verified SJR 0,517 · Q2 • database Scopus / SJR & Web of Science indexed

United States · SAGE Publications Inc.

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Food Science and Technology International

Food Science and Technology International is a journal indexed in SJR in Food Science and Industrial and Manufacturing Engineering with an H index of 76. It has an SJR impact factor of 0,517 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,517.

ISSN: 1082-0132

Publisher: SAGE Publications Inc.

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,517 Q2

H-index 76

Acceptance rate pie_chart

28% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Subscription

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,517

H-index

Docs (year)

124

Docs 3y

244

Total refs

5622

Cites 3y

685

Citable 3y

244

Cites/Doc 2y

2.6

Ref/Doc

45.34

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Book Reviews: Coloring of Food, Drugs and Cosmetics

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

Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker

Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin

Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge

Comparative Effects of the Fat Extracted from Raw and Fried Sardines Upon Rat Growth and Zinc Bioavailability

Combined Effect of Nisin, Carvacrol and Thymol on the Viability of Bacillus Cereus Heat-Treated Vegetative Cells

Colour Stabilization of Spray-Dried Porcine Red Blood Cells Using Nicotinic Acid and Nicotinamide

Chemical Composition and Lipid Fraction Characteristics of Aleppo Pine (Pinus halepensis Mill.) Seeds Cultivated in Tunisia

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

Characterization of Amylose-lipid Complexes Derived from Different Wheat Varieties and their Susceptibility to Enzymatic Hydrolysis

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

SHOW MORE ARTICLES

Calorimetry and Pressure-shift Freezing of Different Food Products

A New Age

Book Review: Phytochemicals as Bioactive Agents

Book Review: Handbook of Hydrocolloids

Behavior of Octopus Muscle (Octopus vulgaris) under a Process of Pressure-Time-Temperature Combinations

Antioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey

Antioxidant capacity and mineral contents of edible wild Australian mushrooms

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

An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beef

Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality

Aerobic-Anaerobic Metabolic Transition in 'Hass' Avocado Fruits

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

FAQs

Food Science and Technology International has an SJR of 0,517 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Food Science and Technology International is 28%.

Food Science and Technology International

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of Food Science and Technology International?

What is the APC / publication cost?

What is the acceptance rate?