ISSN: 0956-7135

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Food Control Q1 Unclaimed

Elsevier BV Netherlands

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Food Control is a journal indexed in SJR in Biotechnology and Food Science with an H index of 135. It has an SJR impact factor of 1.083 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1.083.

Food Control focuses its scope in these topics and keywords: food, coli, listeria, salmonella, escherichia, cooks, cooked, costa, crosscontaminationassessing, cuts, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Biotechnology (Q1) Food Science (Q1)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

1.083

SJR Impact factor

135

H Index

828

Total Docs (Last Year)

1619

Total Docs (3 years)

41208

Total Refs

10643

Total Cites (3 years)

1609

Citable Docs (3 years)

6.49

Cites/Doc (2 years)

49.77

Ref/Doc

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Aims and Scope

Best articles by citations

Simultaneous determination of quinolone and beta-lactam residues in raw cow milk samples using ultrasound-assisted extraction and dispersive-SPE prior to UHPLC-MS/MS analysis

Detection strategies for food authenticity and genetically modified foods

Food hygiene auditing

Equivalence of food quality assurance systems

Future trends in food quality management in Poland

Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation

Qualitative and quantitative risk assessment

The broader application of HACCP concepts to food quality in Australia

HACCP development and regulatory assessment in the United States of America

HACCP in small bakeries

Technology choice and the economic effects of a ban on the use of antimicrobial feed additives in swine rations

Detection of Salmonella in food, equivalent to ISO 6579, by a three-days polymerase chain reaction-based method

SHOW MORE ARTICLES

Toxoplasma gondii levels in swine operations: differences due to technology choice and impact on costs of production

Implementation of a HACCP system for on-site hospital preparation of infant formula

Mycotoxins in Brazilian corn for animal feed: occurrence and incentives for the private sector to control the level of contamination

On-line methods for pork quality detection

Implementation of the hazard analysis critical control point (HACCP) system to Kasseri/Kefalotiri and Anevato cheese production lines

A new fuzzy control system for white wine fermentation

A simple test for the detection of antibiotics and other chemical residues in ex-farm milk

Nucleotide degradation and quality changes in mullet (Liza corsula) and pearlspot (Etroplus suratensis) in ice and at ambient temperatures

Automated control of high temperature short time pasteurization

Validation of modern methods in food microbiology by AOAC INTERNATIONAL collaborative study

Measurement of the olfactive intensity of chocolates by differential olfactometry

Meeting EU standards in Eastern Europe: the case of the Hungarian agri-food sector