ISSN: 1226-7708

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Food Science and Biotechnology Q2 Unclaimed

The Korean Society of Food Science and Technology South Korea

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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.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Categories: Applied Microbiology and Biotechnology (Q2) Applied Microbiology and Biotechnology (Q2) Biotechnology (Q2) Food Science (Q2)

Price

2290 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

0,713

SJR Impact factor

69

H Index

348

Total Docs (Last Year)

507

Total Docs (3 years)

18305

Total Refs

2104

Total Cites (3 years)

505

Citable Docs (3 years)

3.82

Cites/Doc (2 years)

52.6

Ref/Doc

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World Journal of Microbiology and Biotechnology Q2
Journal of Industrial Microbiology and Biotechnology Q2
Journal of Basic Microbiology Q2
Biotechnology journal Q2

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Aims and Scope

Best articles by citations

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

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

Purification of S-Alk(en)yl alka/enethiosulfinates of garlic (Allium sativum L.) by using recycling preparative HPLC

Effect of substrate and fermentation conditions on pectinase and cellulase production by Aspergillus niger NCIM 548 in submerged (SmF) and solid state fermentation (SSF)

Genomic sequence of temperate phage 250 isolated from emetic B. cereus and cloning of putative endolysin

Modulation of cancer cell proliferation by cell survival signal Akt and tumor suppressive energy sensor AMP-activated protein kinase in colon cancer cells treated with resveratrol

Production of nattokinase using Bacillus natto NRRL 3666: Media optimization, scale up, and kinetic modeling

Determination of polycyclic aromatic hydrocarbons in commercial roasted coffee beans

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

Physicochemical and sensory characterization of ginger-juice yogurt during fermentation

Maltoheptaose and maltooctaose as the superior aroma encapsulating agents

A reference-calibration method for tenderness perception using psychophysical models

SHOW MORE ARTICLES

Histone acetyltransferase inhibitory activity of Bokbunja (Rubus coreanus Miq.) ethanol extract on androgen receptor-dependent prostate cancer cell growth

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

Effects of blanching and drying on pigments and antioxidants of daraesoon (shoot of the Siberian gooseberry tree, Actinidia arguta Planchon)

Role of decursin in TNF-a-stimulated migration, invasion, and matrix metalloproteinase-9 induction in vascular smooth muscle cells

Effect of glasswort (Salicornia herbacea L.) and rice (oryza sativa L.) on quality of Ganjang (Korean Soy Sauce)

Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki)

Red bean extract reduces inflammation and increases survival in a murine sepsis model

Analysis of biogenic amines in fermented fish products consumed in Korea

Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods

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

Purification and characterization of cathepsin B from the gut of the sea cucumber (Stichopus japonicas)

Improving biological efficiency of Pleurotus strain through protoplast fusion between P. ostreatus var. florida and P. djamor var. roseus