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Deposit reference lists for 406 records

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High impact406 DOIs

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DOIs for this ISSN

Showing the top 5 of 406 DOIs, ordered by correction priority.

#	Title	Missing	Priority	Citations
1	Natural protective agents and their applications as bio-pres… (10.15586/ijfs.v33isp1.2045)	References ORCID	107.46	140
2	Aflatoxin M1 in traditional and industrial pasteurized milk… (10.15586/ijfs.v33isp1.2054)	References ORCID	92.25	69
3	The prevalence and risk assessment of aflatoxin in sesame ba… (10.15586/ijfs.v33isp1.2065)	References ORCID	89.97	62
4	The occurrence of aflatoxin M1 in industrial and traditional… (10.15586/ijfs.v33isp1.1982)	References ORCID	88.91	59
5	Effects of inorganic and organic selenium intervention on re… (10.15586/ijfs.v34i1.2105)	References ORCID	86.21	52
6	Peptide extraction from silver carp (Hypophthalmichthys moli… (10.15586/ijfs.v35i2.2248)	References ORCID	82.17	43
7	A systematic review to introduce the most effective postbiot… (10.15586/ijfs.v35i4.2369)	References ORCID	80.64	40
8	Health benefits of co-supplementing mealworm protein hydroly… (10.15586/ijfs.v35i1.2264)	References ORCID	77.82	35
9	Antimicrobial synergistic effects of dietary flavonoids ruti… (10.15586/ijfs.v34i2.2196)	References ORCID	77.20	34
10	Citrus species: Modern functional food and nutraceutical-bas… (10.15586/ijfs.v33i2.2009)	References ORCID	74.57	30
11	Drying characteristics and degradation kinetics in some para… (10.15586/ijfs.v33i1.1949)	References ORCID	73.86	29
12	The antimicrobial activity of two phenolic acids against foo… (10.15586/ijfs.v33i1.1933)	References ORCID	72.36	27
13	Role of bacterial exopolysaccharides in edible films for foo… (10.15586/ijfs.v36i4.2690)	References ORCID	72.36	27
14	Fermented nondairy functional foods based on probiotics (10.15586/ijfs.v35i1.2279)	References ORCID	71.57	26
15	Biodecontamination of milk and dairy products by probiotics:… (10.15586/ijfs.v33isp2.2053)	References ORCID	70.75	25
16	Marker-assisted selection of dairy cows for β-casein gene A2… (10.15586/ijfs.v34i2.2178)	References ORCID	70.75	25
17	Food purchasing, preservation, and eating behavior during CO… (10.15586/ijfs.v33i3.2048)	References ORCID	69.90	24
18	Evaluation of the Functional Properties and Safety of Entero… (10.15586/ijfs.v35i2.2316)	References ORCID	69.90	24
19	Circular economy in the brewing chain (10.15586/ijfs.v33i3.2123)	References ORCID	69.01	23
20	Evaluation of heavy metal accumulation and associated human… (10.15586/ijfs.v36i2.2474)	References ORCID	67.12	21
21	Effect of addition of Tunisian Zizyphus lotus L. Fruits on n… (10.15586/ijfs.v33i4.2095)	References ORCID	66.11	20
22	DNAFoil, a novel technology for the rapid detection of food… (10.15586/ijfs.v33isp1.1995)	References ORCID	66.11	20
23	Environmental impact of the main household cooking systems—A… (10.15586/ijfs.v34i1.2170)	References ORCID	65.05	19
24	Effect of high-moisture extrusion on soy meat analog: study… (10.15586/ijfs.v34i2.2141)	References ORCID	65.05	19
25	Analytical approaches for discriminating native lard from ot… (10.15586/ijfs.v33i1.1962)	References ORCID	63.94	18
26	Colloidal properties and stability of olive oil-in water emu… (10.15586/ijfs.v33i4.2090)	References ORCID	63.94	18
27	Underutilized horse chestnut (Aesculus indica) flour and its… (10.15586/ijfs.v33isp1.2088)	References ORCID	63.94	18
28	Estimation of betalain content in beetroot peel powder (10.15586/ijfs.v36i1.2438)	References ORCID	63.94	18
29	Investigating the anti-diabetic potential of casein through… (10.15586/ijfs.v37i3.3101)	References ORCID	63.94	18
30	Evaluation of baseline cleanliness of food contact surfaces… (10.15586/ijfs.v34i3.2237)	References ORCID	62.76	17
31	Beneficial properties of zeolite (10.15586/ijfs.v35i1.2325)	References ORCID	62.76	17
32	Effectiveness of Bdellovibrio bacteriovorus to contain Esche… (10.15586/ijfs.v35i2.2324)	References ORCID	62.76	17
33	Evidence of microplastic contamination in the food chain: an… (10.15586/ijfs.v36i3.2532)	References ORCID	62.76	17
34	Royal jelly microencapsulation with a maltodextrin/gum Arabi… (10.15586/ijfs.v37i4.3112)	References ORCID	62.76	17
35	The addition of Capsicum baccatum to Calabrian monovarietal… (10.15586/ijfs.v33i1.1937)	References ORCID	61.52	16
36	Determining consumption preferences of consumers considering… (10.15586/ijfs.v33i2.2040)	References ORCID	61.52	16
37	The virgin coconut oil (VCO) emulsion powder characteristics… (10.15586/ijfs.v34i1.2111)	References ORCID	61.52	16
38	Effect of extrusion processing conditions on the techno-func… (10.15586/ijfs.v34i3.2238)	References ORCID	61.52	16
39	Acute oral toxicity and safety assessment of Morus alba L. (… (10.15586/ijfs.v36i3.2578)	References ORCID	61.52	16
40	The effects of climate change on wine composition and winema… (10.15586/ijfs.v37i1.2775)	References ORCID	61.52	16
41	Effect of natural antioxidants and vegetable fiber on qualit… (10.15586/ijfs.v33isp1.2059)	References ORCID	60.21	15
42	Effect of pulsed electric field treatment on cell-membrane p… (10.15586/ijfs.v34i3.2180)	References ORCID	60.21	15
43	A review of nutritional implications of bioactive compounds… (10.15586/ijfs.v34i3.2212)	References ORCID	60.21	15
44	Effect of region of cultivation, tree age, and harvest time… (10.15586/ijfs.v35i1.2286)	References ORCID	60.21	15
45	Bacterial conjugated linoleic acid bio-fortification of synb… (10.15586/ijfs.v33isp1.1961)	References ORCID	58.80	14
46	Characterization of functional fish ham produced from Silver… (10.15586/ijfs.v33isp1.2075)	References ORCID	58.80	14
47	Nutrigenomics: linking food to genome (10.15586/ijfs.v35i1.2262)	References ORCID	58.80	14
48	Trehalose–whey protein conjugates prepared by structural int… (10.15586/ijfs.v36i3.2487)	References ORCID	58.80	14
49	Replacement of meat by mycoproteins in cooked sausages: Effe… (10.15586/ijfs.v33isp1.2093)	References ORCID	57.31	13
50	Use of salicylic acid during cultivation of plants as a stra… (10.15586/ijfs.v35i1.2332)	References ORCID	57.31	13