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 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: -

Categories: Food Science (Q1)

Price

- €

Gold OA

-

Green OA

- €

Non OA

Metrics

1,44

SJR Impact factor

149

H Index

908

Total Docs (Last Year)

1689

Total Docs (3 years)

47393

Total Refs

9033

Total Cites (3 years)

1669

Citable Docs (3 years)

5,34

Cites/Doc (2 years)

52,19

Ref/Doc

Aims and Scope

Other journals with similar parameters

Nature Sustainability Q1
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

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

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

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

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

Antibiotic challenge of meat starter cultures and effects upon fermentations

Azuki bean sizes and ama-natto preparation

Careers in Food Industry Management

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

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

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

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

SHOW MORE ARTICLES

COST Action 96

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

CYTED - The Iberoamerican cooperative research program in food technology

Dealing with seafood toxins: present approaches and future options

Dependence between colour and individual anthocyanin content in ripening grapes

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

Editorial

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

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

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

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

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

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