Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

+441704335730

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Citations Report

Citations Report - Journal of Food Processing & Technology [459 Articles]

The articles published in Journal of Food Processing & Technology have been cited 459 times by eminent researchers all around the world. Following is the list of articles that have cited the articles published in Journal of Food Processing & Technology.

Jung LS, Lee SH, Kim S, Ahn J (2013) Effect of high hydrostatic pressure on the quality-related properties of carrot and spinach. Food Science and Biotechnology 22: 189-195.

Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O (2014) In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix. Journal of Functional Foods 7: 161-169.

Rodríguez-Roque MJ, de Ancos B, Sánchez-Moreno C, Cano MP, Elez-Martínez P, et al. (2015) Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. Journal of Functional Foods 14: 33-43.

Bindu J, Ginson J, Kamalakanth CK, Asha KK, Gopal TS (2013) Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage. Innovative Food Science & Emerging Technologies 17: 37-42.

Kiełczyński P, Szalewski M, Balcerzak A, Malanowski A, Siegoczyński RM, et al. (2012) Investigation of high-pressure phase transitions in DAG (diacylglycerol) oil using the Bleustein–Gulyaev ultrasonic wave method. Food Research International 49: 60-64.

Huang HW, Hsu CP, Yang BB, Wang CY (2014) Potential Utility of High‐Pressure Processing to Address the Risk of Food Allergen Concerns. Comprehensive Reviews in Food Science and Food Safety 13: 78-90.

Kangur L (2013) High-Pressure Spectroscopy Study of Chromophore-Binding Hydrogen Bonds in Light-Harvesting Complexes of Photosynthetic Bacteria (Doctoral dissertation).

Bantacut T, Saptana S (2016) Politik Pangan Berbasis Industri Tepung Komposit. In Forum penelitian Agro Ekonomi 32: 19-41.

Sudjatmoko LR, Wirjoadi BS (2015) EFFECTS OF NITROGEN ION IMPLANTATION ON HARDNESS AND WEAR RESISTANCE OF THE Ti-6Al-4V ALLOY PENGARUH IMPLANTASI ION NITROGEN PADA KEKERASAN DAN KETAHANAN AUS PADUAN Ti-6Al-4V.

CODINĂ GG, MIRONEASA S (2016) APPLICATION OF D-OPTIMAL MIXTURE DESIGN TO OPTIMIZE THE WHEAT-PUMPKIN COMPOSITE FLOUR FOR BREAD PRODUCTION. Food & Environment Safety.

Kumar KA, Sharma GK, Khan MA, Semwal AD (2016) A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits. Journal of Food Measurement and Characterization 10: 274-282.

AMAPU TY (2016) POTENTIALS OF CO-CULTURE OF SACCHAROMYCES CEREVISIAE AND AMYLOLYTIC LACTIC ACID BACTERIA ON CASSAVA AND WHEAT DOUGH FERMENTATION (Doctoral dissertation).

Deepa T (2013) Evaluation of grain based wholesome functional foods for geriatric population (Doctoral dissertation, University of Agricultural Sciences, Bengaluru).

Baranwal D, Sankhla A, Bolia S, Avinash P (2014) Effect of Malting on the Anti-Nutritional Factors of Composite Flour. Trends in Biosciences 7: 273-276.

AwadElkareem AM, Al-Shammari E (2015) Nutritional and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour. Pakistan Journal of Nutrition 14: 841.

Mridula D, Sharma M, Manikantan MR, Gupta RK (2013) Development of Quick Cooking Dalia utilizing Sprouted Wheat. Journal of Agricultural Engineering 50: 14-22.

Ali N, Khan FU, Shah HU (2013) Biochemical variability among wheat cultivars grown in Khyber Pakhtunkwa. Pak. J. Biochem. Mol. Biol 46: 11-15.

Niazi S, Pasha I, Shoaib M, Raza H, Korma SA, et al. (2016) NUTRITIONAL, PHYSIOCHEMICAL, PASTING AND THERAPEUTIC ATTRIBUTES OF COMPOSITE FLOUR.

Ashwath KK, Sharma GK, Khan MA, Semwal AD (2016) A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits. Food Measure

Anjum E, Soomro AH, Mumtaz A, Shaikh SA (2015) Physico-chemical and organolaptic evaluation of gluten free chapatti made from mung bean and rice composite flour. Pakistan Journal of Food Sciences 25: 43-50.

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