verified SJR 0,736 · Q1 • database Scopus / SJR & Web of Science & DOAJ indexed

United States · Taylor and Francis Ltd.

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International Journal of Food Properties

International Journal of Food Properties is a journal indexed in SJR in Food Science with an H index of 87. It is an CC BY-NC Journal with a Single blind Peer Review review system, and It has a price of 1755 €. The scope of the journal is focused on food standards, food science, food technology. It has an SJR impact factor of 0,736 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,736.

ISSN: 1094-2912

Publisher: Taylor and Francis Ltd.

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science verifiedDOAJ

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,736 Q1

H-index 87

Acceptance rate pie_chart

29% Selective

Source Acceptance_Rate

Time to publication hourglass_top

41 weeks

Field Average_time_publication_weeks

Publication cost (APC) payments

1.755 € Open Access

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science DOAJ

SJR Impact

0,736

H-index

Docs (year)

Docs 3y

539

Total refs

5059

Cites 3y

2527

Citable 3y

539

Cites/Doc 2y

4.63

Ref/Doc

54.99

Immediate OA

1755 €

Embargoed OA

NPD

Non OA / Submission

- €

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Best articles by citations

DEFINITION OF OUTLIERS USING UNSUPERVISED PRINCIPAL COMPONENT SIMILARITY ANALYSIS FOR SENSORY EVALUATION OF FOODS

YOUNG'S MODULUS, POISSON'S RATIO, AND LAME'S COEFFICIENTS OF GOLDEN DELICIOUS APPLE

EFFECT OF APPLE POMACE INCORPORATION ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR

EFFECT OF ADDITIVES ON DOUGH AND COOKIE MAKING PROPERTIES OF FLOUR

Drying Kinetics of Tomato Paste

DOUGH CHARACTERISTICS AND BAKING STUDIES OF WHEAT FLOUR FORTIFIED WITH XANTHAN GUM

Diverse Elements in Herbal Tea Products Consumed in Serbia Using Inductively Coupled Plasma Mass Spectrometry

DIFFUSION COEFFICIENTS OF WATER AND SUCROSE IN OSMOTIC DEHYDRATION OF PAPAYA

Dielectric Properties of Potato Puree in Microwave Frequency Range as Influenced by Concentration and Temperature

Development of Whey Beverage with Antagonistic Characteristics and Probiotics

DETERMINING PECKY RICE KERNELS USING VISIBLE AND NEAR-INFRARED SPECTROSCOPY

DETECTION OF FISSURES IN RICE GRAINS USING IMAGING ENHANCEMENT

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Detection of Adulteration in Saffron Samples Using Electronic Nose

AN APPLICATION OF IMAGE ANALYSIS FOR THE STUDY OF KINETICS OF HYDRATION OF MILLED RICE IN HOT WATER

CRITICAL ASSESSMENT OF THE APPLICATION OF THE WLF/FREE VOLUME THEORY TO THE STRUCTURAL PROPERTIES OF HIGH SOLIDS SYSTEMS: A REVIEW

COMPARISONS OF THE USE OF DESICCATORS WITH OR WITHOUT VACUUM FOR WATER SORPTION AND GLASS TRANSITION STUDIES

Color Kinetics During Ripening of Indian Mangoes

Color and Texture Development During Microwave and Conventional Baking of Breads

Chemical modification of curcumin: Solubility and antioxidant capacity

Chemical Composition and Antidiabetic Activity of Essential Oils Obtained from Two Spices (Syzygium aromaticumandCuminum cyminum)

CHARACTERIZATION OF THE SURFACE PROPERTIES OF CHOCOLATE USING SCALE-SENSITIVE FRACTAL ANALYSIS

Characterization of Hazelnut Oil Oleogels Prepared with Sunflower and Carnauba Waxes

CHANGES IN FUNCTIONALITY OF SOY-BASED EXTRUDATES DURING SINGLE-SCREW EXTRUSION PROCESSING

Biochemical characterization and antioxidant activities of the edible part of globe artichoke cultivars grown in Tunisia

FAQs

International Journal of Food Properties has an SJR of 0,736 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is 1755 EUR.

The acceptance rate recorded for International Journal of Food Properties is 29%.

International Journal of Food Properties

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Best articles by citations

FAQs

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