Revista
Brazilian Journal of Food Technology
Issns: 1981-6723
Áreas: Agricultural Sciences
Áreas: Agricultural Sciences
Documentos Google Scholar
Documentos en la ventana de 3 años anteriores.
(259 documentos)
title | year | source | cites | authors | publisher | articleurl | citesurl | gsrank | ecc | citesperyear | citesperauthor | authorcount | age | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 | Antioxidant properties of acai (Euterpe oleracea) in the metabolic syndrome | 2018 | Brazilian Journal of Food … | 36 | PCAS Cedrim, EMA Barros, ... | SciELO Brasil | articleurl | citesurl | 12 | 16 | 12 | 12 | 3 | 3 |
| 2 | Characteristics and potentialities of savanna fruits in the food industry. | 2019 | Brazilian Journal of Food Technology | 27 | AF Reis, M Schmiele | cabdirect.org | articleurl | citesurl | 28 | 9 | 13.5 | 14 | 2 | 2 |
| 3 | Evaluating the chemical composition and antioxidant activity of three Egyptian seaweeds: Dictyota dichotoma, Turbinaria decurrens, and Laurencia obtusa | 2019 | Brazilian Journal of Food … | 24 | RA El-Shenody, M Ashour, ... | SciELO Brasil | articleurl | citesurl | 1 | 24 | 12 | 8 | 3 | 2 |
| 4 | Rapid and versatile sensory descriptive methods–an updating of sensory science | 2018 | Brazilian Journal of Food Technology | 21 | M Alcantara, DDGC Freitas-Sá | SciELO Brasil | articleurl | citesurl | 67 | 4 | 7 | 11 | 2 | 3 |
| 5 | Modelling and thermodynamic properties of the drying of acuri slices. | 2019 | … of Food Technology | 19 | D Costa Santos, DD de Farias Leite, ... | cabdirect.org | articleurl | citesurl | 19 | 10 | 9.5 | 6 | 3 | 2 |
| 6 | elaboration and characterization of jabuticaba and acerola prebiotic jelly. | 2019 | … of Food Technology | 19 | DM Lemos, AP Trindade Rocha, ... | cabdirect.org | articleurl | citesurl | 93 | 3 | 9.5 | 6 | 3 | 2 |
| 7 | Phytochemical analysis and botanical origin of Apis mellifera bee pollen from the municipality of Canavieiras, Bahia State, Brazil | 2018 | … of Food Technology | 17 | G Negri, LMRC Barreto, FL Sper, C Carvalho, ... | SciELO Brasil | articleurl | citesurl | 6 | 17 | 5.67 | 3 | 5 | 3 |
| 8 | Antioxidant and antibacterial activity and preliminary toxicity analysis of four varieties of avocado (Persea americana Mill.) | 2019 | … of Food Technology | 15 | DAV Amado, GAB Helmann, AM Detoni, ... | SciELO Brasil | articleurl | citesurl | 4 | 15 | 7.5 | 4 | 4 | 2 |
| 9 | Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder | 2020 | Brazilian Journal of Food Technology | 15 | LS Chang, YL Tan, LP Pui | SciELO Brasil | articleurl | citesurl | 2 | 15 | 15 | 5 | 3 | 1 |
| 10 | Evaluation of the influence of the sensory characteristics and nutritional knowledge in the acceptance of mate tea | 2018 | Brazilian Journal of Food Technology | 15 | HC Barboza, MM Cazal | SciELO Brasil | articleurl | citesurl | 117 | 2 | 5 | 8 | 2 | 3 |
| 11 | Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes | 2018 | … Journal of Food Technology | 14 | K Cherono, M Sibomana, TS Workneh | SciELO Brasil | articleurl | citesurl | 13 | 14 | 4.67 | 5 | 3 | 3 |
| 12 | Use of sprouts byproduct flour for fresh pasta production. | 2019 | … Journal of Food Technology | 14 | MLT Silva, GB Brinques, PD Gurak | cabdirect.org | articleurl | citesurl | 38 | 7 | 7 | 5 | 3 | 2 |
| 13 | Effect of water temperature and pH on the concentration and time of ozone saturation | 2018 | … of Food Technology | 14 | MC Galdeano, AE Wilhelm, IB Goulart, ... | SciELO Brasil | articleurl | citesurl | 8 | 14 | 4.67 | 4 | 4 | 3 |
| 14 | Redução de perdas nas cadeias de frutas e hortaliças pela análise da vida útil dinâmica | 2018 | … of Food Technology | 13 | WA Spagnol, V Silveira, E Pereira, ... | SciELO Brasil | articleurl | citesurl | 199 | 13 | 4.33 | 3 | 4 | 3 |
| 15 | Preparation, characterization and sensory analysis of whole bread enriched with papaya byproducts flour | 2018 | … Journal of Food Technology | 13 | CM Dos Santos, DA Rocha, RAV Madeira, ... | citesurl | 410 | 2 | 4.33 | 3 | 4 | 3 | ||
| 16 | Fermented alcoholic melon (Cucumis melo L.) beverage: processing and characterization | 2018 | … Journal of Food Technology | 12 | MAD Bessa, ENA Oliveira, BF Feitosa, RM Feitosa, ... | citesurl | 180 | 3 | 4 | 2 | 5 | 3 | ||
| 17 | Correlations between the phenolic compounds and antioxidant activity in the skin and pulp of table grape varieties | 2018 | … of Food Technology | 11 | AV De Souza, MR Da Silva Vieira, ... | repositorio.unesp.br | articleurl | citesurl | 326 | 1 | 3.67 | 4 | 3 | 3 |
| 18 | Microencapsulation and release controlled by the diffusion of food ingredients produced by spray drying: A review | 2018 | … Journal of Food Technology | 11 | KC Pereira, DCM Ferreira, GF Alvarenga, MSS Pereira, ... | citesurl | 171 | 5 | 3.67 | 2 | 5 | 3 | ||
| 19 | Polyunsaturated fatty acids and nutritional quality of five freshwater fish species cultivated in the western region of Santa Catarina, Brazil | 2019 | … Journal of Food Technology | 11 | ÂP Matos, AC Matos, EHS Moecke | SciELO Brasil | articleurl | citesurl | 5 | 11 | 5.5 | 4 | 3 | 2 |
| 20 | Physicochemical and microbiological assessment of frozen fruit pulps marketed in Santarém-PA | 2020 | … of Food Technology | 11 | YA Sousa, MA Borges, AFS Viana, AL Dias, ... | SciELO Brasil | articleurl | citesurl | 214 | 2 | 11 | 2 | 5 | 1 |
| 21 | Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals | 2018 | … of Food Technology | 10 | L Fernandes, S Casal, JA Pereira, ... | SciELO Brasil | articleurl | citesurl | 11 | 10 | 3.33 | 3 | 4 | 3 |
| 22 | Valor nutricional de hortaliças folhosas não convencionais cultivadas no Bioma Cerrado | 2020 | … of Food Technology | 10 | N Botrel, S Freitas, MJO Fonseca, RAC Melo, ... | SciELO Brasil | articleurl | citesurl | 194 | 10 | 10 | 2 | 5 | 1 |
| 23 | The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production | 2018 | Brazilian Journal of Food … | 9 | C Fieira, JF Marchi, D Marafão, ... | SciELO Brasil | articleurl | citesurl | 26 | 9 | 3 | 2 | 4 | 3 |
| 24 | Jabuticaba skin extracts: phenolic compounds and antibacterial activity | 2018 | … of Food Technology | 9 | FC Oliveira, TR Marques, GHA Machado, ... | SciELO Brasil | articleurl | citesurl | 34 | 8 | 3 | 2 | 4 | 3 |
| 25 | The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children | 2018 | … of Food Technology | 9 | J Micheletti, JM Soares, BC Franco, ... | SciELO Brasil | articleurl | citesurl | 20 | 9 | 3 | 2 | 4 | 3 |
| 26 | Obtaining oil from macauba kernels by ultrasound-assisted extraction using ethyl acetate as the solvent | 2019 | … of Food Technology | 9 | ACS Rosa, N Stevanato, I Iwassa, ... | SciELO Brasil | articleurl | citesurl | 9 | 9 | 4.5 | 2 | 4 | 2 |
| 27 | Jackfruit seed: an accompaniment to functional foods | 2019 | … of Food Technology | 9 | R Waghmare, N Memon, Y Gat, S Gandhi, ... | SciELO Brasil | articleurl | citesurl | 7 | 9 | 4.5 | 2 | 5 | 2 |
| 28 | Powdered yoghurt produced by spray drying and freeze drying: a review | 2018 | … Journal of Food Technology | 9 | G Santos, RI Nogueira, A Rosenthal | SciELO Brasil | articleurl | citesurl | 14 | 9 | 3 | 3 | 3 | 3 |
| 29 | Effect of cold chain interruptions on the shelf-life of fluid pasteurised skim milk at the consumer stage | 2018 | Brazilian Journal of Food Technology | 9 | SP Sadhu | SciELO Brasil | articleurl | citesurl | 24 | 9 | 3 | 9 | 1 | 3 |
| 30 | Elaboration and sensory analysis of cookies made from avocado lump flour | 2019 | Brazilian Journal of Food … | 8 | IG Silva, APC Andrade, LMR Silva, ... | SciELO Brasil | articleurl | citesurl | 264 | 1 | 4 | 2 | 4 | 2 |
| 31 | Accountability in agricultural governance and food security in Nigeria | 2020 | … of Food Technology | 8 | R Osabohien, D Ufua, CL Moses, ... | SciELO Brasil | articleurl | citesurl | 3 | 8 | 8 | 2 | 4 | 1 |
| 32 | Enzyme-assisted extraction of polyphenols from green yerba mate | 2019 | … of Food Technology | 8 | ACW Heemann, R Heemann, P Kalegari, ... | SciELO Brasil | articleurl | citesurl | 10 | 8 | 4 | 2 | 4 | 2 |
| 33 | Mixed nectar of imbu (Spondias tuberosa Arr. Camera) and mangaba ( Hancornia Speciosa Gomes): elaboration and quality evaluation | 2018 | … of Food Technology | 8 | LLA Lima, AM Oliveira e Silva, IM Ferreira, ... | SciELO Brasil | articleurl | citesurl | 127 | 3 | 2.67 | 2 | 4 | 3 |
| 34 | Lista de verificação de boas práticas ambientais para serviços de alimentação: elaboração, validação de conteúdo e confiabilidade interavaliadores | 2018 | … of Food Technology | 8 | LGT Colares, VO Figueiredo, AA Ferreira, ... | SciELO Brasil | articleurl | citesurl | 209 | 8 | 2.67 | 2 | 4 | 3 |
| 35 | Evaluation of the antioxidant potential of whey protein concentrated by ultrafiltration and hydrolyzed by different commercial proteases | 2019 | … Journal of Food Technology | 7 | RSC SOUZA, RV Tonon, MP Stephan, CM Silva, ... | citesurl | 167 | 4 | 3.5 | 1 | 5 | 2 | ||
| 36 | Hygroscopic behaviour of spray dried soursop pulp powder | 2018 | … Journal of Food Technology | 7 | CEB Cavalcante, S Rodrigues, MRA Afonso, ... | citesurl | 164 | 3 | 2.33 | 2 | 4 | 3 | ||
| 37 | Efeito da utilização de gomas na viscosidade e nas características sensoriais de shake à base de farinha de banana verde | 2018 | … of Food Technology | 7 | RR Silva, M Assumpção, PM Fernandes, ... | SciELO Brasil | articleurl | citesurl | 232 | 7 | 2.33 | 2 | 4 | 3 |
| 38 | Allergen labelling: an assessment of the labels of chocolates considering the new Brazilian legislation | 2018 | Brazilian Journal of Food Technology | 6 | FCO Santana | SciELO Brasil | articleurl | 156 | 2 | 6 | 1 | 3 | ||
| 39 | Foodlosses and waste: reflections on the current Brazilian scenario | 2020 | … Journal of Food Technology | 6 | KL Santos, J Panizzon, MM Cenci, G Grabowski, ... | citesurl | 152 | 2 | 6 | 1 | 5 | 1 | ||
| 40 | Determinação de minerais no solo e análise de folhas de couve produzida em Brasília | 2018 | … of Food Technology | 6 | RFA Luengo, NMS Butruille, RAC Melo, ... | SciELO Brasil | articleurl | citesurl | 211 | 6 | 2 | 2 | 4 | 3 |
| 41 | Bioactive compounds and antiradical activity in grape pomace flours from different cultivars dehydrated in a freeze dryer and in an oven | 2018 | … of Food Technology | 6 | GD Bennemann, RV Botelho, YR Torres, ... | SciELO Brasil | articleurl | citesurl | 279 | 2 | 2 | 2 | 4 | 3 |
| 42 | Effects of different heat treatments on the antioxidant activity and ascorbic acid content of bitter melon, Momordica charantia | 2019 | Brazilian Journal of Food Technology | 6 | ZX Ng, UR Kuppusamy | SciELO Brasil | articleurl | citesurl | 22 | 6 | 3 | 3 | 2 | 2 |
| 43 | Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits | 2018 | … of Food Technology | 6 | MM Becker, CM Mandaji, G Catanante, ... | SciELO Brasil | articleurl | citesurl | 52 | 6 | 2 | 2 | 4 | 3 |
| 44 | The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration | 2018 | Brazilian Journal of Food Technology | 6 | AA Gonçalves, TCL Santos | SciELO Brasil | articleurl | citesurl | 44 | 6 | 2 | 3 | 2 | 3 |
| 45 | Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability | 2018 | … of Food Technology | 6 | MS Fonseca, VAQ Santos, GC Calegari, ... | SciELO Brasil | articleurl | citesurl | 32 | 6 | 2 | 2 | 4 | 3 |
| 46 | Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds | 2019 | … of Food Technology | 6 | AHL Mendes, AP Dionísio, CFH Mouta, ... | SciELO Brasil | articleurl | citesurl | 30 | 6 | 3 | 2 | 4 | 2 |
| 47 | Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source | 2020 | … of Food Technology | 6 | WA Costa, CEA Padilha, SD Oliveira, ... | SciELO Brasil | articleurl | citesurl | 18 | 6 | 6 | 2 | 4 | 1 |
| 48 | Características tecnológicas, sensoriais e químicas de massas secas sem glúten à base de farinhas de sorgo e milho | 2019 | … Journal of Food Technology | 6 | CL Paiva, VAV Queiroz, MAVT Garcia | SciELO Brasil | articleurl | citesurl | 204 | 6 | 3 | 2 | 3 | 2 |
| 49 | Moisture sorption isotherms of raw and extruded wholemeal sorghum flours studied by the dynamic and salt slurry methods | 2018 | … of Food Technology | 6 | MC Galdeano, RV Tonon, CWP Carvalho, ... | SciELO Brasil | articleurl | citesurl | 33 | 6 | 2 | 2 | 4 | 3 |
| 50 | Technological characterization of cookies made with different concentrations of mesquite flour during 120 days of storage | 2018 | … of Food Technology | 6 | RP Gusmão, TAS Gusmão, HV Moura, ... | SciELO Brasil | articleurl | 154 | 2 | 2 | 4 | 3 |