ISSN: 0308-8146
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Food Chemistry Q1 Unclaimed
Food Chemistry is a journal indexed in SJR in Medicine (miscellaneous) and Analytical Chemistry with an H index of 281. It has an SJR impact factor of 1.489 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1.489.
Food Chemistry focuses its scope in these topics and keywords: antioxidant, determination, profile, properties, oil, acid, based, juice, food, compounds, ...
Type: Journal
Type of Copyright:
Languages: English
Open Access Policy:
Type of publications:
Publication frecuency: -
- €
Inmediate OANPD
Embargoed OA- €
Non OAMetrics
1.489
SJR Impact factor281
H Index2676
Total Docs (Last Year)5847
Total Docs (3 years)108907
Total Refs51375
Total Cites (3 years)5832
Citable Docs (3 years)8.69
Cites/Doc (2 years)40.7
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Aims and Scope
Best articles by citations
Nature of the condensed tannins present in the dietary fibre fractions in foods
View moreNon-enzymatic browning in hydrolysed concentrated cheese whey permeate
View moreMalt extract for enhancing flavour development of ultrafiltered Domiati cheese
View moreImmobilization of beta-galactosidase from Cicer arietinum (gram chicken bean) and its catalytic actions
View moreFree sugars and non-starch polysaccharide contents of good and poor malting varieties of wheat and their malts
View moreInfluence of fruit and vegetable extracts on lipid peroxidation in microsomes containing specific cytochrome P450s
View moreChemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack
View moreConcentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils
View moreChanges in some enzyme activities and DNA content in frozen stored and freeze-dried bovine thymus
View moreSimultaneous determination of tenuazonic and cyclopiazonic acids in tomato products
View moreProposal of a mechanism for the inhibition of all-trans-beta-carotene autoxidation at elevated temperature by N-(2-phenylethyl)-3,4-diphenylpyrrole
View morePurification of used frying oil by supercritical carbon dioxide extraction
View moreRapid determination of total cholesterol in egg yolk using commercial diagnostic cholesterol reagent
View moreEffect of germination and degree of grind (coarse/fine) on the extract and sugar contents of sorghum malts
View morePotato lipoxygenase catalysed co-oxidation of beta-carotene
View moreEffect of sulphite treatment on allyl isothiocyanate in mustard paste
View moreEmerging research approaches benefit to the study of cooked cured ham flavour
View moreCharacterisation of flour by means of pattern recognition methods
View moreEffect of temperature treatment on the chemical composition of pounded white yam during storage
View moreFunctional characterisation of muscle and skin collagenous material from hake (Merluccius merluccius L.)
View moreStudy of calcium binding to different preparations of yeast (Saccharomyces cerevisiae) protein by using an ion selective electrode
View moreThe Maillard reaction during the ripening of Manchego cheese
View moreUptake of thiol anti-browning agents by cabbage on blanching and reactivity during dehydration
View moreA modified microdiffusion assay with solid-state detection for the determination of total cyanogens (CNp) in cassava flour. Comparison to the method of O'Brien et al. (1991)
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