Default: Food Research International

ISSN: 0963-9969

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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 is a journal indexed in SJR in Food Science with an H index of 163. It has an SJR impact factor of 1,479 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,479.

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:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Scopus WOS
Categories: Food Science (Q1)
Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Food Research International

1,479

SJR Impact factor

163

H Index

989

Total Docs (Last Year)

2194

Total Docs (3 years)

61001

Total Refs

14029

Total Cites (3 years)

2176

Citable Docs (3 years)

6,30

Cites/Doc (2 years)

61,68

Ref/Doc

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,



Best articles by citations

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

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

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

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

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Non-enzymatic browning in peach puree during heating

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Gellan polymer solution properties

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Hydrocarbons detected in irradiated pork, bacon and ham

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Osmodehydrofreezing of apples: structural and textural effects

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Thermal stability of skim milk/whey protein solution blends

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

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

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

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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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Glucose syrup production from Indonesian palm and cassava starch

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Antibiotic challenge of meat starter cultures and effects upon fermentations

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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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Enzymatic treatment of sunflower kernels before oil extraction

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

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Osmotic concentration kinetics and quality of carrot preserve

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

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

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

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

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

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