verified SJR 1,159 · Q1 • database Scopus / SJR & Web of Science indexed

United Kingdom · Elsevier Ltd

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Journal of Food Engineering

Journal of Food Engineering is a journal indexed in SJR in Food Science with an H index of 228. It has an SJR impact factor of 1,159 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,159.

Journal of Food Engineering focuses its scope in these topics and keywords: properties, cellulose, techniques, drying, metastable, dynamic, ferulic, heating, lactose, carboxymethyl, ...

ISSN: 0260-8774

Publisher: Elsevier Ltd

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

1,159 Q1

H-index 228

Acceptance rate pie_chart

20% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Subscription

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

1,159

H-index

228

Docs (year)

350

Docs 3y

913

Total refs

15941

Cites 3y

6360

Citable 3y

902

Cites/Doc 2y

7.06

Ref/Doc

45.55

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Application of transfer functions to the thermal processing of particulate foods enclosed in liquid medium

Viscoelastic properties of frozen starch-triglycerides systems

Data reconciliation of an agitated thin film evaporator using Aspenplus

Cryostability of frozen concentrated orange juices produced by enzymatic process

Continuous vinegar decolorization with exchange resins

Computerization of Stumbo's method of thermal process calculations using neural networks

Computational fluid dynamics modelling and validation of the temperature distribution in a forced convection oven

Comparison of calculated and experimental heat transfer coefficients at the surface of circular cylinders placed in a turbulent cross-flow of air

Colour changes in concentrated fruit pulp during heating at high temperatures

Classification of aged wine distillates using fuzzy and neural network systems

Characterization of aerated foods using ultrasonic reflectance spectroscopy

Artificial neural networks for modelling and predictive control of an industrial evaporation process

SHOW MORE ARTICLES

Artificial neural network modelling of the electrical conductivity property of recombined milk

A fractal isotherm for multilayer adsorption in foods

Application of the feature selection method to discriminate digitized wheat varieties

Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal processes

Application of far infra-red radiation to cooking of meat products

Application of egg white and plasma powders as muscle food binding agents

Analysis of the expansion valves used for controlling refrigerant feed into delicatessen cabinets in supermarkets

Analysis of moisture profiles, mass Biot number and driving forces during drying of potato slabs

Analysis of modes of heat transfer in tandoor oven

An investigation of deactivation of bacteria in a canned liquid food during sterilization using computational fluid dynamics (CFD)

Amperometric determination of enzymatic activity by multienzyme biosensors

A statistical analysis of biscuit physical properties as affected by baking

FAQs

Journal of Food Engineering has an SJR of 1,159 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Journal of Food Engineering is 20%.

Journal of Food Engineering

Metrics

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Researcher reviews

Best articles by citations

FAQs

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