Food Engineering Reviews
Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, an...
Metrics
Scimago and CountryOfPapers database fields
SJR Impact
1,278
H-index
78
Docs (year)
35
Docs 3y
124
Total refs
5015
Cites 3y
1174
Citable 3y
122
Cites/Doc 2y
10.2
Ref/Doc
143.29
Immediate OA
3060 €
Embargoed OA
NPD
Non OA / Submission
0 €
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Researcher reviews
Best articles by citations
Biotechnological Strategies for Controlling Wine Oxidation
View moreVacuum Frying: An Alternative to Obtain High-Quality Dried Products
View moreEditorial
View moreDrying Technologies: Vehicle to High-Quality Herbs
View moreDevelopment of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
View moreDesigning Food Structure Using Microfluidics
View moreCurrent Trends in Green Technologies in Food Production and Processing
View moreControl of Ice Nucleation for Subzero Food Preservation
View moreConsumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology
View moreComputer Vision for Real-Time Control in Drying
View moreCold Plasma-Based Hurdle Interventions: New Strategies for Improving Food Safety
View moreChemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles
View moreCarbohydrate and Phytochemical Digestibility in Pasta
View moreA Quasi-chemical Model for Bacterial Spore Germination Kinetics by High Pressure
View moreBioimpedance: A Review for Food Processing
View moreBetter Nutrients and Therapeutics Delivery in Food Through Nanotechnology
View moreApplications of Discrete Element Method in Modeling of Grain Postharvest Operations
View moreApplication of Hybrid Neural Fuzzy System (ANFIS) in Food Processing and Technology
View moreApplication of CO2 in Perna perna Mussel: Evaluation of Absorption Mechanism During Soluble Gas Stabilization (SGS) Process
View moreAn Overview of Ultrasound-Assisted Food-Grade Nanoemulsions
View moreAlternative Approaches Towards Gluten-Free Dough Development: Recent Trends
View moreAdvances in Ultrasonic and Megasonic Processing of Foods
View moreAdvances in the Functional Characterization and Extraction Processes of Dietary Fiber
View moreAdvancement of Imaging and Modeling Techniques for Understanding Gastric Physical Forces on Food
View more