ISSN: 2214-7993

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Current Opinion in Food Science Q1 Unclaimed

Elsevier B.V. Netherlands

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Current Opinion in Food Science is a journal indexed in SJR in Food Science and Applied Microbiology and Biotechnology with an H index of 78. It has an SJR impact factor of 1,657 and it has a best quartile of Q1. It has an SJR impact factor of 1,657.

Type: Journal

Type of Copyright:

Languages:

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Applied Microbiology and Biotechnology (Q1) Food Science (Q1)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

1,657

SJR Impact factor

78

H Index

112

Total Docs (Last Year)

404

Total Docs (3 years)

5950

Total Refs

4064

Total Cites (3 years)

380

Citable Docs (3 years)

9.5

Cites/Doc (2 years)

53.13

Ref/Doc

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Nature Sustainability Q1
Trends in Food Science and Technology Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Food Hydrocolloids Q1
Global Food Security Q1

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Aims and Scope

Best articles by citations

Food fraud: policy and food chain

Laser-induced breakdown spectroscopy for food authentication

Old products, new applications? Considering the multiple bioactivities of plastein in peptide-based functional food design

Expert systems for food safety

Nanostructuring triacylglycerol crystalline networks under external shear fields: a review

Advances of electro-freezing in food processing

Antioxidative and anti-inflammatory activity of functional foods

The common ground between sensory and consumer science

Gels: model systems for soft matter food physics

Applications of fluorescence spectroscopy in dairy processing: a review

Rapid pathogen detection tools in seafood safety

Recent developments in nutrimetabolomics: from food characterisation to disease prevention

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Current understanding and perspectives on Listeria monocytogenes in low-moisture foods

Impact of food and water-borne diseases on European population health

Editorial overview: Food bioprocessing

Editorial overview: Food chemistry and biochemistry

Editorial overview: Food engineering and processing

How to impact gluten protein network formation during wheat flour dough making

Klebsiella pneumonia carbapenemase (KPC), methicillin-resistant Staphylococcus aureus (MRSA), and vancomycin-resistant Enterococcus spp. (VRE) in the food production chain and biofilm formation on abiotic surfaces

Editorial overview: Food mycology

Editorial overview: Food physics and material science

Editorial overview: Food safety

Editorial overview: Food toxicology

Editorial overview: Foodomics technologies