verified SJR 0,381 · Q2 • database Scopus / SJR & Web of Science indexed

United States · Taylor and Francis Ltd.

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Food Biotechnology

Food Biotechnology is a journal indexed in SJR in Biotechnology and Food Science with an H index of 41. It has an SJR impact factor of 0,381 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,381.

ISSN: 1532-4249

Publisher: Taylor and Francis Ltd.

Category: Biotechnology

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,381 Q2

H-index 41

Acceptance rate pie_chart

34%

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Open Access

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,381

H-index

Docs (year)

Docs 3y

Total refs

1178

Cites 3y

120

Citable 3y

Cites/Doc 2y

1.6

Ref/Doc

62.0

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

Biotechnological production of D- or L-amino acids from 5-monosubstituted hydantoins

Utilization of Whey and Grape Must for Citric Acid Production by TwoYarrowia lipolyticaStrains

Construction of car1 Deletion Mutant fromSaccharomyces cerevisiaeand Evaluation of Its Fermentation Ability

Comparative Molecular Modeling and Docking Analysis of beta-galactosidase Enzymes from Commercially Important Starter Cultures Used in the Dairy Industry

Chitosan immobilization and permeabilization of culturedapium graveolens,chenopodium rubrum, anddaucus carotacells

Chitosan fromSyncephalastrum racemosumUsing Sugar Cane Substrates as Inexpensive Carbon Sources

CHARACTERIZATION OF STARTER CULTURES BY DETERMINING MICROBIAL ACTIVITY USING AN ELECTROCHEMICAL GEL CELL

Cell disintegration for the purification of intracellular proteins

Book review

Biotechnological utilization of food manufacturing residues

SHOW MORE ARTICLES

Biotechnological production of food flavors

A Hypothetical Model for Action of Soybean Isoflavonoids Against Cancer Involving a Shift to Proline-Linked Energy Metabolism Through Activation of the Pentose-Phosphate Pathway

Biotechnically produced carbohydrates with functional properties for use in food systems

Biological Control of Rambutan Post-Harvest Anthracnose (Colleotrichum gloeosporioides)by Combined Treatment ofTrichoderma harzianum-TrH40 Culture Filtrates and Calcium Salts

Bioengineering in food technology

Bioaccessible Iron and Zinc in Native and Fortified Enzyme Hydrolyzed Casein and Soya Protein Matrices

Bacterial Community of Koumiss from Mongolia Investigated by Culture and Culture-Independent Methods

Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety

ANTIOXIDANT AND CALMODULIN-INHIBITORY ACTIVITIES OF PHENOLIC COMPONENTS IN FRUIT WINES AND ITS BIOTECHNOLOGICAL IMPLICATIONS

An Influence of Fructan Containing Concentrate from Jerusalem Artichoke Tubers on the Development of Probiotic Dairy Starters on Milk and Oat-based Substrates

AN EMPIRICAL KINETIC EXPRESSION FOR MODELLING THE VISCOMETRIC DATA OF ENZYMATIC PECTIN DEGRADATION AND MEASUREMENT OF ENZYME ACTIVITY

A RESPONSE SURFACE APPROACH FOR THE PRODUCTION OF NATURAL PIGMENT ASTAXANTHIN FROM GREEN ALGA, HAEMATOCOCCUS PLUVIALIS: EFFECT OF SODIUM ACETATE, CULTURE AGE, AND SODIUM CHLORIDE

FAQs

Food Biotechnology has an SJR of 0,381 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is not available (NPD). Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for Food Biotechnology is 34%.

Food Biotechnology

Metrics

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Researcher reviews

Best articles by citations

FAQs

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