Journal of Food Quality Q2
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Journal of Food Quality is a journal indexed in SJR in Food Science and Safety, Risk, Reliability and Quality with an H index of 60. It is an CC BY Journal with a Single blind Peer Review review system, and It has a price of 1710 €. The scope of the journal is focused on supply chain, nutrition, food quality control, food safety. It has an SJR impact factor of 0,559 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,559.
Type: Journal
Type of Copyright: CC BY
Languages: English
Open Access Policy: Open Access
Type of publications:
Publication frecuency: -
1710 €
Inmediate OANPD
Embargoed OA- €
Non OAMetrics
0,559
SJR Impact factor60
H Index113
Total Docs (Last Year)641
Total Docs (3 years)6165
Total Refs2273
Total Cites (3 years)639
Citable Docs (3 years)3.28
Cites/Doc (2 years)54.56
Ref/DocOther journals with similar parameters
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Journal of Food Science and Technology Q2
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Bioscience of Microbiota, Food and Health Q2
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Aims and Scope
Best articles by citations
PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTS
View moreAssessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts
View moreQuality and Postharvest Performance of Watermelon Fruit in Response to Grafting on Interspecific Cucurbit Rootstocks
View moreACOUSTIC IMPULSE RESPONSE FOR MEASURING THE FIRMNESS OF MANDARIN DURING STORAGE
View morePhytochemical Composition of Solanum retroflexum Analysed with the Aid of Ultra-Performance Liquid Chromatography Hyphenated to Quadrupole-Time-of-Flight Mass Spectrometry (UPLC-qTOF-MS)
View moreINFLUENCE OF FRY COLOR ON QUALITY OF COATED BROILER THIGHS
View moreCombination of an E-Nose and an E-Tongue for Adulteration Detection of Minced Mutton Mixed with Pork
View moreAPPLICATION OF A FUNCTIONAL MATHEMATICAL QUALITY INDEX TO ASPARAGINE, FREE SUGAR AND PHENOLIC ACID CONTENT OF 20 COMMERCIAL POTATO VARIETIES
View morePREDICTION OF FLOUR EXTRACTION RATE IN HARD RED WINTER WHEAT USING THE SINGLE KERNEL CHARACTERIZATION+
View moreQuality Evaluation of Vacuum Microwave-Dried Immature Vegetable Soybean (Glycine Max[L.] Merr.)
View moreTHERMAL CHARACTERISTICS OF POLYLACTIC ACID/WHEAT GLUTEN BLENDS
View moreHIGH HYDROSTATIC PRESSURE EFFECT ON SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN PEAR NECTAR
View moreHigh Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties
View moreOPTIMIZATION OF EMULSIFICATION AND MICROENCAPSULATION OF EVENING PRIMROSE OIL AND ITS OXIDATIVE STABILITY DURING STORAGE BY RESPONSE SURFACE METHODOLOGY
View morePRODUCTION OF PALM OIL REFERENCE MATERIALS FOR THE DETERMINATION OF SOLID FAT CONTENT
View moreQuality Risk Evaluation of the Food Supply Chain Using a Fuzzy Comprehensive Evaluation Model and Failure Mode, Effects, and Criticality Analysis
View moreINDIVIDUAL GLUCOSINOLATES IN SIX CANOLA VARIETIES
View moreSupercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
View moreEFFECT OF OXYGEN CONCENTRATION ON THE BIOCHEMICAL AND CHEMICAL CHANGES OF STORED LONGAN FRUIT
View moreVITAMIN AND SELENIUM CONTENT OF RIBEYE CUTS FROM GRASS- AND GRAIN-FINISHED BISON OF THE SAME HERD
View moreEvaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.)
View moreASSESSMENT OF RIPENESS/DAMAGE IN BANANA (MUSA PARADISIACAL) BY ACOUSTIC RESONANCE SPECTROSCOPY
View moreThe Prospects for the Therapeutic Implications of Genetically Engineered Probiotics
View moreImprovement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1
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