Acta Alimentaria
Acta Alimentaria is a journal indexed in SJR in Food Science with an H index of 35. It has an SJR impact factor of 0,226 and it has a best quartile of Q3. It is published in English. It has an SJR impact factor of 0,226.
Metrics
Scimago and CountryOfPapers database fields
SJR Impact
0,226
H-index
35
Docs (year)
49
Docs 3y
170
Total refs
1338
Cites 3y
190
Citable 3y
169
Cites/Doc 2y
1.08
Ref/Doc
27.31
Immediate OA
—
Embargoed OA
NPD
Non OA / Submission
—
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Researcher reviews
Best articles by citations
Beneficial properties of black radish root (Raphanus sativus L. Var. niger) squeezed juice in hyperlipidemic rats: Biochemical and chemiluminescence measurements
View moreYield, quality, antioxidant, and sensorial properties of diced tomato as affected by genotype and industrial processing in Southern Italy
View moreChemical composition and antimicrobial activity of Nigella sativa crude and essential oil
View moreCharacterisation of aroma-active compounds in commercial aged rums
View moreChanges in bitterness, antioxidant activity and total phenolic content of grapefruit juice fermented by Lactobacillus and Bifidobacterium strains
View moreBrazilian native species as potential new sources of natural antioxidant and antimicrobial agents
View moreBook reviewsCold plasma in food and agriculture Fundamentals and applications N.N. Misra, O.K. Schluter and P.J. Kullen (Eds) Elsevier Science Publishing Co Inc., 2016, 125 London Wall, London EC2Y 5AS, United Kingdom ISBN: 978-0-12-801365-6, 380 pag
View moreBook reviews
View moreBiotechnology -A new era, a kind of a solution?
View moreBiological values of cultivated mushrooms - A review
View moreBiological evaluation and phytochemical profiling of some lichen species
View moreBiofilm formation by persistent and non-persistent Listeria monocytogenes strains on abiotic surfaces
View moreBig data and food science
View moreA new model of thermodynamics. Extension of chemical thermodynamics to complex materials of cellular structure
View moreBaking quality prediction of spelt wheat based on rheological and mixolab parameters
View moreAssociations between Western and Mediterranean-type dietary patterns and anxiety and stress
View moreApplication of lactococcin BZ and enterocin KP against Listeria monocytogenes in milk as biopreservation agents
View moreApplication of coated wheat bran to producing barbari bread with increased nutritional value and improved bread texture and shelf life
View moreApplication of central composite design in the fermentation of apple pomace to optimize its nutritional and functional properties
View moreAntistaphylococcal potential and application of autochthonous enterococci and lactobacilli in pilot cheese production
View moreAntilisterial active compound from lactic acid bacteria present on fresh iceberg lettuce
View moreAntibiotic susceptibility and ability to form biofilm of Listeria monocytogenes strains isolated from frozen vegetables
View moreAntagonistic effects of three lactic acid bacterial strains isolated from Nigerian indigenous fermented Ogi on E. coli EKT004 in co-culture
View moreAngiotensin converting enzyme inhibitory peptide fractions from Tibet wild peach kernel protein hydrolysates
View more