ISSN: 0889-1575

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Journal of Food Composition and Analysis Q1 Unclaimed

Academic Press Inc. United States

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Journal of Food Composition and Analysis is a journal indexed in SJR in Food Science with an H index of 140. It has a price of 2500 €. It has an SJR impact factor of 0,73 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,73.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1)

Price

2500 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

Journal of Food Composition and Analysis

0,73

SJR Impact factor

140

H Index

758

Total Docs (Last Year)

1238

Total Docs (3 years)

36109

Total Refs

5988

Total Cites (3 years)

1236

Citable Docs (3 years)

4.77

Cites/Doc (2 years)

47.64

Ref/Doc

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Aims and Scope

Best articles by citations

Environmental and genetic variation of phenolic compounds in red raspberry

Software Management of Documented Food Composition Data

Fraudulent species substitution in e-commerce of protected denomination origin (pdo) products

Sampling Plan for the Brazilian TACO Project

Changes in fat content of pork and beef after pan-frying under different conditions

Concentration of heavy metals in edible fishes from Atlantic Coast of Muanda, Democratic Republic of the Congo

Study on Stability of Iodine in Iodated Salt by Use of Different Cooking Model Conditions

Concentration of inorganic arsenic in samples of white rice from the United States

Compatibility of computed and chemically determined macronutrients and energy content of traditional Greek recipes

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Changes in Nutrient Intake in the Adult Population of the Slovak Republic

Chemometric Survey of Italian Bottled Mineral Waters by Means of their Labelled Physico-chemical and Chemical Composition

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Detection of raisin concentrate (Pekmez) adulteration by regression analysis method

Differences in major volatile compounds of red wines according to storage length and storage conditions

Development of a food composition database to study complementary feeding: An Italian experience

Vitamin B1 profile of the Egyptian core foods and adequacy of intake

Bioavailable zinc intake of Korean adults in relation to the phytate content of Korean foods

Impact of "ecological" post-harvest processing on coffee aroma: II. Roasted coffee

Assessment of nitrate, nitrite, bromate and bromide levels in beer from different styles and origins

Analysis of phytate in raw and cooked potatoes

Dietary Reference Intakes for the U.S. and Canada: Update on Implications for Nutrient Databases

Quantification of Pantothenic Acid and Folates by Stable Isotope Dilution Assays

The Identification of Key Foods for Food Composition Research

GC-MS Investigation of the Aroma Compounds of Hungarian Red Paprika (Capsicum annuum) Cultivars