ISSN: 0139-3006

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Acta Alimentaria Q3 Unclaimed

Akademiai Kiado Hungary

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Acta Alimentaria is a journal indexed in SJR in Food Science with an H index of 33. It has an SJR impact factor of 0,235 and it has a best quartile of Q3. It is published in English. It has an SJR impact factor of 0,235.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q3)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

0,235

SJR Impact factor

33

H Index

51

Total Docs (Last Year)

180

Total Docs (3 years)

1284

Total Refs

188

Total Cites (3 years)

178

Citable Docs (3 years)

0.9

Cites/Doc (2 years)

25.18

Ref/Doc

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Other journals with similar parameters

Acta Scientiarum Polonorum, Technologia Alimentaria Q3
Agricultural and Food Science Q3
Italian Journal of Food Safety Q3
Journal of Aquatic Food Product Technology Q3
Journal of Animal and Feed Sciences Q3

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Aims and Scope

Best articles by citations

Characterisation of aroma-active compounds in commercial aged rums

Biological evaluation and phytochemical profiling of some lichen species

Brazilian native species as potential new sources of natural antioxidant and antimicrobial agents

Rehydration of osmotically pre-treated apple cubes dried by hot air, microwave, and freeze-drying

Trans fatty acids in food -current legal regulations as protections for consumers and food manufacturers

Analytical assessment of maize kernels for Fe, Zn, and beta-carotene dense cultivars with low phytate contents

Fermented pumpkin-based beverage inhibits key enzymes of carbohydrate digesting and extenuates postprandial hyperglycemia in type-2 diabetic rats

Dietary phenolics and antioxidant capacity of selected legumes seeds from the central balkans

Quantification of Lactobacillus helveticus in a mixture of lactic acid bacteria using qPCR in cheese

Enhanced beta-mannanase production from alternative sources by recombinantAspergillus sojae

Preparation and shelf life study of probiotic chocolate manufactured using Lactobacillus helveticus MTCC 5463

Antistaphylococcal potential and application of autochthonous enterococci and lactobacilli in pilot cheese production

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Determination of aflatoxins and ochratoxin A in wheat from different regions of Turkey by HPLC with fluorescence detection

Validation of differential pulse polarographic method of ascorbic acid assay in food -Comparison with the chromatographic reference method

Investigation of enzyme activity in Hungarian acacia and milkweed honeys

Polysaccharides and polyphenols in sea buckthorn leaf tea have synergistic impact on studied colonic strains in vitro and bacteria in vivo

Studies on rancidification of ground poppy-seed

Microbiological quality of shellfish and evaluation of compact dry EC for detecting total coliforms and Escherichia coli

Osmotic dehydration of cut apple: Mass transfer kinetics and microstructural changes

Antilisterial active compound from lactic acid bacteria present on fresh iceberg lettuce

Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread

Yield, quality, antioxidant, and sensorial properties of diced tomato as affected by genotype and industrial processing in Southern Italy

Evaluation of legumes as a substrate for probiotic strainLactobacillus rhamnosusGG

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