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American Journal of Food Technology

American Journal of Food Technology is a journal indexed in SJR in Food Science with an H index of 26. It has a best quartile of Q4.

ISSN: 1557-4571

Publisher: Science Publications

Category: Food Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

NPD Q4

H-index 26

Acceptance rate pie_chart

37%

Source Acceptance_Rate

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NPD

Field NPD

Publication cost (APC) payments

NPD Subscription

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

SJR Impact

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H-index

Docs (year)

Docs 3y

Total refs

Cites 3y

Citable 3y

Cites/Doc 2y

Ref/Doc

0.0

Immediate OA

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Embargoed OA

NPD

Non OA / Submission

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Best articles by citations

Canning Quality of New Drought-Tolerant Dry Bean (Phaseolus vulgaris L.) Lines

Vitamin B12-A Vital Vitamin for Human Health: A Review

Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice

Development and Shelf-life Evaluation of Value Added Edible Products from Bamboo Shoots

Determination of Total Serum Protein Levels Fed by Hot Smoked Rainbow Trout (Oncorhynchus mykiss) Diets in Rats

Desalting Fish Skin Protein Hydrolysates Using Macroporous Adsorption Resin

Defatted Corn Protein Extraction: Optimization by Response Surface Methodology and Functional Properties

Consumer Preference for Three Selected Musa Hybrids in Ghana

Comparative Study on the Nutritional Composition of Two FHIA Tetraploids FHIA-21 (Tetraploid French Plantain) and FHIA-03 (Tetraploid Cooking Banana) in Ghana

Comparative Study on the Agronomic, Nutritional Values and Consumer Acceptability of FHIA-21 (Tetraploid Hybrid) and Apem (Triploid French Plantain) in Ghana

Color Difference and Acrylamide Content of Cooked Food

Chemical Analysis of Tacca leontopetaloides Peels

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Changes in the Physico-Chemical Characteristics of Processed and Stored Raphia hookeri Palm Sap (Shelf Life Studies)

"Six Pentacyclic Triterpenes in Mature Olive Fruits ""Picual"

Cadmium, Copper, Lead and Zinc Tissue Levels in Bonga Shad(Ethmalosa fimbriata) and Tilapia (Tilapia guineensis)Caught from Imo River, Nigeria

Attributes of Low-Fat Yogurt and Kariech Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria

Antioxidative Potential of Ocimum gratissimum and Ocimum canum Leaf Polyphenols and Protective Effects on Some Pro-Oxidants Induced Lipid Peroxidation in Rat Brain: An in vitro Study

Antioxidant Power of Macaranga barteri Leaf

Antioxidant Activity of Selected Nigerian Green Leafy Vegetables

Antifungal Activities of Griseofulvin and Associated Bacteria of Cassava (Manihot esculenta Crantz)

Antidiabetic Effect of Nono (A Nigerian Fermented Milk) on Alloxan-Induced Diabetic Rats

An Investigation on Factors Affecting Recovery of Antioxidant Phenolics and Anthocyanins from Red Grape (Vitis vinifera L.) Pomace Employing Water/Ethanol-Based Solutions

An Inverse Estimation Method for Surface Film Conductance During Cooling of Fish Packages

Amino Acid Composition, Molecular Weight Distribution and Antioxidant Stability of Shrimp Processing Byproduct Hydrolysate

FAQs

SJR is not available (NPD) for American Journal of Food Technology in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for American Journal of Food Technology is 37%.

American Journal of Food Technology

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of American Journal of Food Technology?

What is the APC / publication cost?

What is the acceptance rate?