Contemporary Food Engineering

0.2(top 100%)

impact factor

373(top 50%)

papers

929(top 50%)

citations

11(top 50%)

h-index

0.2(top 100%)

impact factor

611

all documents

1.0K

doc citations

18(top 50%)

g-index

Top Articles

#	Title	Journal	Year	Citations
1	Ultraviolet Light in Food Technology	Contemporary Food Engineering	2009	83
2	Edible Coatings	Contemporary Food Engineering	2012	24
3	Pulse Electric Field-Assisted Extraction	Contemporary Food Engineering	2011	20
4	Chemistry of Frying	Contemporary Food Engineering	2008	18
5	Instant Controlled Pressure Drop Technology in Plant Extraction Processes	Contemporary Food Engineering	2011	17
6	Advances in the Use of 1-MCP	Contemporary Food Engineering	2015	15
7	Principles and Applications of UV Technology	Contemporary Food Engineering	2009	14
8	Physical–Chemical Principles in Freezing	Contemporary Food Engineering	2011	14
9	Active and Intelligent Packaging for Milk and Milk Products	Contemporary Food Engineering	2009	13
10	Advanced Fermentation Processes	Contemporary Food Engineering	2013	13
11	Thermal Treatment Effects in Fruit Juices	Contemporary Food Engineering	2012	12
12	Temperature Distribution and Chemical Reactions in Foods Treated by Pressure-Assisted Thermal Processing	Contemporary Food Engineering	2009	11
13	Biodegradable Films Based on Biopolymers for Food Industries	Contemporary Food Engineering	2009	10
14	Scales and Forces in Emulsification	Contemporary Food Engineering	2015	10
15	Low-Sugar and Low-Fat Sweet Goods	Contemporary Food Engineering	2008	9
16	Physical and Chemical Control of Postharvest Diseases	Contemporary Food Engineering	2015	9
17	Heat and Mass Transfer during Baking of Sweet Goods	Contemporary Food Engineering	2008	8
18	Pressurized Hot Water Extraction and Processing	Contemporary Food Engineering	2011	8
19	Freeze Concentration Applications in Fruit Processing	Contemporary Food Engineering	2012	8
20	Production and Food Applications of Microbial Biopolymers	Contemporary Food Engineering	2013	8
21	Biological Control of Postharvest Diseases	Contemporary Food Engineering	2015	7
22	Sensory Evaluation of Foods	Contemporary Food Engineering	2015	7
23	Quality of Battered or Breaded Fried Products	Contemporary Food Engineering	2008	7
24	Trends in Breadmaking	Contemporary Food Engineering	2009	7
25	Infrared Drying	Contemporary Food Engineering	2010	7
26	Physical‚ÄìChemical Principles in Freezing	Contemporary Food Engineering	2005	6
27	Biosurfactants as Emerging Additives in Food Processing	Contemporary Food Engineering	2009	6
28	Applications of Membrane Technologies in the Dairy Industry	Contemporary Food Engineering	2009	6
29	Pulsed Electrical Discharges	Contemporary Food Engineering	2011	6
30	Reverse Micellar Extraction of Bioactive Compounds for Food Products	Contemporary Food Engineering	2011	6
31	Food Gels	Contemporary Food Engineering	2012	6
32	CFD Modeling of Indoor Atmosphere and Water Exchanges during the Cheese Ripening Process	Contemporary Food Engineering	2007	5
33	Flavor Changes During Frying	Contemporary Food Engineering	2008	5
34	Recent Research on Calcium and Postharvest Behavior	Contemporary Food Engineering	2015	5
35	Time-Resolved Technique for Measuring Optical Properties and Quality of Food	Contemporary Food Engineering	2016	5
36	Convective Dryingof Foods	Contemporary Food Engineering	2008	5
37	Microbial Inactivation by UV Light	Contemporary Food Engineering	2009	5
38	Infrared Baking and Roasting	Contemporary Food Engineering	2010	5
39	Applications of CFD in Jet Impingement Oven	Contemporary Food Engineering	2007	4
40	Latest Developments and Future Trends in Food Packaging and Biopackaging	Contemporary Food Engineering	2009	4
41	Computer Modeling of Microwave Heating Processes for Food Preservation	Contemporary Food Engineering	2010	4
42	High Pressure–Assisted Extraction	Contemporary Food Engineering	2011	4
43	Introduction to Extrusion Technology	Contemporary Food Engineering	2011	4
44	Nutritional Changes during Extrusion Cooking	Contemporary Food Engineering	2011	4
45	Light Scattering–Based Detection of Food Pathogens	Contemporary Food Engineering	2016	4
46	VIS/NIR Spectroscopy	Contemporary Food Engineering	2008	4
47	Biotechnological Tools to Produce Natural Flavors and Methods to Authenticate Their Origin	Contemporary Food Engineering	2009	4
48	Infrared Dry Blanching	Contemporary Food Engineering	2010	4
49	Freeze Drying	Contemporary Food Engineering	2012	4
50	Malting	Contemporary Food Engineering	2013	4

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