verified SJR 1,108 · Q1 • database Scopus / SJR & Web of Science indexed

United Kingdom · Elsevier Ltd

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Food Bioscience

Food Bioscience is a journal indexed in SJR in Biochemistry and Food Science with an H index of 77. It has an SJR impact factor of 1,108 and it has a best quartile of Q1. It has an SJR impact factor of 1,108.

ISSN: 2212-4292

Publisher: Elsevier Ltd

Category: Biochemistry

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

1,108 Q1

H-index 77

Acceptance rate pie_chart

33%

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Subscription

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

1,108

H-index

Docs (year)

2111

Docs 3y

2455

Total refs

128752

Cites 3y

16519

Citable 3y

2450

Cites/Doc 2y

6.41

Ref/Doc

60.99

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch

Vitamin A palmitate-bearing nanoliposomes: Preparation and characterization

Effect of oleuropein on the oxidative stability and storage quality of Tabaq-Maz, fried mutton ribs

Effect of biopreservatives on microbial, physico-chemical and sensory properties of Cheddar cheese

Development of novel fruit bars by utilizing date paste

Development of fractional viscoelastic model for characterizing viscoelastic properties of food material during drying

Development and characterization of functional cultured buttermilk utilizing Aloe vera juice

Determination of starch content in adulterated fresh cheese using hyperspectral imaging

Detection of adulterated milk using two-dimensional correlation spectroscopy combined with multi-way partial least squares

Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham

Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability

Control of chapati staling upon treatment of dough with amylases and xylanase

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Chemical characteristics of non-starch polysaccharides of Opuntia cladodes as evidence of changes through domestication

A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato

Characterization of nutritional, organoleptic and functional properties of intermediate moisture shelf stable ready-to-eat Carica papaya cubes

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation

Camel's milk concentrate inhibits streptozotocin induced diabetes

Bioactivities of fractions obtained from green gram ( Vigna radiata ) milled by-products

Attenuation of streptozotocin-induced alterations in acetylcholinesterase and antioxidant system by S-allylcysteine in rats

Antioxidant, antityrosinase and antibacterial properties of fresh and processed leaves of Anacardium occidentale and Piper betle

Antioxidant efficacy of mangosteen (Garcinia mangostana Linn.) peel extracts in sunflower oil during accelerated storage

Antifungal lactic acid bacteria isolated from fermented beverages with activity against Colletotrichum gloeosporioides

Analysing the effect of germination on phenolics, dietary fibres, minerals and gamma-amino butyric acid contents of barnyard millet (Echinochloa frumentaceae)

Alteration of antioxidative properties of longan flower-honey after high pressure, ultra-sonic and thermal processing

FAQs

Food Bioscience has an SJR of 1,108 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Food Bioscience is 33%.

Food Bioscience

Metrics

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Researcher reviews

Best articles by citations

FAQs

What is the SJR of Food Bioscience?

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