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: -

Categories: Food Science (Q1) Industrial and Manufacturing Engineering (Q2)

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

Best articles by citations

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

Water changes in canned dry peas and beans during heat processing

Effect of dry heat on the

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

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

Modelling the change in colour of potassium sorbate powder during heating

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

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

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

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

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

Reduction in cholesterol and fractionation of butter oil using supercritical CO

SHOW MORE ARTICLES

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

Mass transfer modelling of the osmotic dehydration of some fruits

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

Characteristic properties of equine milk proteins

Water sorption isotherm of solution containing hydrogels at high water activity

Survival of Anisakis larvae in marinated herring fillets

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

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

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

The performance evaluation of a continuous vegetable cooker

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

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