2352-3646

NFS Journal

Elsevier

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1

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High impact265 DOIs
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DOIs for this ISSN

Showing the top 5 of 265 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 Nutritional and sensory quality of edible insects (10.1016/j.nfs.2016.07.001)
Abstract ORCID
135.46 511
2 Benefits and food safety concerns associated with consumptio… (10.1016/j.nfs.2019.11.002)
Abstract ORCID
126.95 345
3 Effect of glycerol and sorbitol concentrations on mechanical… (10.1016/j.nfs.2020.06.002)
Abstract ORCID
120.16 252
4 Sodium intake and its reduction by food reformulation in the… (10.1016/j.nfs.2015.03.001)
Abstract ORCID
117.90 227
5 Mediterranean diet adherence in children and adolescents in… (10.1016/j.nfs.2016.02.004)
Abstract ORCID
109.66 155
6 Effect of edible coatings on the shelf-life of fresh strawbe… (10.1016/j.nfs.2021.02.003)
Abstract ORCID
108.51 147
7 Development and characterization of edible films based on na… (10.1016/j.nfs.2020.09.002)
Abstract ORCID
102.27 110
8 Evaluation of Tenebrio molitor larvae as an alternative food… (10.1016/j.nfs.2020.10.001)
Abstract ORCID
101.47 106
9 Characterization and quantification of bioactive compounds a… (10.1016/j.nfs.2021.02.001)
Abstract ORCID
99.56 97
10 Micronutrients in the life cycle: Requirements and sufficien… (10.1016/j.nfs.2018.03.001)
Abstract ORCID
98.19 91
11 Vitamin D deficiency and co-morbidities in COVID-19 patients… (10.1016/j.nfs.2020.06.001)
Abstract ORCID
96.98 86
12 Effects of probiotics, prebiotics, and synbiotics on mineral… (10.1016/j.nfs.2016.03.001)
Abstract ORCID
96.47 84
13 Proximate composition, mineral content and fatty acid profil… (10.1016/j.nfs.2016.07.002)
Abstract ORCID
93.75 74
14 Effect of roasting treatment on functional and antioxidant p… (10.1016/j.nfs.2020.07.004)
Abstract ORCID
93.46 73
15 Endocrine-active and endocrine-disrupting compounds in food… (10.1016/j.nfs.2023.03.004)
Abstract ORCID
91.94 68
16 Inability of total antioxidant activity assays to accurately… (10.1016/j.nfs.2021.01.001)
Abstract ORCID
89.62 61
17 Lignin is the main determinant of total dietary fiber differ… (10.1016/j.nfs.2020.08.002)
Abstract ORCID
89.27 60
18 Formulation of reduced-calorie biscuits using artificial swe… (10.1016/j.nfs.2015.10.001)
Abstract ORCID
88.91 59
19 Quality improvement of noodles with mushroom fortified and i… (10.1016/j.nfs.2020.07.002)
Abstract ORCID
86.62 53
20 Erucic acid in Brassicaceae and salmon – An evaluation of th… (10.1016/j.nfs.2020.03.002)
Abstract ORCID
86.21 52
21 Physicochemical properties, sensory quality, and coagulation… (10.1016/j.nfs.2020.06.003)
Abstract ORCID
86.21 52
22 Aqueous extract from Ficus capensis leaves inhibits key enzy… (10.1016/j.nfs.2016.06.001)
Abstract ORCID
85.80 51
23 Comparison of the physico-chemical and functional properties… (10.1016/j.nfs.2019.10.001)
Abstract ORCID
85.80 51
24 Bovine colostrum: A source of bioactive compounds for preven… (10.1016/j.nfs.2021.10.001)
Abstract ORCID
85.80 51
25 Physicochemical, rheological, and micro-structural propertie… (10.1016/j.nfs.2020.05.001)
Abstract ORCID
84.95 49
26 Chemotyping of commercially available basil (Ocimum basilicu… (10.1016/j.nfs.2022.01.001)
Abstract ORCID
84.51 48
27 Pesticide residue levels in strawberry processing by-product… (10.1016/j.nfs.2015.09.001)
Abstract ORCID
82.66 44
28 Chemical–physical characteristics, polyphenolic content and… (10.1016/j.nfs.2019.06.001)
Abstract ORCID
82.66 44
29 Characterization of volatile organic compounds from six arom… (10.1016/j.nfs.2019.12.001)
Abstract ORCID
82.66 44
30 In vitro neuroprotective properties of some commonly consume… (10.1016/j.nfs.2015.12.002)
Abstract ORCID
82.17 43
31 Morphological, physico-chemical characteristics and effects… (10.1016/j.nfs.2018.10.001)
Abstract ORCID
80.64 40
32 Oxidative stabilization of RBD palm olein under forced stora… (10.1016/j.nfs.2016.03.002)
Abstract ORCID
80.10 39
33 Baru (Dipteryx alata Vog.) fruit as an option of nut and pul… (10.1016/j.nfs.2021.07.001)
Abstract ORCID
80.10 39
34 Impact of spirulina supplementation on obesity-related metab… (10.1016/j.nfs.2021.09.003)
Abstract ORCID
80.10 39
35 The content of selected phytochemicals and in vitro antioxid… (10.1016/j.nfs.2020.09.003)
Abstract ORCID
79.55 38
36 Biogenic amines – Precursors of carcinogens in traditional C… (10.1016/j.nfs.2021.04.002)
Abstract ORCID
78.99 37
37 Phytochemical and nutritional compositions and antioxidants… (10.1016/j.nfs.2021.06.001)
Abstract ORCID
78.99 37
38 Multi residue analysis of organochlorine pesticides in fish,… (10.1016/j.nfs.2022.03.003)
Abstract ORCID
77.82 35
39 Evaluation of resistant starch content of cooked black beans… (10.1016/j.nfs.2016.02.002)
Abstract ORCID
77.20 34
40 Dehydration of date fruit (Pheonix dactylifera L.) for the p… (10.1016/j.nfs.2022.02.002)
Abstract ORCID
77.20 34
41 Potential plant proteins for functional food ingredients: Co… (10.1016/j.nfs.2025.100216)
Abstract ORCID
77.20 34
42 Coffee and metabolic impairment: An updated review of epidem… (10.1016/j.nfs.2016.02.001)
Abstract ORCID
76.57 33
43 Occurrences of Deoxynivalenol, Zearalenone and some of their… (10.1016/j.nfs.2021.03.001)
Abstract ORCID
75.93 32
44 Further research on the biological activities and the safety… (10.1016/j.nfs.2015.12.001)
Abstract ORCID
75.26 31
45 Lactic acid bacteria based fermentation strategy to improve… (10.1016/j.nfs.2022.03.004)
Abstract ORCID
74.57 30
46 Effect of magnesium supplementation on women's health and we… (10.1016/j.nfs.2021.03.003)
Abstract ORCID
73.86 29
47 Physicochemical properties and in vitro digestibility of tar… (10.1016/j.nfs.2021.09.001)
Abstract ORCID
73.12 28
48 Production of fungal biomass from oat flour for the use as a… (10.1016/j.nfs.2022.09.001)
Abstract ORCID
72.36 27
49 Physicochemical properties and nutritional compositions of n… (10.1016/j.nfs.2021.04.004)
Abstract ORCID
71.57 26
50 Enhancement of solubility, thermal stability and bioaccessib… (10.1016/j.nfs.2023.03.001)
Abstract ORCID
71.57 26