Impact Factor
3.50
Journal Citation Impact
Estimated influence, citation density, publishing volume, and citation integrity from the analytics table.
Citation rate
3.36
468 total citations
h5-index
28
h5 depth signal
Cited share
77.9%
109 of 140
Total citations
468
Citation footprint
Metric signal
3.86
External metric anchor
Self-citation
3.4%
16 self-citations
Citations Trend
Monthly Publications Cadence
Citing Geographic Demographics
China
204
United States
89
Japan
64
India
51
Iran
42
Citing Fields of Research
Food Science & Technology
521
Smell & Taste Science
169
Crop Science
126
Dairy & Animal Science
114
Laryngology
101
Publishing Activity & Reach
Volume, recency, access pattern, and citing-community signals from the journal analytics record.
All-time article footprint
2,801
Articles tracked across the journal lifetime
Indexed publication set
140
109 cited publications
Last 12 months
73
6.1 publications/month
Open access share
24.7%
18 OA publications in the last year
Leading citing country
China
204 citing publications
Leading citing field
Food Science & Technology
521 citing publications
Latest tracked publication
20 October 2026
10 recent records available
Coverage & Indexing History
v48n1, Feb. 2017- ; Selected citations only before this date
v48n1, Feb. 2017- ; Selected citations only before this date
Research Focus & Classification
Indexed Subjects
Food Science & Technology
Broad Categories
Nutritional Sciences
Food Science & Technology
MeSH Descriptors
Drug Stability
Food Analysis
Rheology
Latest Publications
Recent article records with DOI-first linking and condensed abstracts.
01
DOI 10.1111/jtxs.70123
Open DOI
Linking Oral‐Processing Capacity, Food Texture, and Bolus Readiness in Older Adults: An Asian Evidence Map and Masticatory Texture Threshold Framework
Age‐related decline in oral function alters the ability of older adults to fracture, comminute, hydrate, lubricate, and transform foods into transportable boluses, increasing the need for texture‐modified foods. Current food‐texture stan...
02
DOI 10.1111/jtxs.70124
Open DOI
Powder Handling and Frozen Texture of a Reconstitutable Strawberry–Oat Sorbet Premix After Sucrose Replacement
A dry sorbet premix must remain manageable as a powder and still develop an appropriate structure after reconstitution and freezing. This study compared a sucrose‐containing control with a strawberry–oat premix in which sucrose was repla...
03
DOI 10.1111/jtxs.70118
Open DOI
Optimization of Salt Composition and Influence of β‐Lactoglobulin Nanostructures on the Physicochemical and Textural Properties of Minas Frescal Cheese
Excessive sodium consumption is a primary driver of modern health adversities, prompting the dairy industry to seek reduction strategies that do not compromise product integrity. This study aimed to investigate the influence of β‐lactogl...
04
DOI 10.1111/jtxs.70119
Open DOI
A Comprehensive Review of Wheat Noodles Science and Technology
Wheat noodles are widely consumed staple foods, but their quality, shelf life, and sustainability remain strongly dependent on controlling interactions among ingredients and processing conditions. This review synthesizes recent scientifi...
05
DOI 10.1111/jtxs.70120
Open DOI
Recent Advances in Cold Plasma Induced Modifications in Hydrocolloid Gums: A Review
Cold plasma has emerged as a promising non‐thermal technology for modifying hydrocolloid gums owing to its ability to induce targeted physicochemical and structural changes under mild processing conditions. This review comprehensively su...
06
DOI 10.1111/jtxs.70117
Open DOI
Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices
Sweet food systems present a uniquely complex environment for starch functionality across confections, baked goods, dairy desserts, fruit‐based products, and bakery fillings. The role of starch varies fundamentally between product catego...
07
DOI 10.1111/jtxs.70114
Open DOI
Advances and Challenges in Sensory Evaluation of Food: Bridging Traditional Methods With Digital Innovation for Sustainable Food Systems
Sensory evaluation has developed to be more than a subjective taste‐testing approach and a multidimensional science that incorporates psychophysics, digital technologies, and data analytics. This review covers and examines methodological...
08
DOI 10.1111/jtxs.70115
Open DOI
Breed‐Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States
Beef structuring strategies often centers on fine muscle marbling texture which aligned more closely with Bos taurus muscle architecture. This perspective overlooks the unique texture of the leaner Bos indicus muscle creating the needs t...
09
10
DOI 10.1111/jtxs.70113
Open DOI
Predictive Stacking Model to Link Formulation Design and Mechanical Performance in Coconut‐Based Vegan Cheese
The structural stability of soft foods during storage, transport, and handling is strongly influenced by time‐dependent deformation under sustained loading. Although finite element analysis (FEA) has been used to evaluate stresses and di...
Bibliographical & Catalog Notes
Editors: 1969- P. Sherman and A. S. Szczesniak.
Print issues ceased with 2013.
Also issued online.