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 190. It has an SJR impact factor of 1,31 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,31.

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: -


International Journal of Food Microbiology


SJR Impact factor


H Index


Total Docs (Last Year)


Total Docs (3 years)


Total Refs


Total Cites (3 years)


Citable Docs (3 years)


Cites/Doc (2 years)



Aims and Scope

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

Best articles

A collaborative study on the detection of staphylococcal enterotoxins in foods by an enzyme immunoassay kit (RIDASCREEN®)

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A comparison of bacterial adherence to bare hands and gloves following simulated contamination from a beef carcass

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

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Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season

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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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Assessment of the hygienic performances of hamburger patty production processes

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Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese

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Characterisation of virulence factors of Serratia strains isolated from foods

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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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Characterization of Brevibacterium linens pigmentation using spectrocolorimetry

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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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Collaborative ring-trial of Dynabeads® anti-Salmonella for immunomagnetic separation of stressed Salmonella cells from herbs and spices

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Collaborative studies on methods in food mycology

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Combined effect of gamma radiation and heating on the destruction of Listeria monocytogenes and Salmonella typhimurium in cook-chill roast beef and gravy

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Control of Salmonella enteritidis in Sweden

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Control of Yersinia enterocolitica in pigs at herd level

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Detection and identification of wild yeasts in lager breweries

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

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Development of a portable field immunoassay for the detection of aflatoxin M1 in milk

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Development of Novel Antimicrobial Agents: Emerging Strategies

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Development of standard methods with special reference to Europe

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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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Effect of bifidobacteria feeding on fecal flora and production of immunoglobulins in lactating mouse

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Effect of pH heating medium on the thermal resistance of Bacillus stearothermophilus spores

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