ISSN: 0145-8892

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Journal of Food Processing and Preservation Q2 Unclaimed

John Wiley and Sons Inc United Kingdom

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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.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

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

Price

2400 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

Journal of Food Processing and Preservation

0,573

SJR Impact factor

71

H Index

97

Total Docs (Last Year)

2411

Total Docs (3 years)

4764

Total Refs

7776

Total Cites (3 years)

2408

Citable Docs (3 years)

2.97

Cites/Doc (2 years)

49.11

Ref/Doc

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Other journals with similar parameters

Journal of Food Science and Technology Q2
Food Science and Biotechnology Q2
Nutrition and Metabolic Insights Q2
Food Biophysics Q2
Journal of Food Measurement and Characterization Q2

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Aims and Scope

Best articles by citations

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

SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES

Fermentation Potential ofLactobacillus rhamnosusandLactobacillus acidophilusin Date Syrup to Develop a Functional Fermented Beverage: A Comparative Study

Potential uses of LF-NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

KINETICS OF OSMOTIC DEHYDRATION OF MANGO

Technofunctional and Nutritional Characterization of Gluten-Free Cakes Prepared from Water Chestnut Flours and Hydrocolloids

POTASSIUM HYDROXIDE REPLACEMENT FOR LYE (SODIUM HYDROXIDE) IN TOMATO PEELING

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

NOVEL FOOD PACKAGING TECHNIQUES

Keeping Quality of Frozen Beef Patties by Marjoram and Clove Essential Oils

Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils

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

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Effects of Storage Temperature on 1-Methylcyclopropene-Treated Mango (Mangnifera Indica) Fruit Varieties

Freeze-Drying for Microencapsulation of Turmeric Oleoresin Using Modified Starch and Gelatin

THERMAL INACTIVATION KINETICS OF ALKALINE PHOSPHATASE IN BUFFER AND MILK

Microemulsion-based biopreservatives and gamma-irradiation as combined treatments to provide healthy and safe orange juice

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)"

Effect of Moisture Content and Particle Sizes on Physical and Thermal Properties of Roasted Bengal Gram Flour

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

ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF VARIOUS EXTRACTS OFBORAGO OFFICINALISFLOWERS

INFLUENCE OF ENCAPSULATING MATERIALS ON WATER SORPTION ISOTHERMS OF VACUUM-DRIED PERSIMMON PULP POWDER

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