verified SJR 1,06 · Q1 • database Scopus / SJR & Web of Science indexed

United States · Academic Press

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Food Microbiology

Food Microbiology is a journal indexed in SJR in Microbiology and Food Science with an H index of 152. It has an SJR impact factor of 1,06 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,06.

Food Microbiology focuses its scope in these topics and keywords: comparison, process, safety, yeasts, functional, extraction, acid, germination, detection, bacteria, ...

ISSN: 0740-0020

Publisher: Academic Press

Category: Microbiology

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

1,06 Q1

H-index 152

Acceptance rate pie_chart

23% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Subscription

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

1,06

H-index

152

Docs (year)

188

Docs 3y

569

Total refs

11119

Cites 3y

3185

Citable 3y

568

Cites/Doc 2y

5.3

Ref/Doc

59.14

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Bioluminescence ATP monitoring as a surrogate marker for microbial load on hands and surfaces in the home

Yeasts: Characteristics and identification

Editorial

Ecology of controlled soyabean acidification for tempe manufacture

Detection of Escherichia coli via VOC profiling using secondary electrospray ionization-mass spectrometry (SESI-MS)

Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products

Corrigendum to "An assessment of steam pasteurization and hot water immersion treatments for the microbiological decontamination of broiler carcasses" [Food Microbiology 20 (2003) 111-117]

Control of Enterobacter aerogenes by high-intensity, pulsed electric fields in horchata, a Spanish low-acid vegetable beverage

Compartmentalization of lactic acid bacteria and yeasts in the fermentation of brined cucumbers*1

Comparison of repetitive element sequence-based PCR with multilocus enzyme electrophoresis and pulsed field gel electrophoresis for typing Listeria monocytogenes food isolates

Combined effects of oregano essential oil and salt on the growth of Escherichia coli in salad dressing

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Black olives as substrate for Aspergillus parasiticus growth and aflatoxin B1 production

A collaborative study of a method for the enumeration of probiotic lactobacilli in animal feed

Bioluminescence and impedimetric methods for assessing shelf-life of pasteurized milk and cream

Behaviour of Listeria monocytogenes on two processed meat products as influenced by temperature or attached growth during preincubation

Bacteriological quality of "doubles" sold by street vendors in Trinidad and the attitudes, knowledge and perceptions of the public about its consumption and health risk

Bacillus cereus emetic toxin production in relation to dissolved oxygen tension and sporulation

Applied biochemistry and bioengineering 4 - Immobilised microbial cells

Advances in the microbilogy and biochemistry of cheese and fermented milk (Eds Lyndon Davies, F. and Law, B. A.) 1984. London, Elsevier Applied Science Publishers, E28.00. ISBN 0-85334-287-3

Acidification properties of lactic acid bacteria in rye sour doughs

A note on the use of conductimetry in brewery microbiological control

A non-impedimetric electrical method for detecting and enumerating micro-organisms

A direct plate count method for detecting E. coli in frozen food by detecting indole in colonies

FAQs

Food Microbiology has an SJR of 1,06 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Food Microbiology is 23%.

Food Microbiology

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of Food Microbiology?

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