verified SJR 0,713 · Q2 • database Scopus / SJR & Web of Science indexed

South Korea · The Korean Society of Food S...

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Food Science and Biotechnology

Food Science and Biotechnology is a journal indexed in SJR in Biotechnology and Food Science with an H index of 69. It has a price of 2290 €. It has an SJR impact factor of 0,713 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,713.

ISSN: 1226-7708

Editorial: The Korean Society of Food Science and Technology

Category: Biotechnology

Indexation: verifiedScopus / SJR verifiedWeb of Science

Unclaimed profile — some fields may be incomplete.

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schedule Datos CoP · solo campos en BD

SJR Impact Factor trending_up

0,713 Q2

H-index 69

Tasa de Aceptación pie_chart

32%

Fuente Acceptance_Rate

Tiempo a publicación hourglass_top

NPD

Campo Sin dato

Coste de Publicación (APC) payments

2.290 € Subscription

Ruta Non-OA 0 €

Metrics

Campos Scimago / CoP — sin series inventadas

Scopus / SJR Web of Science

SJR Impact

0,713

H-index

Docs (year)

348

Docs 3y

507

Total refs

18305

Cites 3y

2104

Citable 3y

505

Cites/Doc 2y

3.82

Ref/Doc

52.6

Immediate OA

2290 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

Application of marine biomaterials for nutraceuticals and functional foods

Volatile compounds of the cultivated dumebuchu (Allium senescens L. var. senescens)

Detection of lymphocystis disease virus (LCDV) in olive flounder (Paralichthys olivaceus) using efficient extraction and concentration methods

Coumaroyl quinic acid derivatives and flavonoids from immature pear (Pyrus pyrifolia nakai) fruit

Comparative analysis of lead content during food processing

Chemistry of bread aroma: A review

Characterization of pectin extracted from banana peels of different varieties

Characterization of microbial traits involved with the elaboration of the Cotija cheese

Characterization of macrophage stimulating compound in glycated whey protein concentrate

Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods

Change of ginsenoside composition in red ginseng processed with citric acid

Biochemical and rheological characterization of a protease from fruits of Withania coagulans with a milk-clotting activity

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Assessment of antioxidant capacity of sedum (Sedum sarmentosum) as a valuable natural antioxidant source

A reference-calibration method for tenderness perception using psychophysical models

Application of high-speed counter-current chromatography for the isolation of 5 alkaloids from lotus (Nelumbo nucifera Gaertn.) leaves

Antioxidant, anti-inflammatory and acetylcholinesterase inhibitory activities of propolis from different regions of Morocco

Antioxidant and immunomodulatory activities of polysaccharides from moxa (Artemisia argyi) leaf

Antioxidant and antiproliferative activities of grape seeds from different cultivars

Antioxidant activities of sea buckthorn leaf tea extracts compared with green tea extracts

Antimicrobial activity of greater galangal [Alpinia galanga (Linn.) Swartz.] flowers

Anti-photoaging effects of 2-methoxy-5-(2-methyl propyl) pyrazine isolated from peach (Prunus persica (L.) Batsch)

Anti-allergic effects and related active constituents of mung bean (Vignaradiatus Linn) sprouts

Analysis on risk factor in a facility and product for processing of salted Chinese cabbage

Analysis of biotin in Korean representative foods and dietary intake assessment for Korean

FAQS

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