Default: International Journal of Food Microbiology

ISSN: 0168-1605

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International Journal of Food Microbiology Q1 Unclaimed

Elsevier Netherlands
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International Journal of Food Microbiology is a journal indexed in SJR in Medicine (miscellaneous) and Microbiology with an H index of 210. It has an SJR impact factor of 0,97 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,97.

International Journal of Food Microbiology focuses its scope in these topics and keywords: escherichia, coli, effects, dairy, oils, fermentation, lactobacillus, conditions, validation, bacteria, ...

Type: Journal

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Languages: English

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International Journal of Food Microbiology


SJR Impact factor


H Index


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Citable Docs (3 years)


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Aims and Scope

escherichia, coli, effects, dairy, oils, fermentation, lactobacillus, conditions, validation, bacteria, pathogenic, characterization, essential, molecular, prediction, agent, bacteriaformation, bacillus, atmospheres, assessmentmolecular, antioxidant, antimicrobial, antibacterial, andor, characterisation,

Best articles by citations

An evaluation of the Norwegian Salmonella surveillance and control program in live pig and pork

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Characterization of Brevibacterium linens pigmentation using spectrocolorimetry

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Application of artificial neural networks as a non-linear modular modeling technique to describe bacterial growth in chilled food products

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Using an electronic nose for determining the spoilage of vacuum-packaged beef

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Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese

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Growth of Clostridium perfringens from spore inocula in sous-vide turkey products

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Reliability and practicability of bacteriological monitoring of beef carcass contamination and their rating within a hygiene quality control programme of abattoirs

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Identification of pseudomonads from fresh and chill-stored chicken carcasses

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Control of Yersinia enterocolitica in pigs at herd level

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Development of a flow injection analysis (FIA) immunosensor for the detection of Escherichia coli

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The use of a PCR-generated invA probe for the detection of Salmonella spp. in artificially and naturally contaminated foods

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Toxinogenicity of heat-resistant fungi detected by a bio-assay

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Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes

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Essentials of the microbiology of foods. A textbook for advanced studies Edited by D.A.A. Mossel, J.E.L. Corry, C.B. Struijk and R.M. Baird. Wiley, Chichester, 1995; pp. 699; stg£75.00; ISBN 0471930369

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Yeast cell responses to water potential variations

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Evaluation of the hygienic performances of the processes for cleaning, dressing and cooling pig carcasses at eight packing plants

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Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese

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Microbial control in the meat industry. Publications from an AIR programme

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Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses

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The antimicrobial activity of acidocin CH5 in MRS broth and milk with added NaCl, NaNO3 and lysozyme

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Characterization and extracellular activity of psychrotrophic bacteria isolated from Villalon cheese (fresh variety of Spanish sheep's milk cheese)

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Salmonella in slaughter pigs: the effect of logistic slaughter procedures of pigs on the prevalence of Salmonella in pork

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Factors affecting results obtained with European Community tests for pasteurized milk sampled at the heat treatment establishment

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Towards integrated hygiene and food safety management systems: the Hygieneomic approach

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