ISSN: 1935-5130
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Food and Bioprocess Technology Q1 Unclaimed
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: -


2690 €
Inmediate OANPD
Embargoed OA0 €
Non OAMetrics
0,987
SJR Impact factor95
H Index169
Total Docs (Last Year)546
Total Docs (3 years)10364
Total Refs3005
Total Cites (3 years)544
Citable Docs (3 years)5.27
Cites/Doc (2 years)61.33
Ref/DocOther journals with similar parameters
Nature Sustainability Q1
Trends in Food Science and Technology Q1
Food Hydrocolloids Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Annual Review of Food Science and Technology Q1
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Aims and Scope
Best articles by citations
Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging
View moreChanges on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean Flour
View moreOptimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology
View moreUsing RGB Image Processing for Designing an Alginate Edible Film
View moreClassification and Prediction by LF NMR
View moreInhibiting Lycopene Cyclases to Accumulate Lycopene in High beta-Carotene-Accumulating Dunaliella bardawil
View moreInfluence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure
View moreFunctionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling)
View moreStudy of Antioxidant Capacity and Quality Parameters in An Orange Juice-Milk Beverage After High-Pressure Processing Treatment
View moreEffects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology
View moreThe Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers
View moreCo-extrusion Encapsulation of Probiotic Lactobacillus acidophilus Alone or Together with Apple Skin Polyphenols: An Aqueous and Value-Added Delivery System Using Alginate
View moreLipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying
View moreFreeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin
View moreCombined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying
View morePhysicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying
View moreApple Pectic Gel Produced by Dehydration
View moreOptimization of Factors Affecting Extraction of Antioxidants from Mango Seed
View morePorosity Evaluation of Ginseng Roots from Real-Time Imaging and Mass Measurements
View moreBioplastics of Native Starches Reinforced with Passion Fruit Peel
View moreLipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions
View moreFreezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments
View moreMicroencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying
View moreEffect of the Processing Steps on Cactus Juice Production
View more
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