ISSN: 0260-8774
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Journal of Food Engineering Q1 Unclaimed
Journal of Food Engineering is a journal indexed in SJR in Food Science with an H index of 191. It has an SJR impact factor of 1.115 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1.115.
Journal of Food Engineering focuses its scope in these topics and keywords: properties, cellulose, drying, techniques, crystallization, cookies, curd, determination, dried, dynamic, ...
Type: Journal
Type of Copyright:
Languages: English
Open Access Policy:
Type of publications:
Publication frecuency: -


- €
Inmediate OANPD
Embargoed OA- €
Non OAMetrics
1.115
SJR Impact factor191
H Index334
Total Docs (Last Year)1020
Total Docs (3 years)14914
Total Refs6655
Total Cites (3 years)1017
Citable Docs (3 years)6.05
Cites/Doc (2 years)44.65
Ref/DocOther journals with similar parameters
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Food Policy Q1
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Aims and Scope
Best articles by citations
The formation of oil droplets in a pectin solution and the viscosity of the oil-in-pectin solution emulsion
View moreMass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration
View moreSimulation and experimental investigation of food material breakage using pulsed electric field treatment
View moreInfluence of the oversea transportation under a ventilation regime on the quality of Valencia oranges
View moreSun/solar drying of differently treated grapes and storage stability of dried grapes
View moreMass and thermal behaviour of the food surface during immersion freezing
View moreData reconciliation of an agitated thin film evaporator using Aspenplus
View moreDimensionless analysis of the simultaneous heat and mass transfer in food drying
View moreApplication of egg white and plasma powders as muscle food binding agents
View morePhotothermal beam deflection measurements on agricultural produce
View moreApplication of transfer functions to the thermal processing of particulate foods enclosed in liquid medium
View moreKinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
View moreApplication of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal processes
View moreSpatial distribution of oil after deep-fat frying of tortilla chips from a stochastic model
View moreEffect of temperature on the moisture sorption isotherms of some cookies and corn snacks
View moreModelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method - I. The model and its sensitivity to certain parameters
View moreRheology of clarified cherry juices
View moreNumerical model for the combined simulation of heat transfer and enzyme inactivation kinetics in cylindrical vegetables
View moreOne-stage model of foods freezing
View moreFreezing and ice crystals formed in a cylindrical food model: part I. Freezing at atmospheric pressure
View moreFunctional characteristics of egg white solids obtained from papain treated albumen
View moreArtificial neural network modelling of the electrical conductivity property of recombined milk
View moreUsing equivalent volumetric enthalpy variation to determine the freezing time in foods
View moreRheology of selected Australian honeys
View more
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