Food Research International Q1 Unclaimed

Elsevier Ltd. United Kingdom
Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.


Food Research International focuses its scope in these topics and keywords: grape, bioaccessibility, vitro, apricot, berries, property, assessment, hydrophilic, relationships, products, ...

Type: Journal

Type of Copyright: NA

Languages: English

Open Access Policy: NA

Type of publications: NA

Publication frecuency: NA

WOS Scopus
Categories: Food Science (Q1)

NA €

Gold OA


Green OA

NA €

Non OA


Food Research International


SJR Impact factor


H Index


Total Docs (Last Year)


Total Docs (3 years)


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Total Cites (3 years)


Citable Docs (3 years)


Cites/Doc (2 years)



Aims and Scope

grape, bioaccessibility, vitro, apricot, berries, property, assessment, hydrophilic, relationships, products, vitamin, fiber, olive, study, wheat, wines, wild, apis, osmoairdehydrated, aspectsinsitu, authenticationon, asian, NA

Best articles

A kinetic analysis of crystallization of a milk fat model system

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A rapid method (SFE-TLC) for the identification of irradiated chicken

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

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

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

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Antibiotic challenge of meat starter cultures and effects upon fermentations

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Azuki bean sizes and ama-natto preparation

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Careers in Food Industry Management

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

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

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

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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

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COST Action 96

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

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CYTED - The Iberoamerican cooperative research program in food technology

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Dealing with seafood toxins: present approaches and future options

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Dependence between colour and individual anthocyanin content in ripening grapes

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

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

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

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

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

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

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