2(top 9%)
Impact Factor
2.1(top 9%)
extended IF
48(top 8%)
H-Index
2.1K
authors
3.1K
papers
29.1K
citations
2.1K
citing journals
21.5K
citing authors

Most Cited Articles of Food Science and Technology

TitleYearCitations
Physicochemical properties, modifications and applications of starches from different botanical sources2015409
Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos2005226
Lipid oxidation in meat: mechanisms and protective factors – a review2018156
Atividade antioxidante de frutas do cerrado2007155
Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil2014113
Avaliação da atividade antioxidante utilizando sistema beta-caroteno/ácido linoléico e método de seqüestro de radicais DPPH•2006102
Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components2011101
Potential applications of nanotechnology in the agro-food sector2010101
Physicochemical study of CaCO3 from egg shells200793
Rosemary (Rosmarinus officinalis): a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide200891
Nutritional composition, fatty acid and tocopherol contents of buriti (Mauritia flexuosa) and patawa (Oenocarpus bataua) fruit pulp from the amazon region201183
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties201382
Application of fats in some food products201477
Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil201474
Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla201374
Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material201067
CARACTERÍSTICAS DE QUALIDADE DO CONTRAFILÉ (m. L. dorsi) DE TOUROS JOVENS DA RAÇA NELORE199866
Alpha-tocopherol and gamma-tocopherol concentration in vegetable oils201465
Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches201062
Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks201460
Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma201260
Análise de própolis200660
Prospects of robotics in food industry201759
Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg201559
Comparison of phenol content and antioxidant capacity of nuts201059