ISSN: 0958-6946

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International Dairy Journal Q1 Unclaimed

Elsevier BV Netherlands

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International Dairy Journal is a journal indexed in SJR in Food Science and Applied Microbiology and Biotechnology with an H index of 134. It has an SJR impact factor of 0,812 and it has a best quartile of Q1. It is published in English.

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

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1) Applied Microbiology and Biotechnology (Q2)

Price

- €

Gold OA

-

Green OA

- €

Non OA

Metrics

0,812

SJR Impact factor

134

H Index

182

Total Docs (Last Year)

477

Total Docs (3 years)

8041

Total Refs

1293

Total Cites (3 years)

471

Citable Docs (3 years)

2,65

Cites/Doc (2 years)

44,18

Ref/Doc

Other journals with similar parameters

Nature Sustainability Q1
Nature Sustainability Q1
Trends in Food Science and Technology Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Advances in Nutrition Q1

Aims and Scope

Best articles

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

A new spectrophotometric assay for native beta-lactoglobulin in raw and processed bovine milk

Adsorption Behaviour of Whey Proteins Measured by Two Different Methods

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

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

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

Analysis of Lactosylated beta-Lactoglobulin by Capillary Electrophoresis

Aspects of Mineral Bioavailability in Infant Nutrition

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

Calcium in Food Fortification Strategies

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

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

SHOW MORE ARTICLES

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

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

Characterization of a cold-gelling whey protein concentrate

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

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

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

Correlation between colloidal properties of ice cream mix and ice cream

Dairy starter cultures

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

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

Dictionary of dairy terminology

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

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