2310-1008

Ukrainian Journal of Food Science

National University of Food Technologies

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DOIs for this ISSN

Showing the top 5 of 201 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 Mini review on Keto-Enol ratio of curcuminoids (10.24263/2310-1008-2019-7-1-5)
Abstract References ORCID License
125.53 17
2 Physical, chemical and sensory properties of cassava (Maniho… (10.24263/2310-1008-2016-4-2-9)
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107.92 11
3 Differences on lipid quality index and amino acid profiles o… (10.24263/2310-1008-2019-7-1-3)
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107.92 11
4 Maillard reaction in food technologies (10.24263/2310-1008-2023-11-2-4)
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104.14 10
5 Three Sudanese sorghum-based fermented foods (kisra, hulu-mu… (10.24263/2310-1008-2016-4-2-4)
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90.31 7
6 Effect of adding coconut milk on the physicochemical, proxim… (10.24263/2310-1008-2020-8-1-6)
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84.51 6
7 Optimization of the recipe of toothpaste by carrageenan addi… (10.24263/2310-1008-2017-5-1-9)
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77.82 5
8 Functional properties of maize flour (Zea mays) and stabilit… (10.24263/2310-1008-2019-7-1-7)
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77.82 5
9 Some aspects of using the nanotechnology in food industry (10.24263/2310-1008-2019-7-2-12)
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77.82 5
10 Vacuum distillation in the technology of non-alcoholic wines… (10.24263/2310-1008-2024-12-1-7)
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77.82 5
11 Influence of sugars on the formation of structural and mecha… (10.24263/2310-1008-2018-6-1-5)
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69.90 4
12 Differentiation of Omani Acacia and white Acacia honey by bo… (10.24263/2310-1008-2019-7-2-10)
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69.90 4
13 Impact of insurance and inflation on economic growth and foo… (10.24263/2310-1008-2020-8-1-14)
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69.90 4
14 Engineering method for calculating the parameters of flue ga… (10.24263/2310-1008-2016-4-2-14)
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60.21 3
15 Structural and mechanical properties of the jostaberry jelly (10.24263/2310-1008-2017-5-1-10)
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60.21 3
16 Energy effective drying modes of soy-vegetable compositions (10.24263/2310-1008-2017-5-1-15)
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60.21 3
17 Hybrid expert system to model the ice cream recipes (10.24263/2310-1008-2017-5-2-13)
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60.21 3
18 Scientific explanation of the composition and technological… (10.24263/2310-1008-2019-7-1-10)
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60.21 3
19 Analysis of vitamin C enriched yoghurt by direct extraction… (10.24263/2310-1008-2019-7-1-8)
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60.21 3
20 Rational modes of wool scouring (10.24263/2310-1008-2019-7-2-13)
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60.21 3
21 Analysis of causes, circumstances and consequences of occupa… (10.24263/2310-1008-2019-7-2-15)
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60.21 3
22 Effect of sea buckthorn juice addition on the oxidative stab… (10.24263/2310-1008-2021-9-1-3)
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60.21 3
23 Functional and technological properties of protein ingredien… (10.24263/2310-1008-2022-10-2-3)
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60.21 3
24 Use of dietary fibre concentrates in semi-finished biscuits… (10.24263/2310-1008-2016-4-2-3)
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47.71 2
25 Effect of raw materials nomenclature and their temperature u… (10.24263/2310-1008-2017-5-1-3)
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47.71 2
26 Methods and algorithms of food industry enterprises electric… (10.24263/2310-1008-2017-5-2-11)
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47.71 2
27 Composition and properties of peanut and sunflower oil blend… (10.24263/2310-1008-2017-5-2-9)
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47.71 2
28 Copra oil: chemistry, production. An еxtensive review on Ind… (10.24263/2310-1008-2018-6-1-6)
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47.71 2
29 Amino acid content in extruded feed mixtures (10.24263/2310-1008-2019-7-1-11)
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47.71 2
30 Globalization and food insecurity in Middle East and North A… (10.24263/2310-1008-2019-7-1-15)
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47.71 2
31 Comparison of price elasticity of demand for eggs in Lithuan… (10.24263/2310-1008-2020-8-1-13)
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47.71 2
32 Determination of aroma and volatile flavor compounds and sen… (10.24263/2310-1008-2020-8-1-4)
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47.71 2
33 Thermophysical characteristics of frozen semi-finished produ… (10.24263/2310-1008-2020-8-2-6)
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47.71 2
34 Effect of germinated lentil seeds eddition on the nutritiona… (10.24263/2310-1008-2020-8-2-7)
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47.71 2
35 Rationale of fruit and berry raw materials choice to increas… (10.24263/2310-1008-2021-9-1-10)
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47.71 2
36 Functionality and chemical composition of maize-okara flour… (10.24263/2310-1008-2021-9-1-9)
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47.71 2
37 Effects of microwave and heat-moisture treatments on color c… (10.24263/2310-1008-2021-9-2-4)
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47.71 2
38 Partial purification and characterisation of polyphenol oxid… (10.24263/2310-1008-2021-9-2-5)
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47.71 2
39 Nutritional and bioactive composition of different carrot po… (10.24263/2310-1008-2024-12-2-3)
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47.71 2
40 Wheat grain drying kinetics in a thin layer (10.24263/2310-1008-2016-4-2-13)
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30.10 1
41 Effects of processing methods and packaging materials on the… (10.24263/2310-1008-2016-4-2-7)
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30.10 1
42 Aspects of wet wool cleaning (10.24263/2310-1008-2017-5-1-5)
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30.10 1
43 Synthesis of robust interconnected power system stabilizers… (10.24263/2310-1008-2017-5-2-10)
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30.10 1
44 Effect of processing conditions on chemical composition and… (10.24263/2310-1008-2017-5-2-8)
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30.10 1
45 Comparative analysis of equipment and research the superfine… (10.24263/2310-1008-2018-6-1-11)
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30.10 1
46 Scenarios of intellectual fuzzy automated control of bread p… (10.24263/2310-1008-2018-6-1-13)
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30.10 1
47 Thermal compensation of the overhead power lines – innovativ… (10.24263/2310-1008-2018-6-1-15)
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30.10 1
48 Improving the technology of cooked sausages using protein-mi… (10.24263/2310-1008-2018-6-1-3)
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30.10 1
49 Physical characteristics of functional biscuits enriched in… (10.24263/2310-1008-2018-6-1-4)
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30.10 1
50 Formation of quality and safety of offal sausages (10.24263/2310-1008-2018-6-1-8)
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30.10 1