verified SJR 1,502 · Q1 • database Scopus / SJR & Web of Science indexed

Netherlands · Elsevier B.V.

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Innovative Food Science and Emerging Technologies

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 154. It has an SJR impact factor of 1,502 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,502.

ISSN: 1466-8564

Publisher: Elsevier B.V.

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

1,502 Q1

H-index 154

Acceptance rate pie_chart

23% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Open Access

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

1,502

H-index

154

Docs (year)

285

Docs 3y

750

Total refs

16911

Cites 3y

6372

Citable 3y

746

Cites/Doc 2y

7.87

Ref/Doc

59.34

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

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

UV-C inactivation of Escherichia coli at different temperatures

Effects of kernel hardness and moisture content on wheat breakage in the single kernel characterisation system

Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems - A review

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

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

Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce

Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassica oleracea)

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

Effect of preheating on thermal degradation kinetics of carrot texture

Effect of high-pressure on surface behaviour of adsorbed films formed from mixtures of sulfated polysaccharides with various proteins

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

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

A kinetic study on formaldehyde production in cryostabilized water-soluble fish muscle extracts

Development of a pressure indicator for high hydrostatic pressure processing of foods

Continuous flow radio frequency heating of particulate foods

Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit

Comparison of extraction methods for selected carotenoids from macroalgae and the assessment of their seasonal/spatial variation

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

Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)

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

Bactericidal effect of underwater shock waves on Escherichia coli ATCC 10536 suspensions

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

Application of a biochemical time-temperature integrator to estimate pasteurisation values in continuous food processes

FAQs

Innovative Food Science and Emerging Technologies has an SJR of 1,502 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is not available (NPD). Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for Innovative Food Science and Emerging Technologies is 23%.

Innovative Food Science and Emerging Technologies

Metrics

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Researcher reviews

Best articles by citations

FAQs

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What is the acceptance rate?