Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+32 25889658

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.

	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)

sorghum as source of functional compounds and their importance in human nutrition View at Publisher View at Google Scholar View at Indexing
generic promotion of sorghum for food and industrial uses View at Publisher View at Google Scholar View at Indexing
economic advantage of sorghum harvest at soft dough grain stage to prevent bird damage View at Publisher View at Google Scholar View at Indexing
Identification of sorghum genotypes suitable for specific end uses: semolina recovery and popping View at Publisher View at Google Scholar View at Indexing
Antioxidant activity and contents of total phenolic compounds and anthocyanins according to grain colour in several varieties of sorghum bicolor (l.) moench View at Publisher View at Google Scholar View at Indexing
Genetic analysis on agronomic and quality traits of sorghum hybrids in indonesia. View at Publisher View at Google Scholar View at Indexing
Genetic basis of protein digestibility in grain sorghum View at Publisher View at Google Scholar View at Indexing
Moisture effects on robustness of sorghum grain protein near-infrared spectroscopy calibration View at Publisher View at Google Scholar View at Indexing
Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics View at Publisher View at Google Scholar View at Indexing
Anti-nutritional factors and antioxidant capacity in selected genotypes of sorghum [sorghum bicolor (l.) moench] View at Publisher View at Google Scholar View at Indexing
Sorghum - an important cereal in the world, in the european union and romania View at Publisher View at Google Scholar View at Indexing
sorghum, an alternative cereal for gluten-free product / sorgo, un cereal alternativo para productos sin gluten View at Publisher View at Google Scholar View at Indexing
sorghum View at Publisher View at Google Scholar View at Indexing
recent trends in the formulation of gluten-free sorghum products View at Publisher View at Google Scholar View at Indexing
Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products View at Publisher View at Google Scholar View at Indexing
Sorghum and roasted coffee blends as a novel extruded product: bioactive compounds and antioxidant capacity View at Publisher View at Google Scholar View at Indexing
Effects of black gram flour (vigna mungo l.) on the proximate composition, texture & colour profile and microbiological qualities of duck meat patties View at Publisher View at Google Scholar View at Indexing
Assessment of quail meat nuggets prepared with ocimum gratissimum extract View at Publisher View at Google Scholar View at Indexing
Evaluation of nutritional value and acceptability of chicken nuggets produced by chicken wings and dehydrated shellfish View at Publisher View at Google Scholar View at Indexing
Effect of wheat and oat dietary fibers on quality and prevention of shrimp analogue products deformation during deep frying View at Publisher View at Google Scholar View at Indexing
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