ISSN: 0168-1605

Journal Home

Journal Guideline

International Journal of Food Microbiology Q1 Unclaimed

Elsevier B.V. Netherlands

Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

International Journal of Food Microbiology is a journal indexed in SJR in Medicine (miscellaneous) and Microbiology with an H index of 219. It has an SJR impact factor of 1,026 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,026.

International Journal of Food Microbiology focuses its scope in these topics and keywords: escherichia, effects, coli, fermentation, lactobacillus, pathogenic, conditions, bacteria, essential, molecular, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1) Medicine (miscellaneous) (Q1) Safety, Risk, Reliability and Quality (Q1) Microbiology (Q2)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

International Journal of Food Microbiology

1,026

SJR Impact factor

219

H Index

262

Total Docs (Last Year)

853

Total Docs (3 years)

14906

Total Refs

5086

Total Cites (3 years)

852

Citable Docs (3 years)

5.7

Cites/Doc (2 years)

56.89

Ref/Doc

Comments

No comments ... Be the first to comment!

Publication speed *

Review quality *

Edition and editorial team *

Institutional email or ORCID *

* The email or ORCID field is only to validate the authenticity of the comment, the identity will not be public. .

Other journals with similar parameters

Nature Biomedical Engineering Q1
Journal of Thoracic Oncology Q1
Annual Review of Clinical Psychology Q1
Lancet Digital Health, The Q1
Journal of Experimental Medicine Q1

Compare this journals

Aims and Scope

Best articles by citations

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

Characterization of Brevibacterium linens pigmentation using spectrocolorimetry

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

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

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

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

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

Identification of pseudomonads from fresh and chill-stored chicken carcasses

Control of Yersinia enterocolitica in pigs at herd level

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

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

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

SHOW MORE ARTICLES

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

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

Yeast cell responses to water potential variations

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

Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese

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

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

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

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

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

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

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