verified SJR 0,621 · Q2 • database Scopus / SJR & Web of Science indexed

United States · Wiley-Blackwell

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Journal of Food Process Engineering

Journal of Food Process Engineering is a journal indexed in SJR in Food Science and Chemical Engineering (miscellaneous) with an H index of 66. It has a price of 2083 €. It has an SJR impact factor of 0,621 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,621.

ISSN: 0145-8876

Publisher: Wiley-Blackwell

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,621 Q2

H-index 66

Acceptance rate pie_chart

31%

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

2.083 € Subscription

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,621

H-index

Docs (year)

298

Docs 3y

881

Total refs

14809

Cites 3y

3401

Citable 3y

873

Cites/Doc 2y

3.55

Ref/Doc

49.69

Immediate OA

2083 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

DEVELOPMENT AND SIMULATION OF A NEW OIL EXTRACTION PROCESS FROM FRUIT OF MACAUBA PALM TREE

VISCOELASTICITY OF A SIMULATED POLYMER AND COMPARISON WITH CHICKPEA FLOUR DOUGHS

Effects of Ultrasound Processing on the Thermal and Retrogradation Properties of Nonwaxy Rice Starch

EFFECTS OF SOME EXPERIMENTAL PARAMETERS ON YIELD AND COMPOSITION OF SUPERCRITICAL CARBON DIOXIDE EXTRACTS OF CINNAMON BARK

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

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

EFFECT OF POLYOLS ON SHELF-LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Effect of Ohmic Heating on the Electrical Conductivity, Biochemical and Rheological Properties of Papaya Pulp

Effect of Freezing Pretreatment on the Processing Time and Quality of Black Garlic

DIFFUSION OF BEET DYE DURING ELECTRICAL AND CONVENTIONAL HEATING AT STEADY-STATE TEMPERATURE

Development of capacitance based nondestructive ripening indices measurement system for sapota (

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Development of beta-carotene aerosol formulations using a modified spray dryer

A Preliminary Study on Whether the Soluble Solid Content and Acidity of Oranges Predicted by Near Infrared Spectroscopy Meet the Sensory Degustation

Development and quality evaluation of maize

Determination of optimum vapor bleeding arrangements for sugar juice evaporation process

Design of Finned Pipe Network to Improve Efficiency of Butter Melter

DESIGN AND PERFORMANCE OF CONVENTIONAL AND FUZZY CONTROLS FOR A HIGH TEMPERATURE SHORT TIME PASTEURIZATION SYSTEM

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

Characterization of Moringa oleifera

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

BIOLOGICAL VALIDATION OF TOMATO PULP CONTINUOUS HEAT PROCESS

Application of SAFT-VR Equation of State for Prediction of Thermophysical Properties of Sugar Solutions

Application of deep brief network in transmission spectroscopy detection of pesticide residues in lettuce leaves

FAQs

Journal of Food Process Engineering has an SJR of 0,621 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is 2083 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for Journal of Food Process Engineering is 31%.

Journal of Food Process Engineering

Metrics

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Best articles by citations

FAQs

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