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h5 指数:21
h5 中位数:25

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 2017-2021 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

标题/作者	引用次数	年份
Healthy human aging: intrinsic and environmental factors VC Sgarbieri, MTB Pacheco Brazilian Journal of Food Technology 20	54	2017
Evaluating the chemical composition and antioxidant activity of three Egyptian seaweeds: Dictyota dichotoma, Turbinaria decurrens, and Laurencia obtusa RA El-Shenody, M Ashour, MME Ghobara Brazilian Journal of Food Technology 22	39	2019
Application and evaluation of propolis, the natural antioxidant in Italian-type salami CA Kunrath, DC Savoldi, JPF Mileski, CR Novello, AT Alfaro, JF Marchi, ... Brazilian Journal of Food Technology 20	37	2017
The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta VN Castelo-Branco, JN Guimarães, L Souza, MR Guedes, PM Silva, ... Brazilian Journal of Food Technology 20	35	2017
Propriedades antioxidantes do açaí (Euterpe oleracea) na síndrome metabólica PCAS Cedrim, EMA Barros, TG Nascimento Brazilian Journal of Food Technology 21	32	2018
Características e potencialidades dos frutos do Cerrado na indústria de alimentos AF Reis, M Schmiele Brazilian Journal of Food Technology 22	31	2019
Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon J Bonilla, PJA Sobral Brazilian Journal of Food Technology 20	29	2017
Antioxidant and antibacterial activity and preliminary toxicity analysis of four varieties of avocado (Persea americana Mill.) DAV Amado, GAB Helmann, AM Detoni, SLC Carvalho, CM Aguiar, ... Brazilian Journal of Food Technology 22	28	2019
Phytochemical analysis and botanical origin of Apis mellifera bee pollen from the municipality of Canavieiras, Bahia State, Brazil G Negri, LMRC Barreto, FL Sper, C Carvalho, MGR Campos Brazilian Journal of Food Technology 21	27	2018
Produção de farinha de banana verde (Musa spp.) para aplicação em pão de trigo integral BA Andrade, DB Perius, NV Mattos, MM Luvielmo, MS Mellado Brazilian Journal of Food Technology 21	25	2017
Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder LS Chang, YL Tan, LP Pui Brazilian Journal of Food Technology 23	25	2020
Composição mineral em genótipos de batata-doce de polpas coloridas e adequação de consumo para grupos de risco M Vizzotto, ES Pereira, LAS Castro, CO Raphaelli, AC Krolow Brazilian Journal of Food Technology 21	24	2017
Jackfruit seed: an accompaniment to functional foods R Waghmare, N Memon, Y Gat, S Gandhi, V Kumar, A Panghal Brazilian Journal of Food Technology 22	24	2019
Effect of water temperature and pH on the concentration and time of ozone saturation MC Galdeano, AE Wilhelm, IB Goulart, RV Tonon, O Freitas-Silva, ... Brazilian Journal of Food Technology 21	23	2018
Polyunsaturated fatty acids and nutritional quality of five freshwater fish species cultivated in the western region of Santa Catarina, Brazil ÂP Matos, AC Matos, EHS Moecke Brazilian Journal of Food Technology 22	22	2019
Elaboração e caracterização de cookies sem glúten enriquecidos com farinha de coco: uma alternativa para celíacos AM Queiroz, RFJ Rocha, DS Garruti, AP Valença da Silva, ÍMS Araújo Brazilian Journal of Food Technology 20	22	2017
Adesão e aceitabilidade de cardápios da alimentação escolar do ensino fundamental de escolas de zona rural CO Raphaelli, LDF Passos, SF Couto, E Helbig, SW Madruga Brazilian Journal of Food Technology 20	22	2017
Antioxidant properties of acai (Euterpe oleracea) in the metabolic syndrome PCAS Cedrim, EMA Barros, TG Nascimento Brazilian Journal of Food Technology 21	22	2018
Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying ASC Teles, DWH Chávez, FS Gomes, LMC Cabral, RV Tonon Brazilian Journal of Food Technology 21	21	2017
Metodologias sensoriais descritivas mais rápidas e versáteis–uma atualidade na ciência sensorial M Alcantara, DDGC Freitas-Sá Brazilian Journal of Food Technology 21	21	2018

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