ISSN: 0963-9969
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Food Research International Q1 Unclaimed
Food Research International is a journal indexed in SJR in Food Science with an H index of 149. It has an SJR impact factor of 1,44 and it has a best quartile of Q1. It is published in English.
Type: Journal
Type of Copyright:
Languages: English
Open Access Policy:
Type of publications:
Publication frecuency: -


- €
Gold OA-
Green OA- €
Non OAMetrics
1,44
SJR Impact factor149
H Index908
Total Docs (Last Year)1689
Total Docs (3 years)47393
Total Refs9033
Total Cites (3 years)1669
Citable Docs (3 years)5,34
Cites/Doc (2 years)52,19
Ref/DocAims and Scope
Other journals with similar parameters
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Nature Sustainability Q1
Trends in Food Science and Technology Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Advances in Nutrition Q1
Best articles
A kinetic analysis of crystallization of a milk fat model system
View moreA rapid method (SFE-TLC) for the identification of irradiated chicken
View moreA simplified method for the determination of several fish drugs in edible fish and shrimp by high-performance liquid chromatography
View moreA study of nonstarch carbohydrate in enzyme-treated hard red spring wheat gluten
View moreAnalyses of phenolic and furfural compounds in concentrated and non-concentrated apple juices
View moreAntibiotic challenge of meat starter cultures and effects upon fermentations
View moreAzuki bean sizes and ama-natto preparation
View moreCareers in Food Industry Management
View moreCharacterization of a purified a-amylase inhibitor from white kidney beans (Phaseolus vulgaris)
View moreClassification of pasteurized milk using principal component similarity analysis of off-flavours
View moreColor changes during storage of honeys in relation to their composition and initial color
View moreComparison 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
View moreCOST Action 96
View moreCrystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry
View moreCYTED - The Iberoamerican cooperative research program in food technology
View moreDealing with seafood toxins: present approaches and future options
View moreDependence between colour and individual anthocyanin content in ripening grapes
View moreDeposition of glucose oxidase on the surface of microtiter plate: its application to determination of glucose in foods
View moreEditorial
View moreEffect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta
View moreEffect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinella longiceps)
View moreEffect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels
View moreEffect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels
View moreEffect of tempering and end moisture content on the quality of micronized lentils
View more
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