Default: Food Control

ISSN: 0956-7135

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Food Control Q1 Unclaimed

Elsevier B.V. Netherlands
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Food Control is a journal indexed in SJR in Biotechnology and Food Science with an H index of 162. It has an SJR impact factor of 1,146 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,146.

Food Control focuses its scope in these topics and keywords: food, escherichia, listeria, coli, salmonella, crosscontaminationassessing, dairy, enterica, costa, italyincentive, ...

Type: Journal

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Languages: English

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Food Control


SJR Impact factor


H Index


Total Docs (Last Year)


Total Docs (3 years)


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Total Cites (3 years)


Citable Docs (3 years)


Cites/Doc (2 years)




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Aims and Scope

food, escherichia, listeria, coli, salmonella, crosscontaminationassessing, dairy, enterica, costa, italyincentive, cuts, grains, handlingthe, helva, hispanic, human, inactivation, international, investigating, cooks, cooked, atmospheric, avium, avoiding, beef, behaviour, botulinum, chickeninactivation, clostridium, cold, commercial, comparisonsampling, concentrations, control, controlling,

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

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Detection strategies for food authenticity and genetically modified foods

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Food hygiene auditing

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Equivalence of food quality assurance systems

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Future trends in food quality management in Poland

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

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Qualitative and quantitative risk assessment

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The broader application of HACCP concepts to food quality in Australia

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HACCP development and regulatory assessment in the United States of America

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HACCP in small bakeries

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

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

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

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

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

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On-line methods for pork quality detection

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

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A new fuzzy control system for white wine fermentation

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

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

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Automated control of high temperature short time pasteurization

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

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Measurement of the olfactive intensity of chocolates by differential olfactometry

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

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