Articles published in Journal of Experimental Food Chemistry have been cited by esteemed scholars and scientists all around the world.
Journal of Experimental Food Chemistry has got h-index 11, which means every article in Journal of Experimental Food Chemistry has got 11 average citations.
Following are the list of articles that have cited the articles published in Journal of Experimental Food Chemistry.
| 2022 | 2021 | 2020 | 2019 | 2018 | |
|---|---|---|---|---|---|
Total published articles |
35 | 21 | 11 | 8 | 5 |
Conference proceedings |
17 | 0 | 0 | 0 | 51 |
Citations received as per Google Scholar, other indexing platforms and portals |
68 | 53 | 56 | 41 | 24 |
| Journal total citations count | 389 |
| Journal impact factor | 2.06 |
| Journal 5 years impact factor | 3 |
| Journal cite score | 2.9 |
| Journal h-index | 11 |
| Journal h-index since 2019 | 9 |
Enzymes in the Design of Functional Foods or Their Constituents |
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Physical, fermentative, and nutritional quality of silages made from three Sorghum bicolor varieties as affected by ensiling duration in South-west Nigeria |
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Texture and salt efficiency of batter products |
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Growing significance of Vibrio parahaemolyticus as an emerging foodborne bacterial pathogen. |
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Apple polyphenol decelerates bladder cancer growth involving apoptosis and cell cycle arrest in N-butyl-N-(4-hydroxybutyl) nitrosamine-induced experimental animal model |
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Research and Reviews: Journal of Pharmacology and Toxicological Studies |
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Fermentation Effect on the Nutrient and Antinutrient Composition of Senegalia macrostachya and Parkia biglobosa Seeds: A Comparative Study |
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Fermentation Effect on the Nutrient and Antinutrient Composition of Senegalia macrostachya and Parkia biglobosa Seeds: A Comparative Study |
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Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso |
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Texture and salt efficiency of batter products |
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The effect of breaking properties and fragmentation on the perceived saltiness of surimi gels prepared with various heating conditions |
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Zootherapeutic practices in the Amazon Region: chemical and pharmacological studies of Green-anaconda fat (Eunectes murinus) and alternatives for species conservation |
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Covid-19 and Food Security in Sub-Saharan Africa: Implications and Proactive Measures to Mitigate the Risks of Malnutrition and Famine |
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STUDY ON SOME PHYSICOCHEMICAL PARAMETERS IN GOAT'S MILK AND WHITE BRINED CHEESE IN THREE GOAT BREEDS |
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Implication of functional ingredients of goat milk to develop functional foods |
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Thiolate-Capped Palladium Nanoparticles for Selective Catalytic Hydrogenation of Alkenes in the Presence of Another Reactive Functional Group |
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Colloidal palladium nanoparticles for selective hydrogenation of styrene derivatives with reactive functional groups |
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Accumulation of phenolic compounds in lingonberry (Vaccinium vitis-idaea L.) and cranberry (Oxycoccus palustris Pers., O. macrocarpus (Ait.) Pers.) In vivo, in vitro and ex vitro |
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Development and validation of a green HPLC method for the analysis of clorsulon, albendazole, triclabendazole and ivermectin using monolithic column: Assessment of the greenness of the proposed method |
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Content of monosodium glutamate (MSG) in meat and fish pâtés from the Croatian market |
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
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