ISSN: 1542-8052

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Journal of Culinary Science and Technology Q3 Unclaimed

Taylor and Francis Ltd. United Kingdom

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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.

Type: Journal

Type of Copyright:

Languages:

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q3)

Price

2395 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

Journal of Culinary Science and Technology

0,286

SJR Impact factor

28

H Index

130

Total Docs (Last Year)

144

Total Docs (3 years)

6783

Total Refs

221

Total Cites (3 years)

141

Citable Docs (3 years)

1.39

Cites/Doc (2 years)

52.18

Ref/Doc

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Aims and Scope

Best articles by citations

The "True" Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation

Quality Evaluation of Kokoro Produced from Maize-Pigeon Pea Flour Blends

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

Culinary Science, Arts, and Technology in the Global Age

Building Channel Strategies and Alliances in Food Distribution

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

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

Effect of different additives on antiooxidant capacity of black tea

Opinions, Knowledge, and Current Practices of Culinary Arts Instructors and Professionals in Regards to Healthy Food Techniques

Is the Chemical Chef Dividing Culinary Arts and Gastronomy?

Gastronomic Use of Fish in Restaurants of the South of Brazil

A City of Excess ...in a Good Way

SHOW MORE ARTICLES

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

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

Teaching Case Study: Jack in the Box Attempts to Take on the "Big 3" Hamburger Chains Through Franchising and Diversification

Visual Perception of Portion Size

Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks

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

The EU Erasmus Mundus Program: The Master's Degree in Food Innovation and Product Design (Partners: Dublin Institute of Technology, AgroParisTech, University of Naples and University of Lund)

The Potato in Irish Cuisine and Culture

Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception

Lipid content in French fries after submission to different pre-frying methods

The Institutionalization of Culinary Education

The Effect of Turmeric, Lime, and Lemon on the Color and Rheological Characteristics of Tomato Puree