ISSN: 0022-1147

Journal Home

Journal Guideline

Journal of Food Science Q1 Unclaimed

Wiley-Blackwell United States

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

Journal of Food Science is a journal indexed in SJR in Food Science with an H index of 150. It has a price of 2500 €. It has an SJR impact factor of 0,772 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,772.

Journal of Food Science focuses its scope in these topics and keywords: protein, properties, physicochemical, food, type, oils, temperature, process, effect, soy, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1)

Price

2500 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

0,772

SJR Impact factor

150

H Index

489

Total Docs (Last Year)

1212

Total Docs (3 years)

20745

Total Refs

3700

Total Cites (3 years)

1140

Citable Docs (3 years)

2,90

Cites/Doc (2 years)

42,42

Ref/Doc

Other journals with similar parameters

Nature Sustainability Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Annual Review of Food Science and Technology Q1
Trends in Food Science and Technology Q1
Food Hydrocolloids Q1

Compare this journals

Aims and Scope

Best articles by citations

Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing-finishing Swine

Enhancing the Biotransformation of Isoflavones in Soymilk Supplemented with Lactose Using Probiotic Bacteria during Extended Fermentation

Rapid Detection of Ricin in Milk Using Immunomagnetic Separation Combined with Surface-Enhanced Raman Spectroscopy

Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH

Characterization and ACE-Inhibitory Activity of Amaranth Proteins

Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate

Development of a Risk-Ranking Framework to Evaluate Potential High-Threat Microorganisms, Toxins, and Chemicals in Food

Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

Effect of Liberibacter Infection (Huanglongbing or "Greening" Disease) of Citrus on Orange Juice Flavor Quality by Sensory Evaluation

Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

Thermal Characteristics of Ohmically Heated Rice Starch and Rice Flours

Estimation of Urinary Concentration of Aflatoxin M1in Chinese Pregnant Women

SHOW MORE ARTICLES

Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties

Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp

Cultivar/Location and Processing Methods Affect Yield and Quality of Sunflower Pectin

Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria

Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins

Impact of UV-C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods

Dynamic Viscoelastic Properties of Heated Gluten/Soy Protein Gels

Physicochemical Characterization and Consumer Acceptance by Asian Consumers of Aromatic Jasmine Rice

Optimum Cooking Conditions for Shrimp and Atlantic Salmon

Effect of Sorbitol Plasticizer on the Structure and Properties of Melt Processed Polyvinyl Alcohol Films

Post-Mortem Softening of Fish Muscle During Chilled Storage as Affected by Bleeding

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. .