Default: International Dairy Journal

ISSN: 0958-6946

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International Dairy Journal Q1 Unclaimed

Elsevier BV Netherlands
Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

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.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Price

- €

Gold OA

-

Green OA

- €

Non OA

Metrics

International Dairy Journal

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


Best articles

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

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

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Adsorption Behaviour of Whey Proteins Measured by Two Different Methods

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

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

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

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Analysis of Lactosylated beta-Lactoglobulin by Capillary Electrophoresis

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Aspects of Mineral Bioavailability in Infant Nutrition

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

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Calcium in Food Fortification Strategies

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

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

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

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

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Characterization of a cold-gelling whey protein concentrate

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

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

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

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Correlation between colloidal properties of ice cream mix and ice cream

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Dairy starter cultures

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

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

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Dictionary of dairy terminology

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

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