ISSN: 0308-8146

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Food Chemistry Q1 Unclaimed

Elsevier Ltd. United Kingdom

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Food Chemistry is a journal indexed in SJR in Medicine (miscellaneous) and Analytical Chemistry with an H index of 302. It has an SJR impact factor of 1,624 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,624.

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: -

Categories: Analytical Chemistry (Q1) Food Science (Q1) Medicine (miscellaneous) (Q1)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

1,624

SJR Impact factor

302

H Index

2989

Total Docs (Last Year)

6650

Total Docs (3 years)

125321

Total Refs

67909

Total Cites (3 years)

6631

Citable Docs (3 years)

10.07

Cites/Doc (2 years)

41.93

Ref/Doc

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Aims and Scope

Best articles by citations

Nature of the condensed tannins present in the dietary fibre fractions in foods

Non-enzymatic browning in hydrolysed concentrated cheese whey permeate

Malt extract for enhancing flavour development of ultrafiltered Domiati cheese

Immobilization of beta-galactosidase from Cicer arietinum (gram chicken bean) and its catalytic actions

Free sugars and non-starch polysaccharide contents of good and poor malting varieties of wheat and their malts

Influence of fruit and vegetable extracts on lipid peroxidation in microsomes containing specific cytochrome P450s

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

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

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

Simultaneous determination of tenuazonic and cyclopiazonic acids in tomato products

Proposal of a mechanism for the inhibition of all-trans-beta-carotene autoxidation at elevated temperature by N-(2-phenylethyl)-3,4-diphenylpyrrole

Purification of used frying oil by supercritical carbon dioxide extraction

SHOW MORE ARTICLES

Rapid determination of total cholesterol in egg yolk using commercial diagnostic cholesterol reagent

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

Potato lipoxygenase catalysed co-oxidation of beta-carotene

Effect of sulphite treatment on allyl isothiocyanate in mustard paste

Emerging research approaches benefit to the study of cooked cured ham flavour

Characterisation of flour by means of pattern recognition methods

Effect of temperature treatment on the chemical composition of pounded white yam during storage

Functional characterisation of muscle and skin collagenous material from hake (Merluccius merluccius L.)

Study of calcium binding to different preparations of yeast (Saccharomyces cerevisiae) protein by using an ion selective electrode

The Maillard reaction during the ripening of Manchego cheese

Uptake of thiol anti-browning agents by cabbage on blanching and reactivity during dehydration

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)