verified SJR 0,402 · Q2 • database Scopus / SJR & Web of Science indexed

Germany · Walter de Gruyter GmbH

workspace_premium Q2 — Biotechnology lock Subscription

International Journal of Food Engineering

International Journal of Food Engineering is a journal indexed in SJR in Biotechnology and Food Science with an H index of 41. It has a price of 2480 €. It has an SJR impact factor of 0,402 and it has a best quartile of Q2. It has an SJR impact factor of 0,402.

ISSN: 2194-5764

Publisher: Walter de Gruyter GmbH

Category: Biotechnology

Indexation: verifiedScopus / SJR verifiedWeb of Science

open_in_new Portal NPD menu_book Guidelines NPD

schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,402 Q2

H-index 41

Acceptance rate pie_chart

36%

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

2.480 € Subscription

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,402

H-index

Docs (year)

Docs 3y

204

Total refs

3244

Cites 3y

431

Citable 3y

203

Cites/Doc 2y

1.84

Ref/Doc

45.69

Immediate OA

2480 €

Embargoed OA

NPD

Non OA / Submission

0 €

shield Researcher voice

Name good journals. Call out predatory ones.

Share what peer review, fees, and timelines were really like. Praise fair editors. Flag APC traps, fake metrics, or spam solicitations — with facts from your submission.

Fair & fast peer review Clear APC / no surprise fees Suspected predatory Fake impact claims

rate_review Write an honest review

Researcher reviews

sentiment_dissatisfied No reviews yet — be the first to share an honest experience.

Publication speed *

Review quality *

Edition and editorial team *

Institutional email or ORCID * * Only to validate authenticity — identity is not shown publicly.

Best articles by citations

Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid

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

Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract

Electrolyzed Water Generated Using a Circulating Reactor

Effect of Type of Plasticizers on Mechanical and Water Barrier Properties of Transglutaminase Cross-Linked Zein-Oleic Acid Composite Films

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

Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water

Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices

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

Design and Development of Low-Cost Makhana Grading and Roasting Machine

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

Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone

SHOW MORE ARTICLES

Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives

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

Clarification of Date Syrup by Activated Carbon: Investigation on Kinetics, Equilibrium Isotherm, and Thermodynamics of Interactions

Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics

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

Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying

Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach

Assessment of Various Pretreatment and Extraction Methods for the Extraction of Bioactive Compounds from Orthosiphon stamineus Leaf via Microstructures Analysis

Analysis, Simulation and Optimization of the Milking Process in a Cowshed for the Production of Parmigiano Reggiano

Analysis about Heat Transfer of Vegetables during Cold Shock Treatment and Preservation Quality after Storage

An Efficient Biological Treatment on Dairy Wastewater by Lactobacillus plantarum: Mathematical Modeling and Process Parameters Optimization

A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes

FAQs

International Journal of Food Engineering has an SJR of 0,402 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is 2480 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for International Journal of Food Engineering is 36%.

International Journal of Food Engineering

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of International Journal of Food Engineering?

What is the APC / publication cost?

What is the acceptance rate?