verified SJR 0,286 · Q3 • database Scopus / SJR & Web of Science indexed

United Kingdom · Taylor and Francis Ltd.

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Journal of Culinary Science and Technology

Journal of Culinary Science and Technology is a journal indexed in SJR in Food Science with an H index of 28. It has a price of 2395 €. It has an SJR impact factor of 0,286 and it has a best quartile of Q3. It has an SJR impact factor of 0,286.

ISSN: 1542-8052

Publisher: Taylor and Francis Ltd.

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,286 Q3

H-index 28

Acceptance rate pie_chart

39%

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

2.395 € Subscription

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,286

H-index

Docs (year)

130

Docs 3y

144

Total refs

6783

Cites 3y

221

Citable 3y

141

Cites/Doc 2y

1.39

Ref/Doc

52.18

Immediate OA

2395 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

Body Mass Index (BMI), Perceptions of Portion Size and Knowledge of Energy Intake and Expenditure

Whipping and Lowering of Moisture Content To Reduce Cowpea Paste Souring Rate

Determining the Motivations of German Restaurant Goers to Eat Healthy Meals

Determination of Optimum Level of Factors for Producing High-Quality Biscuits Using the Taguchi Method

Deriving Strategic Advantages from Extended Shelf-Life Foods in the Hospitality Sector

Deep-Frying Oil: Heat-Induced Changes

Culinary Science, Arts, and Technology in the Global Age

Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of Sao Paulo

Comparisons of Six New Artificial Sweetener Gradation Ratios with Sucrose in Conventional-Method Cupcakes Resulting in Best Percentage Substitution Ratios

College student acceptance of chocolate bar cookies containing puree of canned green peas as a fat-ingredient substitute

Collected Research on Phytonutrients: Flavonoids

Celebrate Culinary Science and Gastronomic Knowledge!

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Building Channel Strategies and Alliances in Food Distribution

"Cradle to Grave": An Analysis of Sustainable Food Systems in a University Setting

Applying Problem-Based Learning to Theoretical Science Course of Culinary Art Education

Antioxidant Activities and Total Phenolics of Pickles Produced from the Edible Mushroom, Agaricus bisporous

Anthropometric Profile and Adequacy of Nutrients in Meals Served at a University Restaurant: A Case Study

An Ethnographic Study of Small Business Owners/Operators Within the Food Service Industry

An Assessment of Potential Foodservice Organizational Development Within the Privatization Process of Eastern Europe

An Assessment of Middle School Children's Knowledge and Attitudes of Nutrition and Their Effects on Eating Behaviors

Achieving Excellence by Means of Critical Reflection and Cultural Imagination in Culinary Arts and Gastronomy Education

Acceptance Evaluation of School Meals Through Different Method Approaches by Children in Brazil

A Qualitative Study on Process Aspects of Complaining in Restaurants

A Comparison Between First-Timers and Repeaters at a Food Event

FAQs

Journal of Culinary Science and Technology has an SJR of 0,286 (best quartile Q3) in the CountryOfPapers database.

Immediate OA APC is 2395 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for Journal of Culinary Science and Technology is 39%.

Journal of Culinary Science and Technology

Metrics

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Researcher reviews

Best articles by citations

FAQs

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