Research & Reviews: Journal of Food and Dairy Technology

Research & Reviews: Journal of Food and Dairy Technology

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ISSN: 2321-6204

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Research & Reviews: Journal of Food and Dairy Technology : Citations & Metrics Report

Articles published in Research & Reviews: Journal of Food and Dairy Technology have been cited by esteemed scholars and scientists all around the world. Research & Reviews: Journal of Food and Dairy Technology has got h-index 12, which means every article in Research & Reviews: Journal of Food and Dairy Technology has got 12 average citations.

Following are the list of articles that have cited the articles published in Research & Reviews: Journal of Food and Dairy Technology.

  2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014

Total published articles

 27 41 30 14 36 32 6 21 27 22 14

Research, Review articles and Editorials

 0 3 4 2 17 3 6 21 31 21 14

Research communications, Review communications, Editorial communications, Case reports and Commentary

15 34 22 12 0 29 0 0 0 1 0

Conference proceedings

 0 0 0 0 0 0 0 0 0 0 0

Citations received as per Google Scholar, other indexing platforms and portals

 37 42 69 51 58 45 58 49 41 17 11
Journal total citations count 499
Journal impact factor 3.79
Journal 5 years impact factor 3.08
Journal cite score 2.63
Journal h-index 12
Journal h-index since 2019 10
Journal Impact Factor 2020 formula
IF= Citations(y)/{Publications(y-1)+ Publications(y-2)} Y= Year
Journal 5-year Impact Factor 2020 formula
Citations(2018 + 2019 + 2020 + 2021 + 2022)/
{Published articles(2018 + 2019 + 2020 + 2021 + 2022)}
Journal citescore
Citescorey = Citationsy + Citationsy-1 + Citationsy-2 + Citations y-3 / Published articlesy + Published articlesy-1 + Published articlesy-2 + Published articles y-3
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Important citations (186)
image Atallah, a. a., & gemiel, d. g. (2020). preparation of new carbonated beverages based on hydrolyzed whey by fruit and some herbs. american journal of food science and technology, 8(2), 49-55.
image Atallah, a. a., & gemiel, d. g. (2020). preparation of new carbonated beverages based on hydrolyzed whey by fruit and some herbs. american journal of food science and technology, 8(2), 49-55.
image Granados-chinchilla, f., redondo-solano, m., & jaikel-víquez, d. (2018). mycotoxin contamination of beverages obtained from tropical crops. beverages, 4(4), 83.
image Senkal, b. c., kiralan, m., & ramadan, m. f. (2016). impact of harvest times on the quality characteristics of oils recovered from different safflower (carthamus tinctorius) cultivars sown in spring and autumn. european food research and technology, 242(3), 371-381.
image Senkal, b. c., kiralan, m., & ramadan, m. f. (2016). impact of harvest times on the quality characteristics of oils recovered from different safflower (carthamus tinctorius) cultivars sown in spring and autumn. european food research and technology, 242(3), 371-381.
image Zlatev, z., & vasilev, m. contactless methods for quality evaluation of dairy products. artte applied researches in technics, technologies and education, 29.
image Pauly, l., baiju, m. v., viswanathan, p., jose, p., paul, d., & sankar, d. (2015, october). a new gray level based method for visual inspection of frying food items. in 2015 international conference on soft computing techniques and implementations (icscti) (pp. 57-60). ieee.
image Alojado-rubianes, m. r. l., & del rosario, e. j. (2019). digital image photometry of xylose in liquid medium. philippine journal of science, 148(2), 217-224.
image Jackson, n. i. (2020). light transmission properties of lentil (lens culinaris medik.) seed coat and effect of light exposure on cotyledon quality (doctoral dissertation, university of saskatchewan).
image El barbri, n., halimi, a., & rhofir, k. (2014). a nondestructive method based on an artificial vision for beef meat quality assesement. international journal of innovative research in electrical, electronics, instrumentation and control engeineering, 2, 2060-2063.
image Eduardo, m. (2015). enhancing composite cassava bread quality: effect of cassava pre-treatment and baking improvers. chalmers tekniska hogskola (sweden).
image Arandjelovic, o., & cipolla, r. (2008, september). colour invariants for machine face recognition. in 2008 8th ieee international conference on automatic face & gesture recognition (pp. 1-8). ieee.
image Titova, t. p., nachev, v. g., & damyanov, c. i. (2015). food quality evaluation according to their color characteristics. facta universitatis, series: automatic control and robotics, 14(1), 1-10.
image Halac, d., sokic, e., & turajlic, e. (2017, october). almonds classification using supervised learning methods. in 2017 xxvi international conference on information, communication and automation technologies (icat) (pp. 1-6). ieee.
image Lukinac, j., jukić, m., mastanjević, k., & lučan, m. (2018). application of computer vision and image analysis method in cheese-quality evaluation: a review. ukrainian food journal, (7, issue 2), 192-214.
image Moallem, p., razmjooy, n., & mousavi, b. s. (2014). robust potato color image segmentation using adaptive fuzzy inference system. iranian journal of fuzzy systems, 11(6), 47-65.
image Adeyeye, e. i. (2015). turkey-hen amino acid composition of brain and eyes. biological sciences-pjsir, 58(1), 30-39.
image Ademola, o. a., omolara, a. h., & abioye, o. r. (2017). amino acids profile of bee brood, soldier termite, snout beetle larva, silkworm larva, and pupa: nutritional implications. advances in analytical chemistry, 7, 31-38.
image Henry, s. g., darwish, s. m., saleh, a., & khalifa, a. (2019). carcass characteristics and nutritional composition of some edible chicken by-products. egyptian journal of food science, 47(1), 81-90.
image Adeyeye, e. i., & ayeni, s. k. (2014). comparability of the amino acid composition of whole egg and two fancy meats (heart and liver) of domestic duck (anas platyrhynchos) consumed in nigeria. open j. anal. chem. res, 2(1), 16-28.