ISSN: 2194-5764

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International Journal of Food Engineering Q2 Unclaimed

Walter de Gruyter GmbH Germany

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International Journal of Food Engineering is a journal indexed in SJR in Biotechnology and Food Science with an H index of 37. It has a price of 2480 €. It has an SJR impact factor of 0,377 and it has a best quartile of Q2. It has an SJR impact factor of 0,377.

Type: Journal

Type of Copyright:

Languages:

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Engineering (miscellaneous) (Q2) Biotechnology (Q3) Food Science (Q3)

Price

2480 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

International Journal of Food Engineering

0,377

SJR Impact factor

37

H Index

54

Total Docs (Last Year)

236

Total Docs (3 years)

2484

Total Refs

469

Total Cites (3 years)

233

Citable Docs (3 years)

1.8

Cites/Doc (2 years)

46.0

Ref/Doc

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Aims and Scope

Best articles by citations

Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril

Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures

Static Rheological Study of Ocimum basilicum Seed Gum

Degradation of Vitamin E in Nanoemulsions during Storage as Affected by Temperature, Light and Darkness

"Bare" or "Gloved" Hands: A Study on the Production of Safe Food

Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing

Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs

Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices

Study of Spray-dried Yoghurt Production in a Pilot-scale Equipment Using Drying Agents to Reduce Wall Deposition

Kinetics of Quality Attributes of Potato Particulates during Cooking Process

Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil

Preparing Allicin Nanocapsules and Determining the Factors Controlling Their Particle Size through Artificial Intelligence

SHOW MORE ARTICLES

Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes

Reduction of Turbidity of Beet Sugar Solutions by Mechanical and Chemical Treatment

Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle

Quality Improvement of Canned Fish with the Use of Cinnamon Oil Extract

Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology

Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder

Purification and Characterization of Angiotensin-I Converting Enzyme Inhibitory Peptides from Prickly Ash (Zanthoxylum bungeanum Maxim) Seed Protein Hydrolysates

Rapid Discrimination of Apple Varieties via Near-Infrared Reflectance Spectroscopy and Fast Allied Fuzzy C-Means Clustering

Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber

Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds

Modified Dincer and Dost Method for Predicting the Mass Transfer Coefficients in Solids

Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)