Impact Factor
2.98
Journal Citation Impact
Estimated influence, citation density, publishing volume, and citation integrity from the analytics table.
Citation rate
1.84
267 total citations
h5-index
21
h5 depth signal
Cited share
68.7%
103 of 150
Total citations
267
Citation footprint
Metric signal
1.58
External metric anchor
Self-citation
0.0%
0 self-citations
Citations Trend
Monthly Publications Cadence
Citing Geographic Demographics
Spain
106
Turkey
95
Brazil
92
China
82
India
67
Citing Fields of Research
Food Science & Technology
641
Phytochemicals
179
Crop Science
158
Dairy & Animal Science
147
Bacteriology
95
Publishing Activity & Reach
Volume, recency, access pattern, and citing-community signals from the journal analytics record.
All-time article footprint
2,235
Articles tracked across the journal lifetime
Indexed publication set
150
103 cited publications
Last 12 months
77
6.4 publications/month
Open access share
9.1%
7 OA publications in the last year
Leading citing country
Spain
106 citing publications
Leading citing field
Food Science & Technology
641 citing publications
Latest tracked publication
19 October 2026
10 recent records available
Coverage & Indexing History
v16n1, Feb. 2010-
v16n1, Feb. 2010-
Research Focus & Classification
Indexed Subjects
Food Science & Technology
Broad Categories
Nutritional Sciences
Food Science & Technology
MeSH Descriptors
Food Technology
Nutritional Sciences
Latest Publications
Recent article records with DOI-first linking and condensed abstracts.
01
DOI 10.1177/10820132261499811
Open DOI
Potential of Bacillus velezensis for biodegradation of food-associated biogenic amines
Biogenic amines (BAs) are important food safety hazards that may accumulate in fermented and protein-rich foods as a consequence of microbial amino acid decarboxylation. The present study investigated the biodegradation potential of Baci...
02
DOI 10.1177/10820132261499131
Open DOI
Salep-modified calcium-alginate beads for probiotic encapsulation
Alginate hydrogels are widely used for encapsulation; however, their inherent porosity can limit protection of probiotic cells under harsh gastrointestinal conditions. Here, glucomannan-rich salep was incorporated into Ca–alginate beads ...
03
DOI 10.1177/10820132261499149
Open DOI
Integrated CIELab, electronic nose and GC-MS recognition technology elucidate the effect of oak chip aging on sensory and flavor quality of ciders
Oak chips are cost-effective alternatives to oak barrels to accelerate aging and to modulate sensory profiles in fermented beverages. This study investigated the effects of five commercial oak chips on the appearance, aroma, and sensory ...
04
DOI 10.1177/10820132261496409
Open DOI
Development of pumpkin seed-Lima bean-based meatballs as sustainable protein alternatives: Evaluation of physicochemical, textural, and sensory properties
The growing demand for sustainable proteins has prompted interest in plant-based meat alternatives that match the nutritional, physicochemical, and sensory characteristics of animal-derived products. In this study, plant-based meatballs ...
05
DOI 10.1177/10820132261492051
Open DOI
Red lentil tofu enriched with nivik ( Arum maculatum ) extract: Effects on functional and bioactive properties
Plant-based functional foods enriched with natural bioactive compounds have attracted increasing attention due to their potential health benefits. However, studies on the functional enhancement of non-soy tofu systems remain limited. In ...
06
DOI 10.1177/10820132261492043
Open DOI
Physicochemical and sorption properties of Jerusalem artichoke flour and their implications for storage stability
Jerusalem artichoke flour (JAF) has emerged as a sustainable ingredient with significant prebiotic potential due to its inulin content; however, the relationship between its physicochemical properties and functional stability remains ins...
07
DOI 10.1177/10820132261489059
Open DOI
Preparation and quality evaluation of coffee substitutes based on milk thistle ( Silybum marianum L.) seeds
In this study, we developed and evaluated novel plant-based coffee substitutes produced from light- and dark-roasted milk thistle ( Silybum marianum L.) seeds. The seeds exhibited a suitable composition for coffee substitute production, ...
08
DOI 10.1177/10820132261483892
Open DOI
Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma
Nonthermal plasma technology has garnered significant attention for its food preservation capabilities. However, the applicability of floating electrode–dielectric barrier discharge (FE-DBD) plasma in this regard has not been explored. T...
09
DOI 10.1177/10820132261489056
Open DOI
Impact of bovine lactoferrin fortification and storage period on the flavor profile and volatile compounds of yogurt
This study aimed to determine the effect of lactoferrin (LF) fortification of bovine milk on yogurt flavor and volatile compound profiles during the 21-day storage period. Experimental yogurt samples containing 750.6 mg/L of LF were prod...
10
DOI 10.1177/10820132261487382
Open DOI
Probiotic fermented camel whey-based beverage fortified with bioactive orange peel extract: Physicochemical, antioxidant, and sensory characterization
The objective of this study is to develop a camel whey-based beverage fermented with the indigenous probiotic bacteria Lactobacillus gasseri ADG1b (3%, v: v) and fortified with orange peel extract (OPE) at 4% (w: v). Total phenolic conte...
Bibliographical & Catalog Notes
Issues for <Aug. 2001-> lack Spanish title.
Vol. 1 complete in three issues.
Also issued online.
In English and Spanish, Aug. 1995- ; in English only, <Aug. 2001->