Default: Food Chemistry

ISSN: 0308-8146

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Food Chemistry Q1 Unclaimed

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

Food Chemistry is a journal indexed in SJR in Medicine (miscellaneous) and Analytical Chemistry with an H index of 242. It has an SJR impact factor of 1,775 and it has a best quartile of Q1. It is published in English.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Price

- €

Gold OA

-

Green OA

- €

Non OA

Metrics

Food Chemistry

1,775

SJR Impact factor

242

H Index

2139

Total Docs (Last Year)

5587

Total Docs (3 years)

80938

Total Refs

37632

Total Cites (3 years)

5506

Citable Docs (3 years)

6,81

Cites/Doc (2 years)

37,84

Ref/Doc


Best articles

A liquid chromatographic method for the estimation of Class III caramel added to foods

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A 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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A three-state heat-denaturation of bovine a-lactalbumin

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Agri-food Quality an Interdisciplinary Approach

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Analysis of diacetyl in yogurt by two new spectrophotometric and fluorimetric methods

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Antioxidant properties of fermented soybean broth

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Applications for supercritical fluid technology in food processing

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Autoxidation of butter and rape seed oil triacylglycerols

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Biotechnology for porcine products and its effect on meat products

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Changes in some enzyme activities and DNA content in frozen stored and freeze-dried bovine thymus

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Characterisation of flour by means of pattern recognition methods

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Chemical characterization of pineapple juices and nectars. Principal components analysis

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Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity

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Chemical evaluation of the nutritive value and changes in ascorbic acid content during storage of the fruit of 'bitter kola' (Garcinia kola)

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Chemical phosphorylation of bovine casein: relationships between the reacting mixture and the binding sites of the phosphoryl moiety

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Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack

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Clonal variations in the response of black tea quality due to plucking standards

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Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils

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Degradation of chlorfenvinphos in carrots during storage

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Determination of organic sulphur compounds in garlic extracts by gas chromatography and mass spectrometry

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Development of an improved procedure for extraction and quantitation of safranal in stigmas of Crocus sativus L. using high performance liquid chromatography

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Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the in vitro protein digestibility of two sorghum cultivars

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Effect of free-range rearing and a-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

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Effect of germination and degree of grind (coarse/fine) on the extract and sugar contents of sorghum malts

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