Food Science and Technology - Unclaimed
Food Science and Technology is a journal indexed in SJR in Biotechnology and Food Science with an H index of 60. It is an CC BY-NC Journal with a Double blind peer review review system, and It has a price of 198 €. The scope of the journal is focused on agricultural sciences, exact and earth sciences. It has a best quartile of -. It is published in English.
Type: Journal
Type of Copyright: CC BY-NC
Languages: English
Open Access Policy: Open Access
Type of publications:
Publication frecuency: -
198 €
Inmediate OANPD
Embargoed OA- €
Non OAMetrics
0
SJR Impact factor60
H Index255
Total Docs (Last Year)1566
Total Docs (3 years)10199
Total Refs3177
Total Cites (3 years)1566
Citable Docs (3 years)1.92
Cites/Doc (2 years)40.0
Ref/DocOther journals with similar parameters
Applied Bionics and Biomechanics -
Journal of the Faculty of Agriculture, Kyushu University -
Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry -
Plant Cell Biotechnology and Molecular Biology -
Advances in Applied Microbiology -
Compare this journals
Aims and Scope
Best articles by citations
Physicochemical analyses indicated to the quality control of royal jelly with honey
View moreThe influence of the broccoli (Brassica oleracea var. italica)fill weigth on postharvest quality
View moreSimulaçao da dinamica operacional de uma linha industrial de abate de suinos
View moreUTILIZA?a?eO TECNOLoGICA DOS FRUTOS DE JATOBa-DO-CERRADO E DE JATOBa-DA-MATA NA ELABORA?a?eO DE BISCOITOS FONTES DE FIBRA ALIMENTAR E ISENTOS DE A?auCARES
View moreAvaliaçao quimica, fisico-quimica e microbiologica de sucos de frutas integrais: abacaxi, caju e maracuja
View moreAvaliaçao sensorial de sorvete formulado com produto de soro acido de leite bovino
View moreEffect of Leuconostoc mesenteroides 11 bacteriocin in the multiplication control of Listeria monocytogenes 4b
View moreMicrobiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation
View moreEfeito do gelo clorado sobre parametros quimicos e microbiologicos da carne de carpa capim (Ctenopharyngodon idella)
View morePhysicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
View moreOtimizaçao de metodologia colorimetrica para a determinaçao de acido ascorbico em geleias de frutas
View moreAtitude do consumidor frente a irradiaçao de alimentos
View moreOat hulls treated with alkaline hydrogen peroxide associated with extrusion as fiber source in cookies
View moreEnthalpy-entropy compensation based on isotherms of mango
View moreEstudo da estabilidade do complexo acido fitico e o ion Ni(II)
View moreAeromonas spp. e Plesiomonas shigelloides isoladas a partir de mexilhoes (Perna perna) in natura e pre-cozidos no Rio de Janeiro, RJ
View moreAtividade antibacteriana e a preditividade do condimento Artemisia dracunculus Linn. (Asteraceae), variedade inodora - estragao -, frente a Salmonella sp
View moreSensory stability of whole mango juice: influence of temperature and storage time
View moreAvaliaçao da disponibilidade de ferro de feijao comum (Phaseolus vulgaris L.) em comparaçao com carne bovina
View moreUso de açucares em produtos panificados
View moreModelling the effect of temperature on the water sorption isotherms of chitosan films
View moreAtividade antioxidante e teor de fenolicos totais em hortaliças organicas e convencionais
View moreVibrio parahaemolyticus produtores de urease isolados a partir de ostras (Crassostrea rizophorae) coletadas in natura em restaurantes e mexilhoes (Perna perna) de banco natural
View moreEstudo da produçao de beta-galactosidase por fermentaçao de soro de queijo com Kluyveromyces marxianus
View more
Comments