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Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Citations Report

Journal of Experimental Food Chemistry : Citations & Metrics Report

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 7, which means every article in Journal of Experimental Food Chemistry has got 7 average citations.

Following are the list of articles that have cited the articles published in Journal of Experimental Food Chemistry.

  2020 2019 2018 2017 2016

Year wise published articles

11 8 5 16 19

Year wise citations received

56 41 24 9 20
Journal total citations count 236
Journal impact factor 4.31
Journal 5 years impact factor 2.53
Journal cite score 3.23
Journal h-index 7
Journal h-index since 2016 7
Important citations

Enzymes in the Design of Functional Foods or Their Constituents

Physical, fermentative, and nutritional quality of silages made from three Sorghum bicolor varieties as affected by ensiling duration in South-west Nigeria

Texture and salt efficiency of batter products

Growing significance of Vibrio parahaemolyticus as an emerging foodborne bacterial pathogen.

Apple polyphenol decelerates bladder cancer growth involving apoptosis and cell cycle arrest in N-butyl-N-(4-hydroxybutyl) nitrosamine-induced experimental animal model

Research and Reviews: Journal of Pharmacology and Toxicological Studies

Fermentation Effect on the Nutrient and Antinutrient Composition of Senegalia macrostachya and Parkia biglobosa Seeds: A Comparative Study

Fermentation Effect on the Nutrient and Antinutrient Composition of Senegalia macrostachya and Parkia biglobosa Seeds: A Comparative Study

Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso

Texture and salt efficiency of batter products

The effect of breaking properties and fragmentation on the perceived saltiness of surimi gels prepared with various heating conditions

Zootherapeutic practices in the Amazon Region: chemical and pharmacological studies of Green-anaconda fat (Eunectes murinus) and alternatives for species conservation

Covid-19 and Food Security in Sub-Saharan Africa: Implications and Proactive Measures to Mitigate the Risks of Malnutrition and Famine

STUDY ON SOME PHYSICOCHEMICAL PARAMETERS IN GOAT'S MILK AND WHITE BRINED CHEESE IN THREE GOAT BREEDS

Implication of functional ingredients of goat milk to develop functional foods

Thiolate-Capped Palladium Nanoparticles for Selective Catalytic Hydrogenation of Alkenes in the Presence of Another Reactive Functional Group

Colloidal palladium nanoparticles for selective hydrogenation of styrene derivatives with reactive functional groups

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

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

Content of monosodium glutamate (MSG) in meat and fish pâtés from the Croatian market

Relevant Topics

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