Journal of Nutrition & Food Sciences : Citations & Metrics Report
Articles published in Journal of Nutrition & Food Sciences have been cited by esteemed scholars and scientists all around the world. Journal of Nutrition & Food Sciences has got h-index 50, which means every article in Journal of Nutrition & Food Sciences has got 50 average citations.
Following are the list of articles that have cited the articles published in Journal of Nutrition & Food Sciences.
2021 | 2020 | 2019 | 2018 | 2017 | |
---|---|---|---|---|---|
Year wise published articles |
76 | 62 | 22 | 103 | 77 |
Year wise citations received |
1767 | 1714 | 1443 | 1196 | 1002 |
Journal total citations count | 11817 |
Journal impact factor | 4.5 |
Journal 5 years impact factor | 3.7 |
Journal cite score | 18.18 |
Journal h-index | 50 |
Journal h-index since 2019 | 42 |
Important citations (2013)
Determination of free phenolic acids from leaves within different colored maize |
|
Effects of aqueous colocasia esculenta extracts on selected biochemical parameters in phenyl hydrazine induced male anemic albino rats |
|
Total content of carotenoids in corn landraces and their potential health applications |
|
Agronomic performance, chemical composition and fusarium verticillioides resistance of italian white maize varieties |
|
Chemical composition, anti-nutri-ents and functional properties of composite flours formulated from wheat and three cultivars of cocoyam corms … |
|
Evaluation of taro [colocasia esculenta (l.) schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding |
|
Technologies for improving the nutritional quality of cereals |
|
photoacoustic characterization of wheat bread mixed with moringa oleifera. |
|
Rheology and acceptance of pap (zea mays) enriched with jatropha carcus leaves to improve iron status in children |
|
Efek pemanggangan terhadap aktivitas antioksidan dan kandungan fenolik dari jagung manado kuning |
|
Functional and antioxidative properties of sorghum ogi flour enriched with cocoa |
|
Starch composition, antioxidant potential, and glycemic indices of various varieties of triticum aesitivum l. and zea mays l. available in pakistan |
|
Maize genetic diversity in traditionally cultivated polycultures in an isolated rural community in mexico: implications for management and sustainability |
|
Nutritional and physical properties of pseudo-cereal based geriatric food mix supplemented with moringa leaves |
|
Proximate composition and sensory evaluation of three forms of soy flour/moringa catfish (clarias gariepinus) balls |
|
Formulation, proximate analysis and sensory evaluation of mumu from pearl millet, irish potato and sesame seed blend |
|
Microbial characterization of maize fermentation water during ogi production |
|
Quality evaluation of ogi from acha (digitaria exilis), soybean (glycine max) and carrot (daucus carota l.) composite flour |
|
Evaluation of taro [colocasia esculenta (l.) schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding |
|
Formulasi tepung komposit keladi dan ubi jalar sebagai bahan baku mi kering pengganti sebagian terigu |
|