Citation of paper, Effect of fermentation on the antioxidant activity in plant-based foods

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LWT - Food Science and Technology255.4★★
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Foods174.9
Journal of Food Processing and Preservation132.1★★
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Molecules104.8★★
Journal of Food Biochemistry83.3★★
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Journal of Functional Foods65.1★★
Fermentation54.7
International Journal of Food Science and Technology53.8★★
RSC Advances53.7★★
Polish Journal of Food and Nutrition Sciences43.1★★
Journal of Food Measurement and Characterization42.8★★
Antioxidants47.1
Microorganisms44.9★★
Journal of the Science of Food and Agriculture44.3★★
Food Science and Technology32
Annals of Agricultural Sciences36.4
Food Bioscience34.9
Food Science and Biotechnology33★★
Journal of Cereal Science33.8★★
Food and Function36.1★★
Process Biochemistry34.8★★
Nutrients36.7★★
International Journal of Biological Macromolecules37.9★★
Frontiers in Microbiology35.7
International Journal of Molecular Sciences36.3
IOP Conference Series: Materials Science and Engineering30.4★★
Sustainable Agriculture Reviews21.3
Food Science of Animal Resources23.2
Chinese Herbal Medicines21.4
Frontiers in Nutrition26.2
F1000Research23.6
PeerJ23.1
Biocatalysis and Agricultural Biotechnology24.2
Food Science and Technology Research20.8★★
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Trends in Food Science and Technology215.3★★
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Heliyon23.6
European Food Research and Technology23.4★★
Applied Sciences (Switzerland)22.6
PLoS ONE23.7
Chinese Medicine14.7
Korean Journal of Food Science and Technology1
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Korean Journal of Food Preservation10.5