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h5 指数:70
h5 中位数:84

h5 指数是指在过去整整 5 年中所发表文章的 h 指数。h 指在 2018-2022 年间发表的 h 篇文章每篇至少都被引用过 h 次的最大值。隐藏

出版物的 h5 中位数，是指出版物的 h5 指数所涵盖的所有文章获得的引用次数的中位值。隐藏

#11 Food Science & Technology

标题/作者	引用次数	年份
Applicability of protein and fiber-rich food materials in extrusion-based 3D printing M Lille, A Nurmela, E Nordlund, S Metsä-Kortelainen, N Sozer Journal of Food Engineering 220, 20-27	302	2018
Impact of rheological properties of mashed potatoes on 3D printing Z Liu, M Zhang, B Bhandari, C Yang Journal of Food Engineering 220, 76-82	260	2018
Investigation on fish surimi gel as promising food material for 3D printing L Wang, M Zhang, B Bhandari, C Yang Journal of Food Engineering 220, 101-108	253	2018
Extrusion-based food printing for digitalized food design and nutrition control J Sun, W Zhou, L Yan, D Huang, L Lin Journal of Food Engineering 220, 1-11	205	2018
Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment–A review AR Di Rosa, F Leone, F Cheli, V Chiofalo Journal of Food Engineering 210, 62-75	193	2017
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children A Derossi, R Caporizzi, D Azzollini, C Severini Journal of Food Engineering 220, 65-75	193	2018
Effect of 3D printing on the structure and textural properties of processed cheese C Le Tohic, JJ O'Sullivan, KP Drapala, V Chartrin, T Chan, AP Morrison, ... Journal of Food Engineering 220, 56-64	180	2018
Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process Q Yang, DW Sun, W Cheng Journal of Food Engineering 192, 53-60	160	2017
Pulsed vacuum drying enhances drying kinetics and quality of lemon slices J Wang, CL Law, PK Nema, JH Zhao, ZL Liu, LZ Deng, ZJ Gao, HW Xiao Journal of Food Engineering 224, 129-138	153	2018
Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields M Dalvi-Isfahan, N Hamdami, E Xanthakis, A Le-Bail Journal of Food Engineering 195, 222-234	152	2017
3D printing complex chocolate objects: Platform design, optimization and evaluation M Lanaro, DP Forrestal, S Scheurer, DJ Slinger, S Liao, SK Powell, ... Journal of Food Engineering 215, 13-22	145	2017
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects C Severini, A Derossi, I Ricci, R Caporizzi, A Fiore Journal of Food Engineering 220, 89-100	143	2018
Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material HW Kim, H Bae, HJ Park Journal of Food Engineering 215, 23-32	139	2017
Separation and purification of phenolic compounds from pomegranate juice by ultrafiltration and nanofiltration membranes C Conidi, A Cassano, F Caiazzo, E Drioli Journal of Food Engineering 195, 1-13	138	2017
Non-destructive prediction of internal and external quality attributes of fruit with thick rind: A review E Arendse, OA Fawole, LS Magwaza, UL Opara Journal of Food Engineering 217, 11-23	138	2018
Mathematical modelling of convective drying of fruits: A review AM Castro, EY Mayorga, FL Moreno Journal of Food Engineering 223, 152-167	135	2018
CO2-supercritical extraction, hydrodistillation and steam distillation of essential oil of rosemary (Rosmarinus officinalis) LA Conde-Hernández, JR Espinosa-Victoria, A Trejo, JÁ Guerrero-Beltrán Journal of Food Engineering 200, 81-86	122	2017
A review on approaches for efficient recovery of whey proteins from dairy industry effluents S Ganju, PR Gogate Journal of Food Engineering 215, 84-96	119	2017
Industrial avocado waste: Functional compounds preservation by convective drying process J Saavedra, A Córdova, R Navarro, P Díaz-Calderón, C Fuentealba, ... Journal of Food Engineering 198, 81-90	109	2017
Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking MM Martínez, M Gómez Journal of Food Engineering 197, 78-86	107	2017

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