ISSN: 1532-4249

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Food Biotechnology Q2 Unclaimed

Taylor and Francis Ltd. United States

Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

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.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Categories: Food Science (Q2) Applied Microbiology and Biotechnology (Q3) Applied Microbiology and Biotechnology (Q3) Biotechnology (Q3)

Price

- €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

0,381

SJR Impact factor

41

H Index

19

Total Docs (Last Year)

57

Total Docs (3 years)

1178

Total Refs

120

Total Cites (3 years)

57

Citable Docs (3 years)

1.6

Cites/Doc (2 years)

62.0

Ref/Doc

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Other journals with similar parameters

Biotechnology and Bioengineering Q2
World Journal of Microbiology and Biotechnology Q2
Journal of Industrial Microbiology and Biotechnology Q2
Journal of Basic Microbiology Q2
Biotechnology journal Q2

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Aims and Scope

Best articles by citations

Techno-functional traits and safety aspects of coagulase-negative Staphylococcus saprophyticus isolated from traditional fermented food

Institutional profile, ESCA genetics CORPORATION, San Carlos, California

Utilization of waste materials in alcohol industry

Institutional profiles

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

Cell disintegration for the purification of intracellular proteins

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

Probiotics: An emerging food supplement with health benefits

DEBITTERING OF KINNOW MANDARIN JUICE BY COVALENTLY BOUND NARINGINASE ON HEN EGG WHITE

Editor's note

ENHANCEMENT OF SECONDARY METABOLITE PRODUCTION IN HAIRY ROOT CULTURES OF BETA VULGARIS AND TAGETES PATULA UNDER THE INFLUENCE OF MICROALGAL ELICITORS

The Deglet-Noor Date Polyphenoloxidase Activity Is Very Thermolabile and Exhibits Peculiarities in Its Thermal Inactivation Kinetics

SHOW MORE ARTICLES

Effects of chitosan andaspergillus flawson isozymes related to phenouc compound synthesis and protein profiles of peanut seeds

Statistical Modeling of beta-galactosidase Inhibition During Lactose Hydrolysis

Studies on acid formation and growth of microorganisms in a continuously operating sourdough fermenter

EXPCON - a new approach for automatic control of the substrate flow rate in chemostat and fed-batch processes

OPTIMIZATION STUDY FOR THE PRODUCTION OF CITRIC AND GLUCONIC ACID FROM FIG WATER EXTRACT BYASPERGILLUS NIGERIN SURFACE FERMENTATION

Influence of protein concentration on mechanical cell damage and fluidoynamics in airlift reactors for mammalian cell culture

Diversity and Stability of Yeast Species During the Fermentation of Tarhana

Microencapsulation ofBifidobacterium animalissubsp.lactisin Modified Alginate-chitosan Beads and Evaluation of Survival in Simulated Gastrointestinal Conditions

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

Identification of Bioproducts Generated Enzymatically by Cell-Free Extracts ofSaccharomyces cerevisiaefrom Cells Grown in the Presence or Absence of Heteranthin

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

QUANTITATIVE DETECTION OF ESCHERICHIA COLI O157:H7 IN GROUND BEEF BY IMMUNOMAGNETIC SEPARATION AND POLYMERASE CHAIN REACTION