+32 25889658Journal 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 50, which means every article in Journal of Nutrition & Food Sciences has got 50 average citations.
Following are the list of articles that have cited the articles published in Journal of Nutrition & Food Sciences.
| 2024 | 2023 | 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | |
|---|---|---|---|---|---|---|---|---|
Total published articles |
59 | 73 | 73 | 76 | 62 | 22 | 103 | 77 |
Research, Review articles and Editorials |
45 | 48 | 47 | 15 | 6 | 0 | 32 | 2 |
Research communications, Review communications, Editorial communications, Case reports and Commentary |
4 | 26 | 25 | 44 | 18 | 22 | 71 | 76 |
Conference proceedings |
15 | 32 | 65 | 31 | 0 | 120 | 481 | 245 |
Citations received as per Google Scholar, other indexing platforms and portals |
1363 | 1748 | 1980 | 1979 | 1869 | 1584 | 1324 | 1108 |
| Journal total citations count | 14685 |
| Journal impact factor | 7 |
| Journal 5 years impact factor | 3.7 |
| Journal cite score | 18.18 |
| Journal h-index | 50 |
| Journal h-index since 2019 | 42 |
Important citations (2013)
Valuable grades of spring wheat of the siberian selection – the reliable reserve for creation of new grades in the region |
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Enzymatic hydrolysis of yeast cell walls for the production of value-added products |
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A clinical study on the efficacy and safety of the exopolymers from aureobasidium pullulans (eap) in subjects with mild-to-moderate atopic dermatitis |
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Encapsulation of active ingredients in functional foods: current trends and perspectives |
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Valorization of cereal by-product hemicelluloses: fractionation and purity considerations |
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wine and non-dairy fermented beverages: a novel source of pro- and prebiotics |
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Nutraceutical aspects of ?-glucan with application in food products |
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Advancements in algae in nutraceutical and functional food |
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cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features |
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tip 2 diabetes mellitus ve ?eta glukan |
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Polysaccharides in food industry |
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acceptance of fresh pasta with ?-glucan addition: expected versus perceived liking |
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Microalgae: cultivation, biotechnological, environmental, and agricultural applications |
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Fortification of functional and medicinal beverages with botanical products and their analysis |
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the influence of oat ?-glucan content on the physicochemical and sensory properties of low-fat beef burgers |
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alglerden elde edilen yüksek de?erlikli bile?iklerin biyoaktif/biyolojik uygulama alanlar? |
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Burukutu: healthy and superior indigenous african traditional opaque beverage |
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Influence of oat ?-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers |
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?-glucans: an important bioactive molecule of edible and medicinal mushrooms |
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Nutraceuticals |
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