ISSN: 1644-0730
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Acta Scientiarum Polonorum, Technologia Alimentaria Q3 Unclaimed
Acta Scientiarum Polonorum, Technologia Alimentaria is a journal indexed in SJR in Food Science with an H index of 39. It has an SJR impact factor of 0,269 and it has a best quartile of Q3. It has an SJR impact factor of 0,269.
Type: Journal
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- €
Inmediate OANPD
Embargoed OA- €
Non OAMetrics
0,269
SJR Impact factor39
H Index40
Total Docs (Last Year)120
Total Docs (3 years)1692
Total Refs153
Total Cites (3 years)120
Citable Docs (3 years)0.95
Cites/Doc (2 years)42.3
Ref/DocOther journals with similar parameters
Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes Q3
Journal of Food Quality and Hazards Control Q3
Journal of Inclusion Phenomena and Macrocyclic Chemistry Q3
Journal of Inclusion Phenomena Q3
World Mycotoxin Journal Q3
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Aims and Scope
Best articles by citations
An evaluation of the mechanical and sensory characteristics of selected foodstuffs for senior citizens
View moreFermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design
View moreThe physicochemical properties and antioxidant capacities of commercial and homemade Greek vinegars
View moreThe physicochemical properties and antioxidant capacities of commercial and homemade Greek vinegars [pdf]
View moreThe physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum
View moreThe physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum [pdf]
View moreInfluence of freezing and storing cherry fruit on its nutritional value
View moreScreening of probiotic goat milk tablets using Plackett-Burman design
View moreStudies on the production of alkaline alpha-amylase from Bacillus subtilis CB-18
View moreAntioxidant activity of polyphenols of adzuki bean (Vigna angularis) germinated in abiotic stress conditions
View moreAntioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.)
View moreThiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants
View moreNanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate
View moreEvaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds
View moreJamelao capsules containing bioactive compounds and its aplication in yoghurt
View moreSensory qualities of pastry products enriched with dietary fiber and polyphenolic substances
View moreIn vitro antifungal, antibacterial activities and nutritional value of nine Cameroonian edible vegetables
View moreJamelao capsules containing bioactive compounds and its aplication in yoghurt [pdf]
View moreThe role of intestinal microbiota in the pathogenesis of metabolic diseases
View moreOptimization of extraction conditions of some polyphenolic compounds from parsley leaves (Petroselinum crispum)
View moreChemical and nutritional characteristics of high-fibre rye milling fractions
View morePrediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks
View moreAstaxanthin synthesis by Xanthophyllomyces dendrorhous DSM 5626 and its astaxanthin overproducing mutants on xylose media under diferent illumination
View moreEffect of packaging and season of milk production on selected quality characteristics of organic acid curd cheese during storage
View more
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