verified SJR 0,849 · Q1 • database Scopus / SJR & Web of Science indexed

Netherlands · Elsevier B.V.

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International Dairy Journal

International Dairy Journal is a journal indexed in SJR in Food Science and Applied Microbiology and Biotechnology with an H index of 164. It has an SJR impact factor of 0,849 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,849.

International Dairy Journal focuses its scope in these topics and keywords: milk, whey, growth, cheese, casein, bovine, lactose, protein, fermentation, cutting, ...

ISSN: 0958-6946

Editorial: Elsevier B.V.

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

Unclaimed profile — some fields may be incomplete.

open_in_new Portal NPD menu_book Guidelines NPD

schedule Datos CoP · solo campos en BD

SJR Impact Factor trending_up

0,849 Q1

H-index 164

Tasa de Aceptación pie_chart

22% Selectiva

Fuente Acceptance_Rate

Tiempo a publicación hourglass_top

NPD

Campo Sin dato

Coste de Publicación (APC) payments

NPD Subscription

Ruta Non-OA NPD

Metrics

Campos Scimago / CoP — sin series inventadas

Scopus / SJR Web of Science

SJR Impact

0,849

H-index

164

Docs (year)

193

Docs 3y

656

Total refs

10083

Cites 3y

2729

Citable 3y

656

Cites/Doc 2y

4.03

Ref/Doc

52.24

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation

Yeasts associated with Danablu

Double use of focused microwave irradiation for accelerated matrix hydrolysis and lipid extraction in milk samples

Dictionary of dairy terminology

Determination of butanoic acid in milk fat and fat mixtures containing milk fat

Detection of Intermediate Oligomers, Important for the Formation of Heat Aggregates of beta-Lactoglobulin

Dairy starter cultures

Correlation between colloidal properties of ice cream mix and ice cream

Conjugated Linoleic Acid in Swedish dairy products with special reference to the manufacture of hard cheeses

Composition and microstructure of casein: whey protein aggregates formed by heating model solutions at 95ºC

Characterization of dairy emulsions by forward lobe laser light scattering - Application to milk and cream

Characterization of a cold-gelling whey protein concentrate

SHOW MORE ARTICLES

Changes in plasmin-plasminogen-plasminogen activator system in milk from Italian Friesian herds

A multi-component approach to salt and water diffusion in cheese

Changes in flavour and volatiles of full-fat and reducedfat Cheddar cheeses during maturation

Calorimetric studies of interactions between beta-lactoglobulin and phospholipids in solutions

Calcium in Food Fortification Strategies

Association of beta-Lactoglobulin and beta-Lactalbumin with the Casein Micelles in Skim Milk Heated in an Ultra-high Temperature Plant

Aspects of Mineral Bioavailability in Infant Nutrition

Analysis of Lactosylated beta-Lactoglobulin by Capillary Electrophoresis

Aminopeptidase and Dipeptidyl Peptidase Activity of Lactobacillus spp. and Non-starter Lactic Acid Bacteria (NSLAB) isolated from Cheddar Cheese

Aminopeptidase Activities of Starter and Non-Starter Lactic Acid Bacteria under Simulated Cheddar Cheese Ripening Conditions

Adsorption of proteins at the lipid-serum interface in milk systems with various lipids

Adsorption Behaviour of Whey Proteins Measured by Two Different Methods

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