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: -

Categories: Food Science (Q1) Industrial and Manufacturing Engineering (Q1) Process Chemistry and Technology (Q1) Safety, Risk, Reliability and Quality (Q1)

Price

2690 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

0,987

SJR Impact factor

95

H Index

169

Total Docs (Last Year)

546

Total Docs (3 years)

10364

Total Refs

3005

Total Cites (3 years)

544

Citable Docs (3 years)

5.27

Cites/Doc (2 years)

61.33

Ref/Doc

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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

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

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

Using RGB Image Processing for Designing an Alginate Edible Film

Classification and Prediction by LF NMR

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

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

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

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

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

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

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

SHOW MORE ARTICLES

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

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

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

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

Apple Pectic Gel Produced by Dehydration

Optimization of Factors Affecting Extraction of Antioxidants from Mango Seed

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

Bioplastics of Native Starches Reinforced with Passion Fruit Peel

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

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

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

Effect of the Processing Steps on Cactus Juice Production