0146-9428

Journal of Food Quality

Hindawi Limited

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

1

Attach ORCID iDs across 1996 articles

ORCID iDs strengthen author disambiguation and institutional reporting.

High impact1996 DOIs
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Deposit reference lists for 399 records

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Low impact399 DOIs
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Add abstracts to 359 articles

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Low impact359 DOIs

DOIs for this ISSN

Showing the top 5 of 1783 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 MAGNITUDE ESTIMATION: NOTES ON WHAT, HOW, WHEN, AND WHY TO U… (10.1111/j.1745-4557.1977.tb00942.x)
Abstract ORCID
106.99 137
2 SHELF‐LIFE EXTENSION OF FRESH FISH — A REVIEW PART I — SPOIL… (10.1111/j.1745-4557.1988.tb00872.x)
Abstract ORCID
80.64 40
3 SHELF‐LIFE EXTENSION OF FRESH FISH—A REVIEW PART III—FISH QU… (10.1111/j.1745-4557.1990.tb00018.x)
Abstract ORCID
77.82 35
4 EFFECT OF STORAGE PERIOD AND EXPOSURE CONDITIONS ON THE QUAL… (10.1111/j.1745-4557.2006.00062.x)
Abstract ORCID
73.86 29
5 SHELF‐LIFE EXTENSION OF FRESH FISH—A REVIEW PART II—PRESERVA… (10.1111/j.1745-4557.1990.tb00013.x)
Abstract ORCID
69.01 23
6 HUE ANGLE DETERMINATIONS AND STATISTICAL ANALYSIS FOR MULTIQ… (10.1111/j.1745-4557.1995.tb00377.x)
ORCID
60.78 269
7 THE EFFECT OF COOKERY ON MUSCLE PROTEINS AND MEAT PALATABILI… (10.1111/j.1745-4557.1984.tb00767.x)
Abstract ORCID
60.21 15
8 ORANGE JUICE ADULTERATION DETECTION AND ACTIONS OF THE FDA (10.1111/j.1745-4557.1985.tb00835.x)
Abstract References ORCID
58.36 5
9 PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND… (10.1111/j.1745-4557.1987.tb00856.x)
ORCID
57.90 206
10 CONSUMER PERCEPTIONS OF QUALITY: APRICOTS, CANTALOUPES, PEAC… (10.1111/j.1745-4557.1991.tb00060.x)
ORCID
54.55 151
11 FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW (10.1111/j.1745-4557.1984.tb00826.x)
ORCID
54.18 146
12 PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTR… (10.1111/j.1745-4557.2007.00132.x)
ORCID
54.03 144
13 EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FRO… (10.1111/j.1745-4557.2008.00196.x)
ORCID
53.73 140
14 °BRIX/ACID RATIO AS A PREDICTOR OF CONSUMER ACCEPTABILITY OF… (10.1111/j.1745-4557.2008.00231.x)
ORCID
53.26 134
15 HEAVY METAL LEVELS IN VEGETABLES IN TURKEY ARE WITHIN SAFE L… (10.1111/j.1745-4557.2006.00072.x)
ORCID
52.76 128
16 Effects of Gliadin/Glutenin and <scp>HMW‐GS</scp>/<scp>LMW‐G… (10.1111/jfq.12122)
ORCID
52.68 127
17 DETERMINATION OF CHEMICAL COMPOSITION OF ANATOLIAN CAROB POD… (10.1111/j.1745-4557.2007.00176.x)
ORCID
52.60 126
18 THE EFFECTS OF THERMAL AND NONTHERMAL PROCESSING METHODS ON… (10.1111/j.1745-4557.2005.00002.x)
ORCID
52.16 121
19 NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEV… (10.1111/j.1745-4557.1989.tb00328.x)
ORCID
51.89 118
20 FOOD IRRADIATION: BENEFITS AND CONCERNS (10.1111/j.1745-4557.1990.tb00014.x)
ORCID
51.70 116
21 CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULTIVATED AND WILD<i… (10.1111/j.1745-4557.2010.00360.x)
ORCID
50.73 106
22 MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS A… (10.1111/j.1745-4557.1987.tb00858.x)
ORCID
50.53 104
23 Yogurt Enrichment with Grape Pomace: Effect of Grape Cultiva… (10.1111/jfq.12181)
ORCID
50.53 104
24 RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOK… (10.1111/j.1745-4557.1985.tb01061.x)
ORCID
49.78 97
25 Bread Supplementation with Hemp Seed Cake: A By‐Product of H… (10.1111/jfq.12159)
ORCID
49.78 97
26 COLOR PERCEPTION AND FOOD QUALITY<sup>1</sup> (10.1111/j.1745-4557.1991.tb00047.x)
ORCID
49.44 94
27 NUTRITIONAL CONSEQUENCES OF MINIMAL PROCESSING OF FRUITS AND… (10.1111/j.1745-4557.1987.tb00857.x)
ORCID
49.33 93
28 COMPOSITION PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS AND… (10.1111/j.1745-4557.2009.00250.x)
ORCID
49.21 92
29 EFFECT OF DRIED <i>MORINGA</i> (<i>MORINGA OLEIFERA LAM</i>)… (10.1111/j.1745-4557.2010.00346.x)
ORCID
49.21 92
30 Effects of Ultrasound Treatment on Connective Tissue Collage… (10.1111/jfq.12141)
ORCID
49.21 92
31 COMPOSITION OF CROCINS AND PICROCROCIN FROM SPANISH SAFFRON… (10.1111/j.1745-4557.2001.tb00604.x)
ORCID
48.86 89
32 Phytochemicals and Overall Quality of Leafy Lettuce (<i>Lact… (10.1111/jfq.12234)
ORCID
48.86 89
33 Effects of Chitosan Coatings Incorporated with Garlic Oil on… (10.1111/jfq.12088)
ORCID
48.49 86
34 THE EFFECT OF COLOR ON THIRST QUENCHING, SWEETNESS, ACCEPTAB… (10.1111/j.1745-4557.1992.tb00973.x)
ORCID
47.98 82
35 QUALITY OF MINIMALLY PROCESSED FRUITS AND VEGETABLES (10.1111/j.1745-4557.1987.tb00855.x)
ORCID
47.44 78
36 EFFECTS OF USING ROSEMARY EXTRACT AND ONION JUICE ON OXIDATI… (10.1111/j.1745-4557.2005.00016.x)
ORCID
47.44 78
37 EFFECT OF CHITOSAN COATING ON SHELF LIFE AND QUALITY OF FRES… (10.1111/j.1745-4557.2007.00147.x)
ORCID
47.44 78
38 CHILLING INJURY. A REVIEW OF QUALITY ASPECTS (10.1111/j.1745-4557.1988.tb00887.x)
ORCID
47.16 76
39 THE EFFECT OF ULTRAVIOLET IRRADIATION ON SHELF‐LIFE AND RIPE… (10.1111/j.1745-4557.1991.tb00070.x)
ORCID
47.16 76
40 Hepatopancreas and Gonad Quality of <scp>C</scp>hinese Mitte… (10.1111/jfq.12030)
ORCID
47.16 76
41 RANKING BEEF MUSCLES FOR WARNER–BRATZLER SHEAR FORCE AND TRA… (10.1111/j.1745-4557.2011.00386.x)
ORCID
47.02 75
42 Evaluation of the Cooking Quality Characteristics of Pasta E… (10.1111/jfq.12142)
ORCID
47.02 75
43 Effects of Blueberry, Grape Seed Powder and Poppy Seed Incor… (10.1111/jfq.12133)
ORCID
46.88 74
44 Effect of Xylanase on Quality Attributes of Whole‐wheat brea… (10.1111/jfq.12034)
ORCID
46.43 71
45 PARTIAL REPLACEMENT OF MEAT BY PEA FIBER AND WHEAT FIBER: EF… (10.1111/j.1745-4557.2008.00213.x)
ORCID
46.28 70
46 MEASURING SENSORIAL QUALITY OF IBERIAN HAM BY RASCH MODEL (10.1111/j.1745-4557.1996.tb00434.x)
ORCID
46.13 69
47 RIPENING AND QUALITY CHANGES IN MANGO FRUIT AS AFFECTED BY C… (10.1111/j.1745-4557.2000.tb00573.x)
ORCID
46.13 69
48 QUALITY CURVES FOR MANGO FRUIT (CV. TOMMY ATKINS AND PALMER)… (10.1111/j.1745-4557.2007.00109.x)
ORCID
46.13 69
49 EVALUATION OF SOME PHYSICAL–CHEMICAL PROPERTIES OF WHEAT, CA… (10.1111/j.1745-4557.2010.00351.x)
ORCID
46.13 69
50 Evaluation of Bacterial Contamination Sources in Meat Produc… (10.1111/jfq.12243)
ORCID
46.13 69