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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.

  2022 2021 2020 2019 2018

Year wise published articles

 31 14 36 32 6

Year wise citations received

 31 12 36 32 6
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 2018 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
Citation image
Important citations (186)
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.
image Mane, k. a., & pawar, v. n. process technology development for lycopene enriched whey-based functional beverage.
image Barajas-ramírez, j. a., ramírez-lópez, c., & aguilar-raymundo, v. g. (2021). a potential commercial use of cajeta (a traditional milk product from mexico) in the development of whey beverages. food science and technology.
image Güzeler, n., esmek, e. m., & kalender, m. (2017). peyniraltı suyu ve peyniraltı suyunun içecek sektöründe deÄŸerlendirilme olanakları. çukurova tarım ve gıda bilimleri dergisi, 32(2), 27-36.
image Desnilasari, d., & kumalasari, r. (2017, december). characteristic of fermented drink from whey cheese with addition of mango (mangifera x odorata) juice. in iop conference series: earth and environmental science (vol. 101, no. 1, p. 012024). iop publishing.
image Barukčić, i., lisak jakopović, k., & božanić, r. (2019). valorisation of whey and buttermilk for production of functional beverages–an overview of current possibilities. food technology and biotechnology, 57(4), 448-460.
image Kurniawati, c. p. (2013). kualitas kerupuk kombinasi ikan gabus (channa striata bloch), tepung ubi jalar (ipomoea batatas l.) putih, dan tepung tapioka (doctoral dissertation, uajy).
image Bevilacqua, a., speranza, b., campaniello, d., sinigaglia, m., corbo, m. r., & lamacchia, c. (2019). a preliminary report on the use of the design of experiments for the production of a synbiotic yogurt supplemented with gluten friendlytm flour and bifidobacterium infantis. frontiers in microbiology, 10, 226.
image Malilay, j. k. t., oliveros, m. c. r., bautista, j. a. n., & castillo-israel, k. a. t. (2019). antioxidant activity of different milk fermented with locally isolated lactic acid bacteria. philippine journal of veterinary and animal sciences, 45(3), 167-177.
image Talevski, g. (2018). influence of starter cultures on the acidity and sensory characteristics in probiotic yoghurt. annals food science and technology, 19(3), 535-541.
image Guteta, a. (2017). characterization of scavenging and intensive poultry production and marketing system at lume woreda, east shoa zone (doctoral dissertation, haramaya university).
image Metry, w. a., khider, m. k., & yassin, f. a. (2018). improving the properties of kariesh cheese made by ultrafiltration using biological treats and dairy fortifiers. journal of food and dairy sciences, 2018, 187-195.
image Wijayanti, m. i., purwijantiningsih, l. e., & pranata, f. s. (2016). kualitas yoghurt sinbiotik sari beras hitam (oryza sativa l.) dengan variasi susu skim. skripsi s, 1.
image Bansal, s., mangal, m., sharma, s. k., yadav, d. n., & gupta, r. k. (2016). optimization of process conditions for developing yoghurt like probiotic product from peanut. lwt, 73, 6-12.
image Dhiman, a., suhag, r., chauhan, d. s., thakur, d., chhikara, s., & prabhakar, p. k. (2021). status of beetroot processing and processed products: thermal and emerging technologies intervention. trends in food science & technology.
image Tan, n. d., & thuy, n. m. optimization of carriers (maltodextrin, arabic gum) for spray-drying of pouzolzia zeylanica extracts using response surface methodology.
image Saranya, s., & sudheer, k. p. (2016). development and quality evaluation of microencapsulated banana pseudostem juice powder (doctoral dissertation, department of post-harvest technology and agricultural processing).
image Mocanu, g. d., chirilă, a. c., vasile, a. m., andronoiu, d. g., nistor, o. v., barbu, v., & stănciuc, n. (2020). tailoring the functional potential of red beet purées by inoculation with lactic acid bacteria and drying. foods, 9(11), 1611.
image Chaudhary, v., & kumar, v. (2020). study on drying and rehydration characteristics of tray dried beetroot (beta vulgaris l.) and functional properties of its powder. chemical science review and letters, 9(33), 98-108.
image Thakur, m., & nanda, v. (2020). exploring the physical, functional, thermal, and textural properties of bee pollen from different botanical origins of india. journal of food process engineering, 43(1), e12935.