ISSN: 1082-0132

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Food Science and Technology International Q2 Unclaimed

SAGE Publications Inc. United States

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Food Science and Technology International is a journal indexed in SJR in Food Science and Industrial and Manufacturing Engineering with an H index of 72. It has an SJR impact factor of 0,502 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,502.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Chemical Engineering (miscellaneous) (Q2) Food Science (Q2) Industrial and Manufacturing Engineering (Q2)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Food Science and Technology International

0,502

SJR Impact factor

72

H Index

161

Total Docs (Last Year)

205

Total Docs (3 years)

7528

Total Refs

653

Total Cites (3 years)

205

Citable Docs (3 years)

3.05

Cites/Doc (2 years)

46.76

Ref/Doc

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Other journals with similar parameters

Journal of Texture Studies Q2
Journal of Food Science and Technology Q2
International Journal of Food Properties Q2
Plant Foods for Human Nutrition Q2
Bioscience of Microbiota, Food and Health Q2

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Aims and Scope

Best articles by citations

Analysis of ethylene biosynthesis and perception during postharvest cold storage of Marsh and Star Ruby grapefruits

Mass Transfer During Osmotic Dehydration of Pineapple

Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham

Vane Yield Stress of Native and Cross-linked Starch Dispersions in Skimmed Milk: Effect of Starch Concentration andlambda-carrageenan Addition.

Use of Modified Starches as Thickeners of Cocoa Syrups

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

Adenosine Triphosphate and Derivatives as Freshness Indicators of Gilthead Sea Bream (Sparus aurata)

Sensory Profile of Ewe's Milk Cheeses

Characterization of the Olive Oil from Three Potentially Interesting Varieties from Aragon (Spain)

The use of high-in-beta-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

Morphological and Molecular Studies of Banana Starch

SHOW MORE ARTICLES

Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures

Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

Morphological and Physical Changes during Heating ofPressurized Common Octopus Muscle up to Cooking Temperature

Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products

Effect of Moisture on the Mechanical Properties of Pork Rind (Chicharron)

Osmotic Dehydration/Impregnation Kinetics of Padron Pepper (Capsicum annuum L. Longum) with Sodium Chloride Solutions: Process Modelling and Colour Analysis

Influence of the simultaneous addition of bentonite and cellulose fibers on the mechanical and barrier properties of starch composite-films

Calorimetry and Pressure-shift Freezing of Different Food Products

Electron Beam Irradiation Treatment of Cantaloupes: Effect on Product Quality

Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study

Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables