0101-2061

Food Science and Technology

Zeppelini Editorial e Comunicacao

13.38 pts since Jun 11, 2026

Health Score

0 Fair

Metadata coverage

Abstract
ORCID
References
License

Extended metadata coverage

Informational — signals of interoperability and funding across the corpus. Not part of the health score.

Funding

Funder
Award / grant

Affiliation & institutional identifiers

Affiliation
ROR ID

Update policy

Update policy

Your prioritized action plan

Ordered by how many DOIs each fix touches — start here, not with every error at once.

1

Deposit reference lists for 427 records

Deposited references power Crossref's Cited-by links between your articles and the literature.

High impact427 DOIs
2

Add license metadata to 427 records

License metadata tells indexers and readers how each article may be reused.

High impact427 DOIs
3

Attach ORCID iDs across 4 articles

ORCID iDs strengthen author disambiguation and institutional reporting.

Low impact4 DOIs

DOIs for this ISSN

Showing the top 5 of 427 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 Rice (Oryza sativa L.) and its products for human consumptio… (10.5327/fst.00292)
References License
58.80 14
2 Green synthesis of selenium nanoparticles using Azadirachta… (10.5327/fst.13223)
References License
58.80 14
3 A Review on The Improvement of Extruded Food Processing Equi… (10.5327/fst.80621)
References License
58.80 14
4 A review of insecticidal effect of essential oils on stored… (10.5327/fst.106022)
References License
57.31 13
5 Study on the effects of different sterilization methods and… (10.5327/fst.53421)
References License
57.31 13
6 Mathematical and artificial neural network modeling of hot a… (10.5327/fst.27623)
References License
55.70 12
7 The influence of particle size on the absorption rate of cat… (10.5327/fst.131822)
References License
50.00 9
8 Factors influencing kombucha production: effects of tea comp… (10.5327/fst.8123)
References License
50.00 9
9 Cerrado cashew (Anacardium othonianum Rizz) apple pomace: ch… (10.5327/fst.90222)
References License
50.00 9
10 Taro [Colocasia esculenta (L.) Schott]: a critical review of… (10.5327/fst.00118)
References License
45.15 7
11 Drying kinetics and mass transfer parameters of mung beans d… (10.5327/fst.00169)
References License
45.15 7
12 Physicochemical profile, amino acid, and flavors of probioti… (10.5327/fst.13123)
References License
45.15 7
13 Where does cheese come from? Geographical indications for Br… (10.5327/fst.00090)
References License
42.25 6
14 Analysis and phytochemical profile of Amaranthus tricolor L.… (10.5327/fst.004823)
References License
42.25 6
15 Sustainable starch-based films with added babassu oil: produ… (10.5327/fst.00394)
References License
38.91 5
16 Extraction of glucomannan from porang (Amorphophallus muelle… (10.5327/fst.1423)
References License
38.91 5
17 Evolution of the technological, sensory, and nutritional qua… (10.5327/fst.75822)
References License
38.91 5
18 Nutritional profile, bioactive compounds, and antioxidant ac… (10.5327/fst.76222)
References License
38.91 5
19 Identification, semi-quantification, and dynamics of volatil… (10.5327/fst.0000072)
References License
34.95 4
20 Effect of three drying methods on physicochemical properties… (10.5327/fst.00119)
References License
34.95 4
21 Trends in kombucha research: a bibliometric and technologica… (10.5327/fst.00261)
References License
34.95 4
22 Development and sensory assessment of a new faba bean protei… (10.5327/fst.00419)
References License
34.95 4
23 Fouling threshold model of plate heat exchangers for use in… (10.5327/fst.03422)
References License
34.95 4
24 Effect of enzyme compositions on the rheological properties… (10.5327/fst.114322)
References License
34.95 4
25 Evaluation of natural extracts’ antioxidant capacity for con… (10.5327/fst.124722)
References License
34.95 4
26 Antioxidant activity of palm kernel meal protein hydrolysate… (10.5327/fst.18923)
References License
34.95 4
27 Physicochemical, microbiological, and sensory properties of… (10.5327/fst.0001723)
References License
30.10 3
28 Box–Behnken design to determine optimal fermentation conditi… (10.5327/fst.00036)
References License
30.10 3
29 Influence of the addition of strawberry guava (Psidium cattl… (10.5327/fst.00063)
References License
30.10 3
30 Comprehensive evaluation of methylxanthines and phenolic com… (10.5327/fst.00064)
References License
30.10 3
31 Effects of monensin only, monensin and virginiamycin combina… (10.5327/fst.00108)
References License
30.10 3
32 Metataxonomic analysis of bacterial and fungal communities i… (10.5327/fst.00153)
References License
30.10 3
33 The proximate composition and phytochemical screening of Mom… (10.5327/fst.00177)
References License
30.10 3
34 Study of the drying process of the purple-fleshed sweet pota… (10.5327/fst.00180)
References License
30.10 3
35 Production of protein bars with Nile tilapia protein concent… (10.5327/fst.00210)
References License
30.10 3
36 Sensory and physicochemical characteristics of Uruguayan pic… (10.5327/fst.00215)
References License
30.10 3
37 Physicochemical composition, centesimal, and phytochemical p… (10.5327/fst.00242)
References License
30.10 3
38 Use of agro-industrial waste from the processing of oilseeds… (10.5327/fst.00352)
References License
30.10 3
39 Marine macroalgae as an alternative in the feeding of broile… (10.5327/fst.116122)
References License
30.10 3
40 Antioxidant activity on protein hydrolysate peptide of mudsk… (10.5327/fst.122222)
References License
30.10 3
41 Combined methods at low temperature to minimize quality loss… (10.5327/fst.12223)
References License
30.10 3
42 Activity antioxidant and sensory profile of jelly candy with… (10.5327/fst.15023)
References License
30.10 3
43 Optimizing reaction condition of octenyl succinic anhydride… (10.5327/fst.17523)
References License
30.10 3
44 Indigenous lactic acid bacteria as a biological control agen… (10.5327/fst.17923)
References License
30.10 3
45 Functional properties of Ganoderma lucidum extract: antimicr… (10.5327/fst.21423)
References License
30.10 3
46 Production of probiotic kvass beverages enriched with pine n… (10.5327/fst.26823)
References License
30.10 3
47 Whey block freeze concentration aiming a functional fermente… (10.5327/fst.26923)
References License
30.10 3
48 CO2 monitoring associated with the quality of soybean grains… (10.5327/fst.29023)
References License
30.10 3
49 Effect of grape seed extract on the quality of local meat pr… (10.5327/fst.4423)
References License
30.10 3
50 Physicochemical and sensory analysis of Coalho Cheese supple… (10.5327/fst.0000128)
References License
23.86 2