ISSN: 0963-9969

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Food Research International Q1 Unclaimed

Elsevier Ltd. United Kingdom

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Food Research International is a journal indexed in SJR in Food Science with an H index of 195. It has an SJR impact factor of 1,36 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,36.

Food Research International focuses its scope in these topics and keywords: grape, bioaccessibility, vitro, products, apis, olive, relationships, hydrophilic, assessment, fiber, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

1,36

SJR Impact factor

195

H Index

1233

Total Docs (Last Year)

2736

Total Docs (3 years)

74747

Total Refs

24113

Total Cites (3 years)

2709

Citable Docs (3 years)

8.96

Cites/Doc (2 years)

60.62

Ref/Doc

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Comprehensive Reviews in Food Science and Food Safety Q1
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Aims and Scope

Best articles by citations

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

Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products

Electrochemical studies of the interfacial behaviour of a-lactalbumin and bovine serum albumin

Quality of vermicelli from finger millet (Elusine coracana) and its blend with different milled wheat fractions

Non-enzymatic browning in peach puree during heating

Gellan polymer solution properties

Hydrocarbons detected in irradiated pork, bacon and ham

Osmodehydrofreezing of apples: structural and textural effects

Thermal stability of skim milk/whey protein solution blends

The microstructure of foamed maltodextrin/sodium caseinate powders: a comparative study by microscopy and physical techniques

Molecular characterization, physico-chemical and functional properties of tomato fruit pectin

Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products

SHOW MORE ARTICLES

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

Glucose syrup production from Indonesian palm and cassava starch

Antibiotic challenge of meat starter cultures and effects upon fermentations

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

Enzymatic treatment of sunflower kernels before oil extraction

Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics

Osmotic concentration kinetics and quality of carrot preserve

HACCP: A Practical Approach, Sara Mortimore and Carol Wallace, Aspen Publishers, 403 pages, ISBN: 0-412-75440-1

Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO2 gas evolution

Solar drying of okra - effects of selected package materials on storage stability

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

Network formation and viscoelastic properties of commercial soy protein dispersions: effect of heat treatment, pH and calcium ions