Default: Food Microbiology

ISSN: 0740-0020

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Food Microbiology Q1 Unclaimed

Academic Press Inc. United States
Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

Food Microbiology is a journal indexed in SJR in Microbiology and Food Science with an H index of 119. It has an SJR impact factor of 1,363 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,363.

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

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Food Microbiology

1,363

SJR Impact factor

119

H Index

238

Total Docs (Last Year)

674

Total Docs (3 years)

12365

Total Refs

3713

Total Cites (3 years)

671

Citable Docs (3 years)

5,3

Cites/Doc (2 years)

51,95

Ref/Doc

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Aims and Scope


acid, functional, process, bacteria, safety, yeasts, extraction, germination, detection, comparison, botrytis, botulinumrapid, cell, cereus, chain, cheese, bicarbonate, beef, bacterial, activity, affect, amperometric, approach, atmosphere, atmospheric, aureobasidium, aureus, autoclaved, bacillus,



Best articles by citations

Indirect double sandwich ELISA using monoclonal antibodies for detection of staphylococcal enterotoxins A, B, C1 and D in food samples

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

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Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process

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Impedimetric detection of yeast and mold

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

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Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production

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Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

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Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters

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A comparison of the effects of storage of raw milk at 2UC and 6UC on the yield and quality of Cheddar cheese

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The detection of aflatoxin B1 in peanut kernels, peanut butter and maize using a monoclonal antibody based enzyme immunoassay

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Flash pasteurization' of contaminated streams using a direct contact gas-fired water heater

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Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method

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SHOW MORE ARTICLES

Evaluation of the hygienic efficiency of offal cooling procedures

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Synergistic bactericidal effect of carvacrol, cinnamaldehyde or thymol and refrigeration to inhibit Bacillus cereus in carrot broth

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Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10ºC

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Investigation of the selective bactericidal effect of several decontaminating solutions on bacterial biofilms including useful, spoilage and/or pathogenic bacteria

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Erratum to "Influence of organic acid concentration on survival of Listeria monocytogenes and Escherichia coli 0157:H7 in beef carcass wash water and on model equipment surfaces"

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Microbiological quality of the fish species Trachurus murphyi, sold at the retail level in the town of Valdivia, Chile

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

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Immunofluorescence detection of mould ? An aid to the Howard mould counting technique

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In vitro antimicrobial susceptibility, genetic diversity and prevalence of UDP-glucose 4-epimerase (galE) gene in Campylobacter coli and Campylobacter jejuni from Turkey production facilities

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The shelf-life of beef steaks treated with dl-lactic acid and antioxidants and stored under modified atmospheres

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Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract

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Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice

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