verified SJR 1,179 · Q1 • database Scopus / SJR & Web of Science indexed

United States · Springer

workspace_premium Q1 — Food Science lock_open Open Access

Food and Bioprocess Technology

Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a...

ISSN: 1935-5130

Publisher: Springer

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

open_in_new Visit publisher site menu_book Guidelines NPD

schedule CountryOfPapers database fields

SJR Impact Factor trending_up

1,179 Q1

H-index 127

Acceptance rate pie_chart

25% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

2.690 € Open Access

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

1,179

H-index

127

Docs (year)

412

Docs 3y

554

Total refs

29051

Cites 3y

4278

Citable 3y

551

Cites/Doc 2y

7.55

Ref/Doc

70.51

Immediate OA

2690 €

Embargoed OA

NPD

Non OA / Submission

0 €

shield Researcher voice

Name good journals. Call out predatory ones.

Share what peer review, fees, and timelines were really like. Praise fair editors. Flag APC traps, fake metrics, or spam solicitations — with facts from your submission.

Fair & fast peer review Clear APC / no surprise fees Suspected predatory Fake impact claims

rate_review Write an honest review

Researcher reviews

sentiment_dissatisfied No reviews yet — be the first to share an honest experience.

Publication speed *

Review quality *

Edition and editorial team *

Institutional email or ORCID * * Only to validate authenticity — identity is not shown publicly.

Best articles by citations

Bone-Bound Glucoamylase as a Biocatalyst in Bench-Scale Production of Glucose Syrups from Liquefied Cassava Starch

UV Inactivation of E. coli in Liquid Egg White

Development of a Novel Functional Soup Rich in Bioactive Sulforaphane Using Broccoli (Brassica oleracea L. ssp. italica) Florets and Byproducts

Determination of Calcium Content in Powdered Milk Using Near and Mid-Infrared Spectroscopy with Variable Selection and Chemometrics

Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

Combined Use of Pectolytic Enzymes and Ultrasounds for Improving the Extraction of Phenolic Compounds During Vinification

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

Combined Effect of High-Pressure and Conventional Heating on Pectin Extraction from Passion Fruit Peel

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

Clostridium sporogenes-ATCC 7955 Spore Destruction Kinetics in Milk Under High Pressure and Elevated Temperature Treatment Conditions

Classification and Prediction by LF NMR

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

SHOW MORE ARTICLES

Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner Theory

A Comparative Study of Changes in Microbiological Quality and Physicochemical Properties of N2-Infused and N2-Degassed Banana Smoothies After High Pressure Processing

Bioplastics of Native Starches Reinforced with Passion Fruit Peel

Biological Aspects in Food Preservation by Ultraviolet Light: a Review

Automated Systems Based on Machine Vision for Inspecting Citrus Fruits from the Field to Postharvest - a Review

Artificial Neural Networks and Thermal Image for Temperature Prediction in Apples

Application of Freezing and Thawing to Carrot (Daucus carota L.) Juice Extraction

Apple Pectic Gel Produced by Dehydration

Antimicrobial Effectiveness of Lauroyl Arginate Incorporated into Ethylene Vinyl Alcohol Copolymers to Extend the Shelf-Life of Chicken Stock and Surimi Sticks

Antimicrobial Activity of Vanillin and Mixtures with Cinnamon and Clove Essential Oils in Controlling Listeria monocytogenes and Escherichia coli O157:H7 in Milk

A Modelling Approach to Estimate the Level and Molecular Weight Distribution of beta-Glucan During the Baking of an Oat-Based Bread

A Kinetics and Modeling Study of Coffee Roasting Under Isothermal Conditions

FAQs

Food and Bioprocess Technology has an SJR of 1,179 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is 2690 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for Food and Bioprocess Technology is 25%.

Food and Bioprocess Technology

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of Food and Bioprocess Technology?

What is the APC / publication cost?

What is the acceptance rate?