ISSN: 1364-727X

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International Journal of Dairy Technology Q2 Unclaimed

Wiley-Blackwell United States

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International Journal of Dairy Technology is a journal indexed in SJR in Food Science and Bioengineering with an H index of 66. It has a price of 2500 €. It has an SJR impact factor of 0,635 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,635.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Categories: Bioengineering (Q2) Food Science (Q2) Process Chemistry and Technology (Q2)

Price

2500 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

International Journal of Dairy Technology

0,635

SJR Impact factor

66

H Index

101

Total Docs (Last Year)

246

Total Docs (3 years)

4632

Total Refs

850

Total Cites (3 years)

235

Citable Docs (3 years)

3.13

Cites/Doc (2 years)

45.86

Ref/Doc

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Journal of Texture Studies Q2
Journal of Food Science and Technology Q2
International Journal of Food Properties Q2
Plant Foods for Human Nutrition Q2
Bioscience of Microbiota, Food and Health Q2

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Aims and Scope

Best articles by citations

Rennet caseins manufactured from seasonal milks: composition, hydration behaviour and functional performance in pilot-scale manufacture of mozzarella cheese analogues

Alternatives to pilot plant experiments in cheese-ripening studies

Preparation and properties of probiotic cheese high in conjugated linoleic acid content

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

Trans Fatty Acids: Scientific Progress and Labelling

Sir Richard Trehane

The sensory characteristics of different types of halloumi cheese as perceived by tasters of different ages

On the heat stability of whey protein: Effect of sodium hexametaphosphate

Challenges ahead for food science

World Dairy Situation-2003

Obituary

The origin of single strain starter culture usage for commercial Cheddar cheesemaking

SHOW MORE ARTICLES

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

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

Current trends in whey processing and utilization in Greece

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

IDF 2nd World Symposium of Dairy Products in Human Health and Nutrition

The dairy industry in Saudi Arabia: current situation and future prospects

Use of hydrogen peroxide detection strips to determine the extent of pasteurization in whole milk

Some virulence properties and characterization of motile Aeromonas species from milk and white cheese

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

Reginald John Warren

Portrait of the Federal Dairy Research Centre in Kiel, Federal Republic of Germany. Past-Present-Future

Folic acid fortified fat-free plain set yoghurt