208
Articles
3.2K
Citations
2.5
avg. Impact Factor
28
h-index

Most Cited Articles of School of Nutrition and Food Sciences in 2016

TitleJournalYearCitations
Dietary fiber and satiety: the effects of oats on satietyNutrition Reviews201693
Intermolecular binding of blueberry pectin-rich fractions and anthocyaninFood Chemistry201667
Impact of 100% Fruit Juice Consumption on Diet and Weight Status of Children: An Evidence-based ReviewCritical Reviews in Food Science and Nutrition201640
Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat breadInternational Journal of Food Science and Technology201638
Development of a combined low-methoxyl-pectin and rice-bran-extract delivery system to improve the viability of Lactobacillus plantarum under acid and bile conditionsLWT - Food Science and Technology201625
Study on oil absorbency of succinic anhydride modified banana cellulose in ionic liquidCarbohydrate Polymers201625
Microencapsulation of ginger (Zingiber officinale) extract by spray drying technologyLWT - Food Science and Technology201624
Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge CakeJournal of Food Science201622
Evaluation of alpha-tocopherol stability in soluble dietary fiber based nanofiberLWT - Food Science and Technology201619
Application of water-soluble chitosan to shrimp for quality retentionLWT - Food Science and Technology201618
Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefirJournal of Dairy Science201615
Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White PowderJournal of Food Science201615
Physicochemical Changes and Glycation Reaction in Intermediate-Moisture Protein-Sugar Foods with and without Addition of Resveratrol during StorageJournal of Agricultural and Food Chemistry201614
Three protective agents for pectin-rice bran capsules for encapsulating Lactobacillus plantarumFood Bioscience201613
Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odourInternational Journal of Food Science and Technology201610
Oil extraction from sheanut (Vitellaria paradoxa Gaertn C.F.) kernels assisted by microwavesJournal of Food Science and Technology201610
Butterfly pea (Clitoria ternatea) seed and petal extracts decreased HEp-2 carcinoma cell viabilityInternational Journal of Food Science and Technology20169
Discrimination of edible fungi varieties and evaluation of their umami intensities by using an electronic tongue methodInternational Journal of Food Science and Technology20169
Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineappleFood Science and Biotechnology20168
Exploratory and confirmatory factor analysis of the Adolescent Motivation to Cook Questionnaire: A Self-Determination Theory instrumentAppetite20168
Removing Potatoes from Children's Diets May Compromise Potassium IntakeAdvances in Nutrition20167
Prevalence and Distribution of Campylobacter jejuni in Small-Scale Broiler OperationsJournal of Food Protection20166
Salmonella and Escherichia coli O157:H7 Inactivation, Color, and Bioactive Compounds Enhancement on Raspberries during Frozen Storage after Decontamination Using New Formula Sanitizer Washing or Pulsed LightJournal of Food Protection20166
Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings TestJournal of Food Science20165
Exploratory and confirmatory factory analysis of the Willingness to Eat Whole Grains Questionnaire: A measure of young adults' attitudes toward consuming whole grain foodsAppetite20163