verified SJR 0,723 · Q1 • database Scopus / SJR & Web of Science indexed

United Kingdom · Oxford University Press

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International Journal of Food Science and Technology

International Journal of Food Science and Technology is a journal indexed in SJR in Food Science and Industrial and Manufacturing Engineering with an H index of 127. It has a price of 2833 €. It has an SJR impact factor of 0,723 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,723.

International Journal of Food Science and Technology focuses its scope in these topics and keywords: effect, content, properties, shelf, life, complex, pimento, dioical, composites, characterisation, ...

ISSN: 0950-5423

Publisher: Oxford University Press

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,723 Q1

H-index 127

Acceptance rate pie_chart

24% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

2.833 € Open Access

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,723

H-index

127

Docs (year)

851

Docs 3y

2049

Total refs

41112

Cites 3y

8058

Citable 3y

2013

Cites/Doc 2y

3.66

Ref/Doc

48.31

Immediate OA

2833 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

Chemical changes in beta-Lactoglobulin structure during ageing of protein-stabilized emulsions

Water vapour sorption behaviour of original and defatted wheat gluten

Effect of gamma-irradiation on the phenolic acids of some Indian spices

Effect of flour blending on functional, baking and organoleptic characteristics of bread

Effect of dry heat on the

Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese

Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves

Disinfestation of Basmati rice by the use of gamma-radiation

Dietary supplementation of alpha-tocopheryl acetate on alpha-tocopherol levels in duck tissues and its influence on meat storage stability

Dielectric analysis of hen egg white with denaturation and in cool storage

Control of microbial growth on rice sprouts

Chemical tainting of foods

SHOW MORE ARTICLES

Chemical characterization and protein quality evaluation of leaf protein concentrates from Glyricidia sepium and Leucaena leucocephala

A classification system for microwave heating of food

Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects

Characterization of rheological properties of systems containing sugar substitutes and carrageenan

Characteristics of edible films made from dairy proteins and zein hydrolysate cross-linked with transglutaminase

Characteristic properties of equine milk proteins

Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw materials

beta-Lactoglobulin - a three-dimensional perspective

Automation of dietary fibre (TDF, IDF and SDF) analysis by ANKOMTDF

Application of competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA) for monitoring the degree of frozen denaturation of bovine myosin

Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

Antioxidant Food Supplements in Human Health

FAQs

International Journal of Food Science and Technology has an SJR of 0,723 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is 2833 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for International Journal of Food Science and Technology is 24%.

International Journal of Food Science and Technology

Metrics

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Researcher reviews

Best articles by citations

FAQs

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What is the acceptance rate?