ISSN: 0950-5423
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International Journal of Food Science and Technology Q1 Unclaimed
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: -
2833 €
Inmediate OANPD
Embargoed OA0 €
Non OAMetrics
0,685
SJR Impact factor117
H Index667
Total Docs (Last Year)1777
Total Docs (3 years)28857
Total Refs6314
Total Cites (3 years)1748
Citable Docs (3 years)3.26
Cites/Doc (2 years)43.26
Ref/DocOther journals with similar parameters
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Trends in Food Science and Technology Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Food Hydrocolloids Q1
Global Food Security Q1
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Aims and Scope
Best articles by citations
Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking
View moreWater changes in canned dry peas and beans during heat processing
View moreEffect of dry heat on the
View moreNumerical method for prediction of final microbial load in inoculated cylindrical cans of tomato concentrate heated in a pilot plant
View moreSweet potato-based pasta product: optimization of ingredient levels using response surface methodology
View moreModelling the change in colour of potassium sorbate powder during heating
View moreGrowth and structure of aggregates of heat-denatured beta-Lactoglobulin
View moreNormalized particle residence times as affected by process parameters in a vertical scraped surface heat exchanger
View morePulsed-vacuum immersion of chicken meat and skin in acid solutions. Effects on mass transfers, colour and microbial quality
View moreEffect of commercial fat replacers on the microstructure of low-fat Cheddar cheese
View moreEffect of flour blending on functional, baking and organoleptic characteristics of bread
View moreReduction in cholesterol and fractionation of butter oil using supercritical CO
View moreGlycation of bovine beta-Lactoglobulin: effect on the protein structure
View moreMass transfer modelling of the osmotic dehydration of some fruits
View moreThe optimization of a laboratory processing procedure for southern-style Chinese steamed bread
View moreCharacteristic properties of equine milk proteins
View moreWater sorption isotherm of solution containing hydrogels at high water activity
View moreSurvival of Anisakis larvae in marinated herring fillets
View moreAn oil dilution technique used in small-scale frying to reduce oil expenditure
View moreEvaluation of physico-chemical and sensory quality of frozen green grass pea (Lathyrus sativus L.)
View morePotato starch edible films to control oxidative rancidity of polyunsaturated lipids: effects of film composition, thickness and water activity
View moreThe performance evaluation of a continuous vegetable cooker
View moreEffects of boiling, warm-holding, mashing and cooling on the levels of enzyme-resistant potato starch
View moreCharacteristics of edible films made from dairy proteins and zein hydrolysate cross-linked with transglutaminase
View more
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