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Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Journal of Nutrition & Food Sciences : Citations & Metrics Report

Articles published in Journal of Nutrition & Food Sciences have been cited by esteemed scholars and scientists all around the world. Journal of Nutrition & Food Sciences has got h-index 37, which means every article in Journal of Nutrition & Food Sciences has got 37 average citations.

Following are the list of articles that have cited the articles published in Journal of Nutrition & Food Sciences.

  2020 2019 2018 2017 2016

Year wise published articles

62 22 103 77 141

Year wise citations received

1499 1284 1076 933 756
Journal total citations count 7405
Journal impact factor 12.03
Journal 5 years impact factor 13.73
Journal cite score 18.18
Journal h-index 37
Journal h-index since 2016 36
Important citations

Singh R. Research & Reviews: J Food and Dairy Tech.

Ekete EB. Effects of variety, harvest age and pre-treatment on the drying characteristics and baking quality of cassava flour (Doctoral dissertation).

Tortoe C, Akonor PT, Koch K, Menzel C, Adofo K (2017) Physicochemical and functional properties of flour from twelve varieties of Ghanaian sweet potatoes. Int Food Res J 24(6).

Tortoe C, Akonor PT, Ofori J (2019) Starches of two water yam (Dioscorea alata) varieties used as congeals in yogurt production. Food sci & nutr Mar 7:1053-1062.

Kanagarasu S, Joel AJ (2014) mEvaluating Diversity using Physicochemical, Biochemical and Functional Properties among Cassava Landraces (Manihot esculenta Crantz.). Research J Agri Sci 5:317-321.

GEMBILI FU. (2018) Diah Susetyo Retnowati, Andri Cahyo Kumoro, Ratnawati Ratnawati. Potravinarstvo Slovak J Food Sci 12:539-545.

DURIAN SF, PLANTARUM SC. Andri Cahyo Kumoro, Jefri Pandu Hidayat (2018) Potravinarstvo Slovak J Food Sci 12:607-614.

Akonor PT, Tortoe C, Buckman ES (2018) Evaluation of cocoyam-wheat composite flour in pastry products based on proximate composition, physicochemical, functional, and sensory properties. J of culinary sci & tech 16:52-65.

Tortoe C, Dowuona S, Akonor PT, Dziedzoave NT (2017) Examining the physicochemical, functional and rheological properties in flours of farmers’7 key yam (Dioscorea spp.) varieties in Ghana to enhance yam production. Cogent Food & Agri 3:1371564.

Amorim AB, Saleh MA, Miassi GD, Berto DA (2018) Dietary supplementation with glutamine or glutamic acid for weanling piglets. Pesquisa Agropecuária Brasileira 53:229-237.

Crichton G, Alkerwi A, Elias M (2015) Diet soft drink consumption is associated with the metabolic syndrome: a two sample comparison. Nutr 7:3569-3586.

Alkerwi AA, Sauvageot N, Buckley JD, Donneau AF, Albert A, Guillaume M, et al. (2015) The potential impact of animal protein intake on global and abdominal obesity: evidence from the Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study. Public Health Nutr 18:1831-1838.

Alkerwi AA, Sauvageot N, Crichton GE, Elias MF, Stranges S (2016) Daily chocolate consumption is inversely associated with insulin resistance and liver enzymes in the Observation of Cardiovascular Risk Factors in Luxembourg study. Br J Nutr 115:1661-1668.

Alkerwi AA, Vernier C, Sauvageot N, Crichton GE, Elias MF (2015) Demographic and socioeconomic disparity in nutrition: application of a novel Correlated Component Regression approach. BMJ open 5:e006814.

Crichton GE, Elias MF, Davey A, Sauvageot N, Delagardelle C, Beissel J, et al. (2014) Cardiovascular health: a cross-national comparison between the Maine Syracuse Study (Central New York, USA) and ORISCAV-LUX (Luxembourg). BMC Public Health 14:253.

Alkerwi AA, Baydarlioglu B, Sauvageot N, Stranges S, Lemmens P, Shivappa N, et al. (2017) Smoking status is inversely associated with overall diet quality: Findings from the ORISCAV-LUX study. Clin Nutr 36:1275-1282.

Alkerwi A, Sauvageot N, Malan L, Shivappa N, Hébert J (2015) Association between nutritional awareness and diet quality: evidence from the observation of cardiovascular risk factors in Luxembourg (ORISCAV-LUX) study. Nutrients 7:2823-2838.

Crichton GE, Alkerwi AA (2014) Whole-fat dairy food intake is inversely associated with obesity prevalence: findings from the Observation of Cardiovascular Risk Factors in Luxembourg study. Nutr res 34(11):936-943.

Alkerwi AA, Crichton GE, Hébert JR (2015) Consumption of ready-made meals and increased risk of obesity: findings from the Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study. Br J Nutr 113:270-277.

Crichton GE, Alkerwi AA (2014) Dairy food intake is positively associated with cardiovascular health: findings from Observation of Cardiovascular Risk Factors in Luxembourg study. Nutrition res 34:1036-1044.

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