verified SJR 0,271 · Q3 • database Scopus / SJR & Web of Science indexed

Switzerland · Japanese Society for Food Sc...

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Food Science and Technology Research

Food Science and Technology Research is a journal indexed in SJR in Biotechnology and Food Science with an H index of 55. It has an SJR impact factor of 0,271 and it has a best quartile of Q3. It is published in English. It has an SJR impact factor of 0,271.

ISSN: 1344-6606

Publisher: Japanese Society for Food Science and Technology

Category: Biotechnology

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,271 Q3

H-index 55

Acceptance rate pie_chart

31%

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

0,271

H-index

Docs (year)

Docs 3y

205

Total refs

2402

Cites 3y

209

Citable 3y

205

Cites/Doc 2y

1.05

Ref/Doc

33.83

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Anthocyanin Compounds in Japanese Ginger (Zingiber officinale Roscoe) and Their Quantitative Characteristics

Voltage Dependency in Coulometric Analysis of Tea Polyphenols and Isoflavones in Foodstuffs

Changes in Cadmium Concentration in Rice during Cooking

Ca2+-Induced Egg White Isolate Gels with Various Microstructure

Autoxidation of Fish Oil in Mayonnaise-Like O/W Type Emulsion

Application of Visible/Near-Infrared Transmittance Spectroscopy for the Improvement of Amylose Determination Accuracy

Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking

Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making

Antioxidative Effect of Enzymatic Hydrolysate of Horn and Hoof in Rat

Antioxidant Capacities of Some Food Plants Wildly Grown in Ayvalik of Turkey

Antidepressant-Like Effects of 3-(3,4-dihydroxyphenyl)lactic Acid Isolated from Lavender (Lavandula angustifolia) Flowers in Mice

Anti-Allergic Phlorotannins from the Edible Brown Alga, Eisenia Arborea

SHOW MORE ARTICLES

Anti Influenza Virus Activity of a Red-Fleshed Potato Anthocyanin

.ALPHA.-Glucosidase Inhibitory Activity in Leaves of Some Mulberry Varieties

Analysis of the Color Developed during Carbonization of Grilled Fish by Kinetics and Computer Imaging

Analysis of Sudan I in Food by QuEChERS Combined with Ultrasound-assisted Dispersive Liquid-liquid Microextraction with Solidification of Floating Organic Drop (UADLLME-SFO) Prior to HPLC-PAD

Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition

Advances in Consumer-Oriented Product Design Engineering of Foods

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

A Novel Fermented Food Product Prepared from Soybean Protein-Calcium-Gel with Monascus Fungus: Changes in Protein and Nitrogen Compounds during Fermentation

A Novel beta-1,4-mannanase Isolated from Paenibacillus polymyxa KT551

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

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

6-Gingerol Attenuates Hydrogen Peroxide-induced DNA Damage in Human Umbilical Vein Endothelia Cells

FAQs

Food Science and Technology Research has an SJR of 0,271 (best quartile Q3) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Food Science and Technology Research is 31%.

Food Science and Technology Research

Metrics

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Researcher reviews

Best articles by citations

FAQs

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