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Food Science and Technology
Agriculture
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Food Science and Technology
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Biotechnology
2
(top 9%)
Impact Factor
2.1
(top 9%)
extended IF
48
(top 8%)
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2.1K
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29.1K
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2.1K
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Most Cited Articles of Food Science and Technology
Title
Year
Citations
Physicochemical properties, modifications and applications of starches from different botanical sources
2015
409
Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos
2005
226
Lipid oxidation in meat: mechanisms and protective factors – a review
2018
156
Atividade antioxidante de frutas do cerrado
2007
155
Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
2014
113
Avaliação da atividade antioxidante utilizando sistema beta-caroteno/ácido linoléico e método de seqüestro de radicais DPPH
2006
102
Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components
2011
101
Potential applications of nanotechnology in the agro-food sector
2010
101
Physicochemical study of CaCO3 from egg shells
2007
93
Rosemary (Rosmarinus officinalis): a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide
2008
91
Nutritional composition, fatty acid and tocopherol contents of buriti (Mauritia flexuosa) and patawa (Oenocarpus bataua) fruit pulp from the amazon region
2011
83
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties
2013
82
Application of fats in some food products
2014
77
Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
2014
74
Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla
2013
74
Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material
2010
67
CARACTERÍSTICAS DE QUALIDADE DO CONTRAFILÉ (m. L. dorsi) DE TOUROS JOVENS DA RAÇA NELORE
1998
66
Alpha-tocopherol and gamma-tocopherol concentration in vegetable oils
2014
65
Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches
2010
62
Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
2014
60
Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma
2012
60
Análise de própolis
2006
60
Prospects of robotics in food industry
2017
59
Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
2015
59
Comparison of phenol content and antioxidant capacity of nuts
2010
59
previous
2013
2014
2015
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.
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