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 |
Chemical Composition and Bioactive Compounds of Wild Edible Mushroom (Agaricus bisporus) from Al-Jabal Alakhdar in Libya |
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Evaluation of amino acid and fatty acid profile of Pleurotus sapidus-An edible mushroom from India |
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Chemometric Approaches for the Characterization of the Fatty Acid Composition of Seventeen Mushroom Species |
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The fatty acid composition in some economic and wild edible mushrooms in Turkey |
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Medicinal aspect of mushrooms: A view point |
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Fatty acid profile of wild edible and cultivated mushrooms (Pleurotus ostreatus, Amanita spp and Termitomyces microcarpus) |
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Application of enoki mushroom (Flammulina Velutipes) stem wastes as functional ingredients in goat meat nuggets |
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Determination of Chemical Composition of Cultivated Mushrooms in Iraq with Spectrophotometrically and High Performance Liquid Chromatographic |
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A critical review on health promoting benefits of edible mushrooms through gut microbiota |
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DEVELOPMENT OF TECHNOLOGY FOR NATURAL SEMI-FINISHED FISH WITH ANTIMICROBIAL COMPOSITIONS |
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Dilek KESK?N |
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PENANGANAN DAGING KURBAN MENJADI DAGING POTONG SEGAR DAN BEKU DI PD SALIMAH SUMEDANG PADA MASA PANDEMI COVID-19 |
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Development of an active biofilm, which increases the shelf life in beef |
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Etlerin Korunmas?nda Kullan?lan Kimyasal Yöntemler |
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Novel Colour-Based, Prototype Indicator for Use in High-Pressure Processing (HPP). Chemosensors 2021, 9, 164 |
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Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage |
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Development of a Pilot-scale Pulse Electric Field system for Processing Liquid Foods |
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Advances in Meat Preservation and Safety |
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Shelf Life Study of Poultry Meat with Added Seaweed Extract |
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Food edible coating systems: A review |
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
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