ISSN: 1466-8564

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Innovative Food Science and Emerging Technologies Q1 Unclaimed

Elsevier BV Netherlands

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Innovative Food Science and Emerging Technologies is a journal indexed in SJR in Food Science and Industrial and Manufacturing Engineering with an H index of 118. It has an SJR impact factor of 1.148 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1.148.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Categories: Chemistry (miscellaneous) (Q1) Food Science (Q1) Industrial and Manufacturing Engineering (Q1)

Price

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Metrics

Innovative Food Science and Emerging Technologies

1.148

SJR Impact factor

118

H Index

252

Total Docs (Last Year)

613

Total Docs (3 years)

12846

Total Refs

4518

Total Cites (3 years)

611

Citable Docs (3 years)

7.07

Cites/Doc (2 years)

50.98

Ref/Doc

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Other journals with similar parameters

Nature Sustainability Q1
Trends in Food Science and Technology Q1
Food Hydrocolloids Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Annual Review of Food Science and Technology Q1

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Aims and Scope

Best articles by citations

Effect of dietary seaweed extracts, galactooligosaccharide and vitamin E supplementation on meat quality parameters in finisher pigs

Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing

Continuous flow radio frequency heating of particulate foods

Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber

The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots

Metrology system for pulsed electric fields processing

Food-grade electrospinning of proteins

Relative stabilities of microalgal carotenoids in microalgal extracts, biomass and fish feed: effect of storage conditions

Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology

Impact of UV-C light on safety and quality of fresh-cut melon

Dielectric spectroscopy?a new method for particle size- and fraction-determination

Microwave-drying of sliced mushroom. Analysis of temperature control and pressure

SHOW MORE ARTICLES

Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes

Effects of heat treatment on atmospheric composition and color of peeled white asparagus in modified atmosphere packaging

Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk

Effect of preheating on thermal degradation kinetics of carrot texture

Selective inactivation of phospholipase A2 in complex protein mixtures

Burlat cherry quality after long range transport: optimisation of packaging conditions

The effect of exposure to pressure of 50 MPa on Cheddar cheese ripening

High pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae in single strength and concentrated orange juice

Effect of high pressure processing on the safety, shelf life and quality of raw milk

High pressure microfluidization treatment of heat denatured whey proteins for improved functionality

Assessment of internal quality of blueberries using hyperspectral transmittance and reflectance images with whole spectra or selected wavelengths

Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins