verified SJR 1,698 · Q1 • database Scopus / SJR & Web of Science indexed

United Kingdom · Elsevier Ltd

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Food Research International

Food Research International is a journal indexed in SJR in Food Science with an H index of 231. It has an SJR impact factor of 1,698 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,698.

Food Research International focuses its scope in these topics and keywords: grape, bioaccessibility, vitro, study, apricot, assessment, berries, fiber, hydrophilic, olive, ...

ISSN: 0963-9969

Publisher: Elsevier Ltd

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

1,698 Q1

H-index 231

Acceptance rate pie_chart

20% 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

1,698

H-index

231

Docs (year)

1457

Docs 3y

3449

Total refs

89902

Cites 3y

32453

Citable 3y

3439

Cites/Doc 2y

8.69

Ref/Doc

61.7

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

COST Action 96

Wet-milling, composition and functional properties of starch and protein isolated from buckwheat groats

Effect of tempering and end moisture content on the quality of micronized lentils

Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels

Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels

Effect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinella longiceps)

Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta

Editorial

Deposition of glucose oxidase on the surface of microtiter plate: its application to determination of glucose in foods

Dependence between colour and individual anthocyanin content in ripening grapes

Dealing with seafood toxins: present approaches and future options

CYTED - The Iberoamerican cooperative research program in food technology

SHOW MORE ARTICLES

Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry

A kinetic analysis of crystallization of a milk fat model system

Comparison of classical and alternative extraction methods for the quantitative extraction of fat from plain chocolate and the subsequent application to the detection of added foreign fats to plain chocolate formulations

Color changes during storage of honeys in relation to their composition and initial color

Classification of pasteurized milk using principal component similarity analysis of off-flavours

Characterization of a purified a-amylase inhibitor from white kidney beans (Phaseolus vulgaris)

Careers in Food Industry Management

Azuki bean sizes and ama-natto preparation

Antibiotic challenge of meat starter cultures and effects upon fermentations

Analyses of phenolic and furfural compounds in concentrated and non-concentrated apple juices

A study of nonstarch carbohydrate in enzyme-treated hard red spring wheat gluten

A simplified method for the determination of several fish drugs in edible fish and shrimp by high-performance liquid chromatography

FAQs

Food Research International has an SJR of 1,698 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Food Research International is 20%.

Food Research International

Metrics

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Researcher reviews

Best articles by citations

FAQs

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