verified SJR 0,573 · Q2 • database Scopus / SJR & Web of Science indexed

United Kingdom · John Wiley and Sons Inc

workspace_premium Q2 — Food Science lock Subscription

Journal of Food Processing and Preservation

Journal of Food Processing and Preservation is a journal indexed in SJR in Food Science and Chemical Engineering (miscellaneous) with an H index of 71. It has a price of 2400 €. It has an SJR impact factor of 0,573 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,573.

ISSN: 0145-8892

Publisher: John Wiley and Sons Inc

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

open_in_new Portal NPD menu_book Guidelines NPD

schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,573 Q2

H-index 71

Acceptance rate pie_chart

30% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

2.400 € Subscription

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,573

H-index

Docs (year)

Docs 3y

2411

Total refs

4764

Cites 3y

7776

Citable 3y

2408

Cites/Doc 2y

2.97

Ref/Doc

49.11

Immediate OA

2400 €

Embargoed OA

NPD

Non OA / Submission

0 €

shield Researcher voice

Name good journals. Call out predatory ones.

Share what peer review, fees, and timelines were really like. Praise fair editors. Flag APC traps, fake metrics, or spam solicitations — with facts from your submission.

Fair & fast peer review Clear APC / no surprise fees Suspected predatory Fake impact claims

rate_review Write an honest review

Researcher reviews

sentiment_dissatisfied No reviews yet — be the first to share an honest experience.

Publication speed *

Review quality *

Edition and editorial team *

Institutional email or ORCID * * Only to validate authenticity — identity is not shown publicly.

Best articles by citations

Comment on "Flavor and Aroma Attributes of Riesling Wines Produced by Freeze Concentration and Microwave Vacuum Dehydration (Claryetal. 2006. J. Food Process. Pres. 30, 393-406)"

Water Vapor Permeability, Optical and Mechanical Properties of Salep-Based Edible Film

Effect of heat processing on oxazolidine of

Effect of Gamma Irradiation on the Bacteriological and Sensory Analysis of Raw Whole Milk under Refrigeration

Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin

Effect of Electron Beam Irradiation on Survival ofBrucellaspp. in Traditional Ice Cream

EFFECT OF DIFFERENT TREATMENT PROCESSES AND PRESERVATION METHODS ON THE QUALITY OF TRUFFLES: I. CONVENTIONAL METHODS (DRYING/FREEZING)

EFFECT OF CASEIN AND OAT FLOUR ON PHYSICOCHEMICAL AND OXIDATIVE PROCESSES OF COOKED CHICKEN KOFTA

Effect of 1-methylcyclopropene (1-MCP) application and periodic cold storage on ripening of "Bartlett" pear during ambient shelf life periods

DRYING OF THYME (THYMUS VULGARIS L.) AND SELECTION OF A SUITABLE THIN-LAYER DRYING MODEL

DENSITY and VISCOSITY of GRAPE JUICE AS A FUNCTION of CONCENTRATION and TEMPERATURE

Decontamination and Sensory Properties of Microbiologically Contaminated Fresh Fruits and Vegetables by Microwave Plasma Processed Air (PPA)

SHOW MORE ARTICLES

Comparison of encapsulation of garlic oil with a-, beta-, and gamma-cyclodextrin using Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)

"FERMENTATION OF CASHEW (ANACARDIUM OCCIDENTALE L.) ""APPLE"" INTO WINE"

Combined treatment of ultraviolet-C and L. plantarum

Characterization of Wheat Germ Oil Particles Formed by Gas-Saturated Solutions Process with Polyethylene Glycol

Changes in Turbidity, Zeta Potential and Precipitation Yield Induced by Persian Gum-Whey Protein Isolate Interactions During Acidification

Biological Activity-Based Assessment of Essential Oil Emulsions

Assessment of the Oxidative Stability of Flaxseed-Enriched Lasagna Using the Rancimat Method

ARTIFICIAL NEURAL NETWORK MODELING OF HYPERSPECTRAL RADIOMETRIC DATA FOR QUALITY CHANGES ASSOCIATED WITH AVOCADOS DURING STORAGE

APPLICATION OF LOCUST BEAN GUM EDIBLE COATING TO EXTEND SHELF LIFE OF SAUSAGES AND GARLIC-FLAVORED SAUSAGE

ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF VARIOUS EXTRACTS OFBORAGO OFFICINALISFLOWERS

ANTIOXIDANT ACTIVITY EVOLUTION DURING PORTUGUESE RED WINE VINIFICATION AND THEIR RELATION WITH THE PROANTHOCYANIDIN AND ANTHOCYANIN COMPOSITION

Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

FAQs

Journal of Food Processing and Preservation has an SJR of 0,573 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is 2400 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for Journal of Food Processing and Preservation is 30%.

Journal of Food Processing and Preservation

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of Journal of Food Processing and Preservation?

What is the APC / publication cost?

What is the acceptance rate?