+32 25889658Journal 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.
| 2024 | 2023 | 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | |
|---|---|---|---|---|---|---|---|---|
Total published articles |
49 | 73 | 73 | 76 | 62 | 22 | 103 | 77 |
Research, Review articles and Editorials |
45 | 48 | 47 | 15 | 6 | 0 | 32 | 2 |
Research communications, Review communications, Editorial communications, Case reports and Commentary |
4 | 26 | 25 | 44 | 18 | 22 | 71 | 76 |
Conference proceedings |
5 | 32 | 65 | 31 | 0 | 120 | 481 | 245 |
Citations received as per Google Scholar, other indexing platforms and portals |
1363 | 1748 | 1980 | 1979 | 1869 | 1584 | 1324 | 1108 |
| Journal total citations count | 14685 |
| Journal impact factor | 7 |
| 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)
Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters |
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Chemical, physical and sensory evaluation of untraditional chicken nuggets formula using taro flour (colocasia esculenta l. schott) |
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Dietary fibre as functional ingredient in meat products: a review |
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Standardization, quality evaluation and cost ofproduction of cookies incorporated with spent hen meat powder |
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effect of peppermint (mentha piperita) powder on immune response of broiler chickens in heat stress |
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The effect of storage period on proximate composition and sensory characteristics of functional poultry meat finger sticks |
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Nutritional composition and sensory properties of beef sausages prepared using pearl millet (pennisetum glaucum) flour as extender |
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Effect of the addition of oat and wheat fiber on the quality of poultry burgers |
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The influence of adding turnip roots (brassica rapa var. rapa l.) powder on the antioxidant activity and acrylamide content in some fried foods |
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Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (salvia hispanica l.) or oat (avena sativa l.) emulsion gel |
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Incorporating amaranth flour to obtain low-fat meat snacks |
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Development and quality evaluation of oat flour incorporated spent hen meat balls |
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Quality evaluation of imitation chicken nuggets from grey oyster mushroom stems and chickpea flour |
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Elaboration, physicochemical and sensory characterization of whole grain sorghum breakfast cereal by extrusion |
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Soft wheat detection in durum wheat meal and dried pasta by analysing the lipidic fraction and the steryl esters |
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Effect of fortification of ground peanut seed as fat replacer on the fatty acid and fiber profile of spent broiler breeder hen chicken sausages |
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exploring the possibilities of some selected flour blends for the development of bakery products: comparison with some physicochemical and functional properties of wheat flour |
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Evaluation of wheat-sorghum-chickpea composite bread for physical, nutritional and sensory quality |
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Improving the nutritional characteristics of plant feedstuff by-products using fungal metabolism |
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Improving the nutritional characteristics of plant feedstuff by-products using fungal metabolism |
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