Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

+44 1704335730

Citations Report

Citations Report - Journal of Food Processing & Technology [521 Articles]

The articles published in Journal of Food Processing & Technology have been cited 521 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.

Shalsh FJ, Ibrahim NA, Arifullah M (2016) Screening of ethanol-tolerant fusants of Saccharomyces cerevisiae and Pichia stipitis from protoplast fusion. Current Research Journal of Biological Sciences 8: 10-14.

Owusu J, Ma H, Wang Z, Afoakwah NA, Zhou C, et al. (2015) Effect of pH and temperature on antioxidant levels of tomato wine. Journal of Food Biochemistry 39: 91-100.

Bhat R, Suryanarayana LC, Chandrashekara KA, Krishnan P, Kush A, et al. (2015) Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract. Journal of bioscience and bioengineering 119: 430-432.

Arun Kumar R, Sathish Kumar D, Gayatri V, Nishanth T (2011) A Comprehensive Assessment and Perception of Genetically Modified Foods. Journal of Genetic Syndromes & Gene Therapy.

Mbaeyi-Nwaoha IE, Ajumobi CN (2015) Production and microbial evaluation of table wine from tamarind (Tamarindus indica) and soursop (Annona muricata). Journal of Food Science and Technology 52: 105-116.

Musyimi FM, Onyango CA, Okoth EM, Mathooko FM (2013) The influence of process optimization on the fermentation profile of mango wine prepared from the Apple mango variety.

Jagtap UB, Bapat VA (2015) Wines from fruits other than grapes: Current status and future prospectus. Food Bioscience 9: 80-96.

Kocher GS (2011) Status of wine production from guava (psidium guajava l.): A traditional fruit of india. African Journal of Food Science 5: 851-860.

Martins B (2015) Azeites virgens: efeito da cultivar na composição química e estudo da adição de agentes para incremento de antioxidantes quando sujeitos a aquecimento em micro-ondas (Doctoral dissertation).

Chamorrro AL, Benavides AM, Correa HA (2016) Caracterización de aceite de semillas de maracuyá (Passiflora edulis Sims.) procedentes de residuos agroindustriales obtenido con CO2 supercrítico. Acta Agronómica 27: 66.

Achicanoy D, Jhazmin D (2015) Efecto de las condiciones de la extracción supercrítica de aceites obtenidos de semillas de frutas sobre el rendimiento, composición y actividad antioxidante (Doctoral dissertation, Universidad Nacional de Colombia-Sede Palmira).

Ke Junquan (2016) Analysis of Characteristics of Triacylglycerides and Sterol Compounds in Oil by Ultra Performance Liquid Chromatography - Tandem Mass Spectrometry. Journal of Food Science and Technology of Taiwan University 1: 1-40.

Siddiqui A, Anusha N (2012) Deleterious Effects of Food Habits in Present Era. J Aller Ther 3: 2.

IVANOVA S, MARINOVA G, BATCHVAROV V (2016) COMPARISON OF FATTY ACID COMPOSITION OF VARIOUS TYPES OF EDIBLE OILS. Bulgarian Journal of Agricultural Science 22: 849-856.

Coutinho DJ, Barbosa MO, de Souza RJ, da Silva AS, da Silva SI, et al. (2016) Comparative Study of the Physicochemical Properties of FAME from Seed Oils of Some Native Species of Brazilian Atlantic Forest. Journal of the American Oil Chemists' Society 93: 1519-1528.

Hanczyc M (2013) Bütschli Dynamic Droplet System Rachel Armstrong. Artificial Life 19: 331-346.

Köseoğlu O, Sevim D, Kadiroğlu P (2016) Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chemistry 212: 628-634.

De Marchis F, Valeri MC, Pompa A, Bouveret E, Alagna F, et al. (2016) Overexpression of the olive acyl carrier protein gene (OeACP1) produces alterations in fatty acid composition of tobacco leaves. Transgenic research 25: 45-61.

Armstrong R (2014) Designing with protocells: applications of a novel technical platform. Life 4: 457-490.

Uitterhaegen E, Sampaio KA, Delbeke EI, De Greyt W, Cerny M,(2016) Characterization of French Coriander Oil as Source of Petroselinic Acid. Molecules 21: 1202.

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