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 | |
|---|---|---|---|---|---|
Year wise published articles |
35 | 21 | 11 | 8 | 5 |
Year wise citations received |
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 2018 | 9 |
Content of monosodium glutamate (MSG) in meat and fish pâtés from the Croatian market |
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Sodium reduction technologies applied to bread products and their impact on sensory properties: a review |
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Electroencephalography and acceptance test to assess sodium reduction in tomato sauce: an exploratory research |
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Potential effects of umami ingredients on human health: Pros and cons |
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Acid Extraction and Characterization of Pectin from Malaysian Honeydew (Cucumis melo L. var. inodorous) Peels as An Alternative for Halal Food Thickener |
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Effect of Malaysian durian rind varieties on the yield and degree of esterification of the pectin extracted |
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Waste to wealth: optimizing novel pectin acid extraction from honeydew (cucumis melo l. var. inodorous) peels as a potential halal food thickener |
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Extraction and purification of pectin from agro-industrial wastes |
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Chlorine dioxide, peroxyacetic acid, and calcium oxychloride for post-harvest decontamination of citrus fruit against Xanthomonas citri subsp. citri, causal agent of citrus canker |
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ISOLATION OF SPOILAGE MICROORGANISMS AND METHODS OF EXTENDING THE SHELF LIFE OF TOMATO (Solanum lycopersicum) FRUITS |
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Technical Report on the notification of powder or juice concentrate of berries of Aristotelia chilensis as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283 |
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ISOLATION OF SPOILAGE MICROORGANISMS AND METHODS OF EXTENDING THE SHELF LIFE OF TOMATO (Solanum lycopersicum) FRUITS |
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Efficacy of Chlorine, Chlorine Dioxide, and Peroxyacetic Acid in Reducing Salmonella Contamination in Wash Water and on Mangoes Under Simulated Mango Packinghouse Washing Operations |
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Gluten Free Biscuit Made of Sweet Potato Puree (Ipomea batatas L.) for Autistic Disorder |
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Effect of Gongronema latifolium and Ocimum basilicum Extracts on Antioxidant and Physicochemical Characteristics of Smoked Beef Stored under Room Temperature |
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Editor's Note: Journal of Experimental Food Chemistry (Volume 2, Issue 3) |
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Effect of selected oils on antioxidant and physicochemical properties of breakfast sausage |
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Antioxidative properties of Amaranth cauline leaf and suppressive effect against CT-26 cell proliferation of the sausage containing the leaf |
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Quantification of Phytochemicals Imparting Antioxidant Activities in Commonly Used Vegetables |
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Research & Reviews: Journal of Hospital and Clinical Pharmacy |
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
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