+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.
| 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)
Harnessing sorghum landraces to breed high-yielding, grain mold-tolerant cultivars with high protein for drought-prone environments |
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Development of ready to eat (rte) breakfast cereal from sorghum-pigeon peas blends |
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Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum |
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Genetic variability among sorghum (sorghum bicolor l. moench) accessions |
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Pendugaan nilai heterosis genotipe f1 sorgum (sorghum bicolor (l.) moench) hasil persilangan line × tester. |
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Komparasi berat badan mencit (mus muscullus) yang diinduksi dexamethasone pra dan pasca terapi ekstrak metanol akar sorgum merah (sorgum bicolor) |
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sorghum in foods: functionality and potential in innovative products |
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Projection of sorghum production response through multiple uses promotion strategies in selected districts of tanzania |
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Isolation and identification of fungi associated with stored sorghum (sorghum bicolor l. moench) seeds in lafia, nasarawa state, nigeria |
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Whole-grain sorghum, orange pomace, and whey blends as a novel gluten-free pregelatinized ingredient: assessment of physicochemical and pasting properties (sorghum-based pregelatinized flour) |
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Value creation and sorghum-based products: what synergetic actions are needed? |
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value creation and sorghum-based products: what synergetic actions are needed? |
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Understanding biodiversity in sorghums to support the development of high value bio-based products in sub-saharan africa |
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Understanding biodiversity in sorghums to support the development of high value bio-based products in sub-saharan africa |
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Sorghum chemistry delineates levels of its susceptibility to weevils (sitophilus spp) and breeding strategies towards variety development; a review |
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Aquacrop-simulated response of sorghum biomass and grain yield to biochar amendment in south sudan |
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Sweet sorghum: agronomic practice for food, animal feed and fuel production in sub-saharan africa |
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Quality assessment of fermented gruel (ogi) made from sorghum (sorghum bicolour) and moringa leaves (moringa oleifera) |
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Sorghum pasta and noodles: technological and nutritional aspects |
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Optimization of sorghum, rice, and amaranth flour levels in the development of gluten-free bakery products using response surface methodology |
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