verified SJR 0,646 · Q2 • database Scopus / SJR & Web of Science indexed

United States · Wiley-Blackwell

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International Journal of Dairy Technology

International Journal of Dairy Technology is a journal indexed in SJR in Food Science and Bioengineering with an H index of 70. It has a price of 2500 €. It has an SJR impact factor of 0,646 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,646.

ISSN: 1364-727X

Publisher: Wiley-Blackwell

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,646 Q2

H-index 70

Acceptance rate pie_chart

29% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

2.500 € Open Access

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,646

H-index

Docs (year)

114

Docs 3y

255

Total refs

4974

Cites 3y

829

Citable 3y

237

Cites/Doc 2y

3.05

Ref/Doc

43.63

Immediate OA

2500 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

Citation on the presentation of the Society's Gold Medal at the Diamond Anniversary Meeting 12 November 2003

World Dairy Situation-2003

Effects of starter culture and its exopolysaccharides on the gelation of glucono-d-lactone-acidified bovine and caprine milk

Effect of temperature and salt on the maturation of white-salted cheese

Effect of packaging under vacuum or under nitrogen on the keeping quality of Danedar khoa

Effect of different time intervals on the viscosity of batter and on the sensory qualities of puras (pancakes) prepared using chhana and paneer whey

Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese

Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale

Development of a process for manufacture of long-life dairy dessert kheer and its physicochemical properties

Dairy Processing-Improving Quality

Current trends in whey processing and utilization in Greece

Combined effect of whey protein and aS1-casein genotype on the heat stability of goat milk

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Cleaning records and CIP optimization

A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying

Changes in the microflora of manouri, a traditional Greek whey cheese, during storage

Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening

Challenges ahead for food science

Centenary of IDF/The Dairy (R)evolution -100 years of Change

Book Review

Antimicrobial activity of camel's milk against pathogenic strains of Escherichia coli and Listeria monocytogenes

An approach to the detection of synthetic milk in dairy milk: 4. Effect of the addition of synthetic milk on the flow behaviour of pure cow milk

An approach to the detection of synthetic milk in dairy milk: 3. Detection of vegetable oil and sodium bicarbonate

An alternative heat treatment for milk pasteurization in Cameroon

FAQs

International Journal of Dairy Technology has an SJR of 0,646 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is 2500 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for International Journal of Dairy Technology is 29%.

International Journal of Dairy Technology

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of International Journal of Dairy Technology?

What is the APC / publication cost?

What is the acceptance rate?