2182-1054

International Journal of Food Studies

ISEKI Food Association

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DOIs for this ISSN

Showing the top 5 of 290 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 Vegetable milks and their fermented derivative products (10.7455/ijfs/3.1.2014.a9)
References ORCID License
141.49 76
2 Antioxidants, their properties, uses in food products and th… (10.7455/ijfs/2.1.2013.a7)
References ORCID License
136.47 65
3 Effects of Lactic Acid Fermentation on the Retention of &amp… (10.7455/ijfs/3.1.2014.a2)
References ORCID License
120.96 40
4 Effect of Biopreservatives on Storage Life of Papaya (Carica… (10.7455/ijfs/2.1.2013.a10)
References ORCID License
114.86 33
5 Determination of the antioxidant capacity, total phenolic an… (10.7455/ijfs/3.1.2014.a3)
References ORCID License
102.13 22
6 Effect of antioxidant and optimal antimicrobial mixtures of… (10.7455/ijfs/2.1.2013.a2)
References ORCID License
95.91 18
7 Extrusion cooking technology: Principal mechanism and effect… (10.7455/ijfs/6.1.2017.a10)
ORCID License
86.21 52
8 A multi-criteria optimization and decision-making approach f… (10.7455/ijfs/2.1.2013.a1)
References ORCID License
85.96 13
9 Determination of Phenolic Compounds in Wines (10.7455/ijfs/1.1.2012.a4)
References ORCID License
83.55 12
10 Following the trail of crumbs: A bibliometric study on consu… (10.7455/ijfs/5.1.2016.a7)
ORCID License
83.14 45
11 Evaluation of cookies produced from blends of wheat, cassava… (10.7455/ijfs/3.2.2014.a4)
ORCID License
82.66 44
12 Probiotic fermented almond “milk” as an alternative to cow-m… (10.7455/ijfs/4.2.2015.a8)
ORCID License
81.67 42
13 Extraction and characterisation of cellulose nanocrystals fr… (10.7455/ijfs/7.1.2018.a3)
ORCID License
78.41 36
14 Treatment of Olive Mill Wastewater and the Use of Polyphenol… (10.7455/ijfs/1.1.2012.a9)
References ORCID License
78.10 10
15 Viability of the microencapsulation of a casein hydrolysate… (10.7455/ijfs/2.1.2013.a4)
References ORCID License
78.10 10
16 Effect of Buckwheat Processing Products on Dough and Bread Q… (10.7455/ijfs/3.1.2014.a1)
References ORCID License
78.10 10
17 Almond milk fermented with different potentially probiotic b… (10.7455/ijfs/4.1.2015.a4)
ORCID License
76.57 33
18 The Atlantic diet – Origin and features (10.7455/ijfs/5.1.2016.a10)
ORCID License
75.26 31
19 Food Engineering within Sciences of Food (10.7455/ijfs/1.2.2012.a1)
References ORCID License
75.00 9
20 Production of camel milk yoghurt: physicochemical and microb… (10.7455/ijfs/7.2.2018.a5)
ORCID License
73.86 29
21 Use of response surface methodology to evaluate the reducing… (10.7455/ijfs/2.2.2013.a9)
References ORCID License
71.57 8
22 Lipid composition of seed oils of different pomegranate (Pun… (10.7455/ijfs/4.1.2015.a8)
ORCID License
70.75 25
23 Evaluating the Ultra-High Pressure Homogenization (UHPH) and… (10.7455/ijfs/4.1.2015.a9)
ORCID License
70.75 25
24 Effect of inulin on dough and biscuit quality produced from… (10.7455/ijfs/6.1.2017.a2)
ORCID License
69.90 24
25 Food oral processing in humans: links between physiological… (10.7455/ijfs/7.1.2018.a1)
ORCID License
69.90 24
26 Physicochemical and sensory characteristics of green coconut… (10.7455/ijfs/9.2.2020.a7)
ORCID License
69.90 24
27 Development and incorporation of nanoemulsions in food (10.7455/ijfs/8.2.2019.a10)
ORCID License
68.09 22
28 Influence of Organic Material and Biofilms on Disinfectant E… (10.7455/ijfs/1.1.2012.a8)
References ORCID License
67.73 7
29 National Food Safety Systems in the European Union: A Compar… (10.7455/ijfs/2.1.2013.a8)
References ORCID License
67.73 7
30 Profile of currently employed European Food Scientists and T… (10.7455/ijfs/2.2.2013.a1)
References ORCID License
67.73 7
31 Increase of “Umami” and “Kokumi” Compounds in Miso, Fermente… (10.7455/ijfs/2.1.2013.a3)
ORCID License
67.12 21
32 Evaluation of physical, milling and cooking properties of fo… (10.7455/ijfs/6.2.2017.a10)
ORCID License
67.12 21
33 Mechanical properties of cassava starch films as affected by… (10.7455/ijfs/4.1.2015.a10)
ORCID License
66.11 20
34 Drying characteristics of zucchini and empirical modeling of… (10.7455/ijfs/6.2.2017.a9)
ORCID License
66.11 20
35 Antioxidant and antibacterial activities of exopolysaccharid… (10.7455/ijfs/7.2.2018.a3)
ORCID License
66.11 20
36 Effect of chestnut and acorn flour on wheat / wheat-barley f… (10.7455/ijfs/8.1.2019.a4)
ORCID License
65.05 19
37 Popping characteristics of paddy using microwave energy and… (10.7455/ijfs/3.1.2014.a4)
ORCID License
63.94 18
38 Extraction kinetics of saponins from quinoa seed (Chenopodiu… (10.7455/ijfs/7.2.2018.a7)
ORCID License
63.94 18
39 Physicochemical characterization of Gozitan Honey (10.7455/ijfs/2.2.2013.a5)
References ORCID License
63.38 6
40 Effect of drying techniques on the retention of antioxidant… (10.7455/ijfs/2.2.2013.a8)
ORCID License
62.76 17
41 Dried Fruit Matrices Incorporated with a Probiotic Strain of… (10.7455/ijfs/3.1.2014.a6)
ORCID License
62.76 17
42 Chemical constituents in leaves and aroma products of Nicoti… (10.7455/ijfs/9.1.2020.a2)
ORCID License
62.76 17
43 Biodegradable film development by nisin Z addition into hydr… (10.7455/ijfs/9.2.2020.a8)
ORCID License
62.76 17
44 Barriers and facilitators of purchasing from short food supp… (10.7455/ijfs/11.si.2022.a6)
ORCID License
61.52 16
45 Functional properties of proteins isolated from industrially… (10.7455/ijfs/3.2.2014.a6)
ORCID License
61.52 16
46 Sensory evaluation of aromatic foods packed in developed sta… (10.7455/ijfs/4.1.2015.a3)
ORCID License
61.52 16
47 Physical properties of honeys produced in the Northeast of B… (10.7455/ijfs/2.1.2013.a9)
ORCID License
60.21 15
48 Quality and safety of camel milk along the value chain in Ea… (10.7455/ijfs/2.2.2013.a2)
ORCID License
60.21 15
49 Fermentation of tender coconut water by probiotic bacteria B… (10.7455/ijfs/7.1.2018.a9)
ORCID License
60.21 15
50 Physico-chemical composition and antimicrobial protein conte… (10.7455/ijfs/8.1.2019.a6)
ORCID License
60.21 15