ISSN: 0145-8876

Journal Home

Journal Guideline

Journal of Food Process Engineering Q2 Unclaimed

Wiley-Blackwell United States

Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

Journal of Food Process Engineering is a journal indexed in SJR in Food Science and Chemical Engineering (miscellaneous) with an H index of 58. It has a price of 2083 €. It has an SJR impact factor of 0,588 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,588.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Chemical Engineering (miscellaneous) (Q2) Food Science (Q2)

Price

2083 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

0,588

SJR Impact factor

58

H Index

312

Total Docs (Last Year)

861

Total Docs (3 years)

15896

Total Refs

3009

Total Cites (3 years)

854

Citable Docs (3 years)

3.31

Cites/Doc (2 years)

50.95

Ref/Doc

Comments

No comments ... Be the first to comment!

Publication speed *

Review quality *

Edition and editorial team *

Institutional email or ORCID *

* The email or ORCID field is only to validate the authenticity of the comment, the identity will not be public. .

Other journals with similar parameters

Journal of Texture Studies Q2
Journal of Food Science and Technology Q2
International Journal of Food Properties Q2
Plant Foods for Human Nutrition Q2
Bioscience of Microbiota, Food and Health Q2

Compare this journals

Aims and Scope

Best articles by citations

ENGINEERING PROPERTIES OF TACCA INVOLUCRATA TUBERS

Toward an Automatic Parameterization System for the Classification of Persian Lemons Using Image-Processing Techniques

Optimization of ultrasound-assisted extraction of functional polysaccharides from common mullein (Verbascum thapsus

Millet milk: A comparative study on the changes in nutritional quality of dairy and nondairy milks during processing and malting

EFFECT OF TEMPERATURE ON THE DRYING PROCESS OF BEE POLLEN FROM TWO ZONES OF COLOMBIA

Understanding the Tabletting Characteristics ofFicus deltoideaPowder by Fitting into Compression Models

PERFORMANCE PREDICTION OF MEMBRANE MODULES INCORPORATING THE EFFECTS OF SUCTION IN THE MASS TRANSFER COEFFICIENT UNDER LAMINAR AND TURBULENT FLOW CONDITIONS FOR NON-NEWTONIAN FLUIDS

MODELING THE EFFECT OF MICROSTRUCTURE ON FOOD EXTRACTION

Retracted: Potentiality of Neem (Azadirachta indica) Powder in Rheology Modification of Oil-in-Water Emulsion

Key Technologies of Enzymatic Preparation for DP 6-8 Chitooligosaccharides

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

EFFECT OF SHRINKAGE ON PREDICTION ACCURACY OF THE WATER DIFFUSION MODEL FOR PINEAPPLE DRYING

SHOW MORE ARTICLES

Non-Newtonian Fluid Mixing in a Twin-Screw Mixer Geometry: Three-Dimensional Mesh Development, Effect of Fluid Model and Operating Conditions

Extraction Techniques and Stability of Carotenoprotein from Carrot (Daucus carota L.) Root

Damage resistance and compressive properties of bulk maize kernels at varying pressing factors: Experiments and modeling

PRODUCTION OF A LOW-CHOLESTEROL SHRIMP USING SUPERCRITICAL EXTRACTION

HARDNESS OF COOKED RICE AS AFFECTED BY VARIETIES, COOLING METHODS AND CHILL STORAGE

Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

Preparation of herbal curd with

Characteristics and composition of emulsion-based functional low-fat chicken meat balls fortified with dietary fiber sources

THE THERMAL STABILITY OF ASPERGILLUS ORYZAE ALPHA-AMYLASE IN PRESENCE OF SUGARS AND POLYOLS

ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING

Influence of a Zigzagging Location of the Knives in the Cutting Unit on the Energy Consumption During the Cutting Process of Horticultural Produce

THERMAL CONDUCTIVITY OF PEACH, RASPBERRY, CHERRY AND PLUM JUICES AS A FUNCTION OF TEMPERATURE AND CONCENTRATION