017 | 5 |
33 | Listeria monocytogenes in the Food Processing Environment | SpringerBriefs in Food, Health and Nutrition | 2015 | 4 |
34 | Nutritional and Sensorial Aspects of Gluten-Free Products | SpringerBriefs in Food, Health and Nutrition | 2017 | 4 |
35 | Heat Transfer Coefficient and Physical Properties | SpringerBriefs in Food, Health and Nutrition | 2014 | 4 |
36 | Gluten: General Aspects and International Regulations for Products for Celiac People | SpringerBriefs in Food, Health and Nutrition | 2017 | 4 |
37 | Nano and Micro Food Emulsions | SpringerBriefs in Food, Health and Nutrition | 2012 | 3 |
38 | Bioactive Entrapment Using Lipid-Based Nanocarrier Technology | SpringerBriefs in Food, Health and Nutrition | 2014 | 3 |
39 | The Role of Anthocyanins in Health as Antioxidant, in Bone Health and as Heart Protecting Agents | SpringerBriefs in Food, Health and Nutrition | 2016 | 3 |
40 | Diet and Herbal-Derived Medicines | SpringerBriefs in Food, Health and Nutrition | 2016 | 3 |
41 | Effect of Milk Fat Globule Size on Physical Properties of Milk | SpringerBriefs in Food, Health and Nutrition | 2016 | 3 |
42 | Hypobaric Storage | SpringerBriefs in Food, Health and Nutrition | 2016 | 3 |
43 | Functional Foods | SpringerBriefs in Food, Health and Nutrition | 2019 | 3 |
44 | Gluten-Free Foods | SpringerBriefs in Food, Health and Nutrition | 2019 | 3 |
45 | An Overview on Starch Structure and Chemical Nature | SpringerBriefs in Food, Health and Nutrition | 2020 | 3 |
46 | Cryptosporidium as a Foodborne Pathogen | SpringerBriefs in Food, Health and Nutrition | 2014 | 3 |
47 | Gluten-Free Diet: Nutritional Status and Dietary Habits of Celiac Patients | SpringerBriefs in Food, Health and Nutrition | 2017 | 3 |
48 | Formal and Informal Approaches to Food Policy | SpringerBriefs in Food, Health and Nutrition | 2014 | 2 |
49 | Application of Modified Atmosphere Packaging on Quality of Selected Vegetables | SpringerBriefs in Food, Health and Nutrition | 2014 | 2 |
50 | Potential Food Applications of Oleogels | SpringerBriefs in Food, Health and Nutrition | 2015 | 2 |