Impact Factor
4.83
Journal Citation Impact
Estimated influence, citation density, publishing volume, and citation integrity from the analytics table.
Citation rate
16.04
6,692 total citations
h5-index
109
h5 depth signal
Cited share
90.0%
378 of 420
Total citations
6,692
Citation footprint
Metric signal
19.25
External metric anchor
Self-citation
1.1%
72 self-citations
Citations Trend
Monthly Publications Cadence
Citing Geographic Demographics
China
749
United States
296
Canada
125
India
95
Australia
91
Citing Fields of Research
Food Science & Technology
1,100
Phytochemicals
324
Bacteriology
184
Crop Science
169
Dairy & Animal Science
164
Publishing Activity & Reach
Volume, recency, access pattern, and citing-community signals from the journal analytics record.
All-time article footprint
2,391
Articles tracked across the journal lifetime
Indexed publication set
420
378 cited publications
Last 12 months
367
30.6 publications/month
Open access share
27.8%
102 OA publications in the last year
Leading citing country
China
749 citing publications
Leading citing field
Food Science & Technology
1,100 citing publications
Latest tracked publication
19 October 2026
10 recent records available
Coverage & Indexing History
v19n1, Jan. 2020-
v19n1, Jan. 2020- ; selected citations only before this date
Active Coverage
Research Focus & Classification
Indexed Subjects
Food Science & Technology
Issuing & Sponsoring Bodies
Contributor
Institute of Food Technologists
Broad Categories
Nutritional Sciences
Food Science & Technology
MeSH Descriptors
Food Technology
Food
Latest Publications
Recent article records with DOI-first linking and condensed abstracts.
01
DOI 10.1111/1541-4337.70677
Open DOI
Tea Microbiomes and Metabolic Transformations From Fresh Leaf to Fermentation and Gut: Implications for Quality and Health
Microbiomes influence tea quality, safety, and health from production to consumption, yet most studies and reviews examine individual stages. This review uses the Tea Plant‐Fermentation‐Gut Continuum to assess cross‐stage microbial and m...
02
DOI 10.1111/1541-4337.70675
Open DOI
Edible Biopolymer Coatings for Postharvest Preservation in Warm‐Chain Horticultural Supply Chain: Mechanisms, Materials, Design Strategies, and Future Directions
Fresh fruit and vegetable postharvest losses reach 30%–50% between harvest and consumption, concentrated in low‐ and middle‐income countries where warm‐chain supply chains (20°C–35°C, 55%–85% relative humidity, intermittent handling) rep...
03
DOI 10.1111/1541-4337.70670
Open DOI
Recent Advances in Cushioning Materials for Postharvest Application: Material Sources, Fabrication Techniques, and Mitigation of Mechanical Damage
Mechanical damage caused by vibration, impact, and compression during postharvest handling, transportation, and distribution is one of the main factors leading to losses and quality deterioration of fruits and vegetables. Cushioning pack...
04
DOI 10.1111/1541-4337.70673
Open DOI
Nonuniformity in Multi‑Physical Field Drying of Fruits and Vegetables: Mechanisms, Cascade Amplification, and Artificial Intelligence–Driven Control
Nonuniformity is the most critical yet unresolved bottleneck limiting the industrial adoption of multi‐physical field drying (microwave, radio frequency, infrared, and ultrasound) for fruits and vegetables. While individual physical fiel...
05
DOI 10.1111/1541-4337.70674
Open DOI
Biofilm‐Mediated Persistence of Salmonella in Poultry Processing: A Comprehensive Review of Isolate Heterogeneity, Stress Adaptation, and Antimicrobial Resistance
Salmonella enterica remains a major foodborne pathogen in poultry‐processing environments, where its persistence is largely attributed to biofilm formation on food‐contact and non‐food‐contact surfaces. Despite extensive research on Salm...
06
DOI 10.1111/1541-4337.70661
Open DOI
Sources, Transmission, and Control of Salmonella in Vertically Integrated Broiler Chicken Production: Farm, Hatchery, and Processing Plant
Salmonella remains one of the most important foodborne pathogens associated with poultry products, despite substantial progress in processing hygiene and antimicrobial interventions. This review critically examines the sources, transmiss...
07
DOI 10.1111/1541-4337.70672
Open DOI
Decoupling Flavor From Spoilage: A Microbial and Chemical Framework for Volatile Sulfur Compounds and Biogenic Amines in Washed‐Rind and Aged Cheeses
Ripened washed‐rind and long‐ripened cheeses owe their prized sulfurous, savory character to intensive proteolysis and amino‐acid catabolism; the same activity, when poorly controlled, also generates sensory off‐flavors and toxic biogeni...
08
DOI 10.1111/1541-4337.70669
Open DOI
Formation and Stability of Food Emulsions: A Review through the Lens of the Oil Phase
Emulsions serve vital roles in the food industry, including structural design and delivery of functional components. As thermodynamically unstable systems, emulsions undergo various destabilization processes over time. Therefore, underst...
09
DOI 10.1111/1541-4337.70663
Open DOI
Beyond Bactericidal: Plasma Surface Engineering to Defeat Food Matrix‐Conditioning Layers
The persistence of foodborne pathogens on industrial food contact surfaces continues to challenge global food safety despite advances in sanitation technologies. A central limitation of current antimicrobial strategies lies in their vali...
10
DOI 10.1111/1541-4337.70667
Open DOI
From Structural Heterogeneity to Photon Transport Simulation: A Comprehensive Review of Optical Nondestructive Evaluation in Multilayered Fruit and Vegetable Matrices
Optical nondestructive evaluation has become an indispensable tool for quality assessment in the food industry. Revealing light propagation mechanisms in multilayered fruit and vegetable tissues improves detection model accuracy and robu...
Bibliographical & Catalog Notes
Latest issue consulted: Vol. 6, no. 4 (Oct. 2007); title from title screen (Blackwell-Synergy, viewed Oct. 2, 2007).
Mode of access: World Wide Web.