Default: Critical Reviews in Food Science and Nutrition

ISSN: 1040-8398

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Critical Reviews in Food Science and Nutrition Q1 Unclaimed

Taylor and Francis Ltd. United Kingdom
Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

Critical Reviews in Food Science and Nutrition is a journal indexed in SJR in Medicine (miscellaneous) and Food Science with an H index of 155. It has a price of 2395 €. It has an SJR impact factor of 2,03 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 2,03.

Critical Reviews in Food Science and Nutrition focuses its scope in these topics and keywords: effects, foods, fruits, potential, critical, properties, food, engineered, expendituregastrointestinal, extravirgin, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Price

2395 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

Critical Reviews in Food Science and Nutrition

2,03

SJR Impact factor

155

H Index

574

Total Docs (Last Year)

747

Total Docs (3 years)

77309

Total Refs

8084

Total Cites (3 years)

745

Citable Docs (3 years)

9,98

Cites/Doc (2 years)

134,68

Ref/Doc

Aims and Scope


effects, foods, fruits, potential, critical, properties, food, engineered, expendituregastrointestinal, extravirgin, energy, hepatoprotective, green, lowdigestible, meat, mechanisms, metabolic, disorders, disease, allergenic, antialzheimers, berriesa, bioactive, blood, composition, compoundsexogenous, constituentscommercially, contents, crop, derived, detection, diet,



Best articles by citations

Deriving Policy from Evidence: Experience from the WCRF/AICR Report

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Peptides From Milk Proteins and Their Properties

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Nanostructures for delivery of natural antimicrobials in food

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The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

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An Updated Review of Meat Authenticity Methods and Applications

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Integration of Epidemiologic and Other Types of Data Into Dietary Reference Intake Development

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The Role of Meat Fat in the Human Diet

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Squeezing Flow Viscometry for Nonelastic Semiliquid Foods - Theory and Applications

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Cognitive dissonance in food and nutrition-A review

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Biological fates of tea polyphenols and their interactions with microbiota in the gastrointestinal tract: implications on health effects

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The impact of probiotics, prebiotics, and synbiotics on the biochemical, clinical, and immunological markers, as well as on the gut microbiota of obese hosts

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The anticancer and antiobesity effects of Mediterranean diet

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New phytochemicals as potential human anti-aging compounds: Reality, promise, and challenges

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Dietary polyphenols for atherosclerosis: A comprehensive review and future perspectives

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Recent advances on lactose intolerance: Tolerance thresholds and currently available answers

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Anti-inflammatory effects of omega 3 and omega 6 polyunsaturated fatty acids in cardiovascular disease and metabolic syndrome

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Trans-Fats and Coronary Heart Disease

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The effect of grapefruits (Citrus paradisi) on body weight and cardiovascular risk factors: A systematic review and meta-analysis of randomized clinical trials

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Decision Making: Food Safety Applications

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Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review

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A Comprehensive Review of Milk Fouling on Heated Surfaces

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Paper-based lateral flow strip assay for the detection of foodborne pathogens: principles, applications, technological challenges and opportunities

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Supercritical impregnation for food applications: a review of the effect of the operational variables on the active compound loading

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The relationship between host circadian rhythms and intestinal microbiota: A new cue to improve health by tea polyphenols

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