Default: Journal of Food Science

ISSN: 0022-1147

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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: -

Scopus WOS
Categories: Food Science (Q1)
Price

2500 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

Journal of Food Science

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

Aims and Scope


protein, properties, physicochemical, food, type, oils, temperature, process, effect, soy, sensory, activity, activities, acid, bacteria, kinetics, selected, processing, peanut, cholesterol, composition, corn, effects, hepatic, antimicrobial, measurement, milk, model, moisture, organic,



Best articles by citations

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

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

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

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

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Characterization and ACE-Inhibitory Activity of Amaranth Proteins

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

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

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Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

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

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

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Thermal Characteristics of Ohmically Heated Rice Starch and Rice Flours

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Estimation of Urinary Concentration of Aflatoxin M1in Chinese Pregnant Women

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SHOW MORE ARTICLES

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

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

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

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

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

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

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

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Dynamic Viscoelastic Properties of Heated Gluten/Soy Protein Gels

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

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Optimum Cooking Conditions for Shrimp and Atlantic Salmon

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

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

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