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

 32 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 Ifechukwu, a. j. effect of addition of citric acid and sodium benzoate on the keeping quality of soymilk.
image Ifechukwu, a. j. effect of addition of citric acid and sodium benzoate on the keeping quality of soymilk.
image Omre, p. k. (2017). influence of processing factors on beany flavor, trypsin inhibitor and colour of soymilk. chemical science review and letters, 6(23), 1875-1885.
image Omre, p. k. (2017). influence of processing factors on beany flavor, trypsin inhibitor and colour of soymilk. chemical science review and letters, 6(23), 1875-1885.
image Onuegbu, a. j., olisekodiaka, j. m., irogue, s. e., amah, u. k., okwara, j. e., ayelagbe, o. g., & onah, c. e. (2018). consumption of soymilk reduces lipid peroxidation but may lower micronutrient status in apparently healthy individuals. journal of medicinal food, 21(5), 506-510.
image Onuegbu, a. j., olisekodiaka, j. m., irogue, s. e., amah, u. k., okwara, j. e., ayelagbe, o. g., & onah, c. e. (2018). consumption of soymilk reduces lipid peroxidation but may lower micronutrient status in apparently healthy individuals. journal of medicinal food, 21(5), 506-510.
image Navicha, w. b., hua, y., masamba, k., kong, x., & zhang, c. (2017). optimization of soybean roasting parameters in developing nutritious and lipoxygenase free soymilk. journal of food measurement and characterization, 11(4), 1899-1908.
image Navicha, w. b., hua, y., masamba, k., kong, x., & zhang, c. (2017). optimization of soybean roasting parameters in developing nutritious and lipoxygenase free soymilk. journal of food measurement and characterization, 11(4), 1899-1908.
image Kurniati, e. s. (2018). uji fisikokimia dan sensoris cheesecake dengan penambahan tepung suweg (amorphophalus campanulatus) (doctoral dissertation, stikes pku muhammadiyah surakarta).
image Kurniati, e. s. (2018). uji fisikokimia dan sensoris cheesecake dengan penambahan tepung suweg (amorphophalus campanulatus) (doctoral dissertation, stikes pku muhammadiyah surakarta).
image Ibitoye, o., ebenebe, c., amobi, m., oyediji, t., ogundele, o., & arabanbi, i. (2021). edible insects for food and feed in nigeria: exploring the roles of extension services. international journal of tropical insect science, 1-10.
image SebÄ°omo, a., & banjo, f. the phytochemical, proximate and mineral contents of cassava leaves and nutritive values of associated arthropod pests. journal of the turkish chemical society section a: chemistry, 7(3), 675-690.
image Bamidele, j. a., idowu, a. b., ademolu, k., & osipitan, a. a. (2021). nutritional composition of apis mellifera adansonii l.(hymenoptera: apidae) from three ecological zones of nigeria. journal of apicultural research, 60(3), 445-456.
image Fadipe, l. a., babayi, h., olayemi, i. k., baba, m. b., & sadiku, j. o. (2019). effect of post-harvest processing techniques on the mineral composition of dung beetle larva in parts of niger state, nigeria.
image Van huis, a. (2020). importance of insects as food in africa. in african edible insects as alternative source of food, oil, protein and bioactive components (pp. 1-17). springer, cham.
image Idowu, a. b., oliyide, e. o., ademolu, k. o., & bamidele, j. a. (2019). nutritional and anti-nutritional evaluation of three edible insects consumed by the abeokuta community in nigeria. international journal of tropical insect science, 39(2), 157-163.
image Idowu, a. b., oliyide, e. o., ademolu, k. o., & bamidele, j. a. (2019). nutritional and anti-nutritional evaluation of three edible insects consumed by the abeokuta community in nigeria. international journal of tropical insect science, 39(2), 157-163.
image Kock, k. t. (2020). the influence of culture on the utilization of traditional leafy vegetables among vatsonga and ba-pedi women of bushbuckridge, mpumalanga province (doctoral dissertation, north-west university (south africa)).
image Kock, k. t. (2020). the influence of culture on the utilization of traditional leafy vegetables among vatsonga and ba-pedi women of bushbuckridge, mpumalanga province (doctoral dissertation, north-west university (south africa)).
image Sandaruwan, k. p. g. l., & banerjee, s. (2020). understanding the patterns of processed seafood exports from sri lanka: application of the gravity model to quantify the determinants. quest journal of management and social sciences, 2(2), 181-193.