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.

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.

Pasha I, Hussain S, Khan MI, Akram N. Utilization of processed Vigna mungo L. flour in cookies. Nutrition & Food Science 45: 883-894.

dos Santos AM, Carvalho RD, do Vale AE, Lima JS, Santos IF, et al. (2014) Microscopic and Chemical Characterization of Flour of Fruits: An Alternative Source for Supplemental Feeding. Journal of Food Processing & Technology 5: 1.

Kapoor S, Ranote PS, Sharma S (2015) Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti). Journal of Applied and Natural Science 7: 309-315.

Bhargawa S (2015) Quality Evaluation of Aloe (Aloe barbadensis Miller) Juice Supplemented Chapatti.

Akbar FN, Lodhi A, Mahmood S, Mueen-ud-Din G, Murtaza MA (2015) Nutritional Status of School Going Children in Relation to Their Dietary Intake at Mid-Morning. Pakistan Journal of Nutrition 14: 150.

Erukainure OL, Okafor JN, Ogunji A, Ukazu H, Okafor EN, (2016) Bambara–wheat composite flour: rheological behavior of dough and functionality in bread. Food science & nutrition.

Aly MM, Seleem HA (2015) Gluten-free flat bread and biscuits production by cassava, extruded soy protein and pumpkin powder. Food and Nutrition Sciences 6: 660.

Rathi P, Mogra (2012) Development and sensory evaluation of superior products with flaxseed. International journal of food and nutritional sciences 2320-7876.

Wani IA, Sogi DS, Sharma P, Gill BS (2016) Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour. Cogent Food & Agriculture 2: 1124486.

Tharise N, Julianti E, Nurminah M (2014) Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour. International Food Research Journal 21: 1641-1649.

Kohajdová Z, Karovičová J, Magala M (2013) Rheological and qualitative characteristics of pea flour incorporated cracker biscuits. Croatian Journal of Food Science and Technology 5: 11-17.

Kohajdová Z, Karovičová J, Magala M (2013) Effect of lentil and bean flours on rheological and baking properties of wheat dough. Chemical Papers 67: 398-407.

Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M (2014) Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. International journal of food microbiology 180: 78-87.

Gökoğlu N, Yerlikaya P (2014) Freezing technology. Seafood Chilling, Refrigeration and Freezing: Science and Technology 163-85.

Szczawińska ME (2017) Application of Ionizing Radiation for Control of Salmonella in Food. In Current Topics in Salmonella and Salmonellosis. InTech.

Sommers CH, Sheen S (2015) Inactivation of avirulent Yersinia pestis on food and food contact surfaces by ultraviolet light and freezing. Food microbiology 50: 1-4.

Guo M, Jin TZ, Yang R, Antenucci R, Mills B, (2013) Inactivation of natural microflora and inoculated Listeria innocua on whole raw shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing. Food control 34: 24-30.

Prasad P, Kochhar A, Javed M (2016) Development of ready-to-eat supplementary foods using germinated cereal-pulse mix, potato flour and green leafy vegetable for malnourished children. Nutrition & Food Science 46: 30-42.

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