Default: International Journal of Food Science and Technology

ISSN: 0950-5423

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International Journal of Food Science and Technology Q1 Unclaimed

Wiley-Blackwell Publishing Ltd United Kingdom
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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 117. It has a price of 2833 €. It has an SJR impact factor of 0,685 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,685.

International Journal of Food Science and Technology focuses its scope in these topics and keywords: content, properties, effect, shelf, life, gelatinizationeffect, gumstarchlipid, hot, fragransl, cheesefunctional, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Price

2833 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

International Journal of Food Science and Technology

0,685

SJR Impact factor

117

H Index

667

Total Docs (Last Year)

1777

Total Docs (3 years)

28857

Total Refs

6314

Total Cites (3 years)

1748

Citable Docs (3 years)

3.26

Cites/Doc (2 years)

43.26

Ref/Doc

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Aims and Scope


content, properties, effect, shelf, life, gelatinizationeffect, gumstarchlipid, hot, fragransl, cheesefunctional, glassessimulating, ii, iii, isolate, mace, merrmodified, methods, microstructural, model, flourparboiling, flaxseed, antioxidant, atmosphere, bean, beefoptimization, carbohydrate, characterisation, commercial, complex, composites, degree, digestionin, dioical, drying, extend,



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Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking

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Water changes in canned dry peas and beans during heat processing

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Effect of dry heat on the

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Numerical method for prediction of final microbial load in inoculated cylindrical cans of tomato concentrate heated in a pilot plant

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Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology

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Modelling the change in colour of potassium sorbate powder during heating

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Growth and structure of aggregates of heat-denatured beta-Lactoglobulin

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Normalized particle residence times as affected by process parameters in a vertical scraped surface heat exchanger

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Pulsed-vacuum immersion of chicken meat and skin in acid solutions. Effects on mass transfers, colour and microbial quality

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

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

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Reduction in cholesterol and fractionation of butter oil using supercritical CO

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Glycation of bovine beta-Lactoglobulin: effect on the protein structure

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Mass transfer modelling of the osmotic dehydration of some fruits

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The optimization of a laboratory processing procedure for southern-style Chinese steamed bread

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Characteristic properties of equine milk proteins

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Water sorption isotherm of solution containing hydrogels at high water activity

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Survival of Anisakis larvae in marinated herring fillets

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An oil dilution technique used in small-scale frying to reduce oil expenditure

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Evaluation of physico-chemical and sensory quality of frozen green grass pea (Lathyrus sativus L.)

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Potato starch edible films to control oxidative rancidity of polyunsaturated lipids: effects of film composition, thickness and water activity

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The performance evaluation of a continuous vegetable cooker

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Effects of boiling, warm-holding, mashing and cooling on the levels of enzyme-resistant potato starch

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

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