Default: Food and Bioprocess Technology

ISSN: 1935-5130

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Food and Bioprocess Technology Q1 Unclaimed

Springer New York United States
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Food and Bioprocess Technology is a journal indexed in SJR in Food Science and Industrial and Manufacturing Engineering with an H index of 95. It has a price of 2690 €. It has an SJR impact factor of 0,987 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,987.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -


Food and Bioprocess Technology


SJR Impact factor


H Index


Total Docs (Last Year)


Total Docs (3 years)


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Total Cites (3 years)


Citable Docs (3 years)


Cites/Doc (2 years)




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Best articles by citations

Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging

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Changes on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean Flour

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Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology

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Using RGB Image Processing for Designing an Alginate Edible Film

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Classification and Prediction by LF NMR

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Inhibiting Lycopene Cyclases to Accumulate Lycopene in High beta-Carotene-Accumulating Dunaliella bardawil

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Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure

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Functionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling)

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Study of Antioxidant Capacity and Quality Parameters in An Orange Juice-Milk Beverage After High-Pressure Processing Treatment

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Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology

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The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers

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Co-extrusion Encapsulation of Probiotic Lactobacillus acidophilus Alone or Together with Apple Skin Polyphenols: An Aqueous and Value-Added Delivery System Using Alginate

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Lipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying

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Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin

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Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying

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Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying

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Apple Pectic Gel Produced by Dehydration

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Optimization of Factors Affecting Extraction of Antioxidants from Mango Seed

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Porosity Evaluation of Ginseng Roots from Real-Time Imaging and Mass Measurements

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Bioplastics of Native Starches Reinforced with Passion Fruit Peel

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Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions

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Freezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments

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Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying

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Effect of the Processing Steps on Cactus Juice Production

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