ISSN: 1344-6606

Journal Home

Journal Guideline

Food Science and Technology Research Q3 Unclaimed

Japanese Society for Food Science and Technology Switzerland

Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

Food Science and Technology Research is a journal indexed in SJR in Biotechnology and Food Science with an H index of 52. It has an SJR impact factor of 0,246 and it has a best quartile of Q3. It is published in English. It has an SJR impact factor of 0,246.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Biotechnology (Q3) Chemical Engineering (miscellaneous) (Q3) Food Science (Q3) Industrial and Manufacturing Engineering (Q3) Marketing (Q3)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

0,246

SJR Impact factor

52

H Index

56

Total Docs (Last Year)

246

Total Docs (3 years)

1882

Total Refs

208

Total Cites (3 years)

246

Citable Docs (3 years)

0.74

Cites/Doc (2 years)

33.61

Ref/Doc

Comments

No comments ... Be the first to comment!

Publication speed *

Review quality *

Edition and editorial team *

Institutional email or ORCID *

* The email or ORCID field is only to validate the authenticity of the comment, the identity will not be public. .

Other journals with similar parameters

Letters in Applied Microbiology Q3
Molecular Biotechnology Q3
Polish Journal of Microbiology Q3
Cytotechnology Q3
Biotechnology and Bioprocess Engineering Q3

Compare this journals

Aims and Scope

Best articles by citations

Effect of Rice Flour with Different Characteristics on Textural Properties of Heat-Induced Fish Meat Gels from Walleye Pollock (Theragra chalcogramma) without Preheating

Hypocholesterolemic Effect of Protein Isolated from Quinoa (Chenopodium quinoa Willd.) Seeds

Inhibitory Effects of Allium Vegetable Extracts on Fatty Acid Synthase

Solute Adsorption and Gel Layer Formation during Ultrafiltration of Ovalbumin

Changes in the Properties of Porcine Myosin during Postmortem Aging

Evaluation of Japanese Green Tea Extract Using GC/O with Original Aroma Simultaneously Input to the Sniffing Port Method (OASIS)

A Defective Bacteriophage Produced by Bacillus subtilis MAFF 118147 and a Mutant Producing No Normal Particles of the Defective Bacteriophage

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Isolation and Characterization of a Novel Mannose- and Fructose-Binding Lectin from the Edible Wild Mushroom Hygrophorus russula (Fr.) Quel.

Antioxidative Effect of Enzymatic Hydrolysate of Horn and Hoof in Rat

Fermented Soybean with Thrombosis Preventing Activity Using Mushroom Mycelia as Microbial Source

Kinetic Study on Transfructosylation by .BETA.-Fructofuranosidase from Aspergillus niger ATCC 20611 and Availability of a Membrane Reactor for Fructooligosaccharide Production.

SHOW MORE ARTICLES

Tea Catechins Inhibit Cell Proliferation Through Hydrogen Peroxide-Dependent and -Independent Pathways in Human T lymphocytic Leukemia Jurkat Cells

Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines

Influence of Gamma Irradiation and Heat Treatment on the Immunogenicity of Five Epitopes of Pen a1

Spectral Analysis of Reflected Soft X-ray for Detecting Foreign Materials in Foods

Supercritical Fluid Extraction of "Koku" Enhancing Compounds from Fish and Fishery by-Products

Dominant Microorganisms during the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

Purification and Characterization of a Novel Glycogen Branching Enzyme from Paenibacillus sp. SSG-1 and its Application in Wheat Bread Making

The Effects of Rebaudioside A on Microbial Diversity in Mouse Intestine

Erratum: Effect of Tocopherols and Phytosterol on Color Reversion of MCT

A Modified Method for the Determination of Acylated Anthocyanins in Purple-fleshed Sweet Potato (Ipomoea batatas (L).) Tubers by High-performance Liquid Chromatography with Visible Absorption

Absorption of Calcium and Magnesium to the Fruit Body of Aragekikurage (Auricula polytricha (Mont.) Sacc.) from Sawdust Culture Media Supplemented with Calcium and Magnesium Salts

Advances in Consumer-Oriented Product Design Engineering of Foods