ISSN: 0022-1147

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Journal of Food Science Q2 Unclaimed

Wiley-Blackwell United States

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Journal of Food Science is a journal indexed in SJR in Food Science with an H index of 141. It has a price of 2500 €. It has an SJR impact factor of 0,738 and it has a best quartile of Q2. It is published in English.

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 (Q2)

Price

2500 €

Gold OA

-

Green OA

0 €

Non OA

Metrics

0,738

SJR Impact factor

141

H Index

445

Total Docs (Last Year)

1148

Total Docs (3 years)

18225

Total Refs

2938

Total Cites (3 years)

1079

Citable Docs (3 years)

2,66

Cites/Doc (2 years)

40,96

Ref/Doc

Other journals with similar parameters

International Journal of Food Sciences and Nutrition Q2
Journal of Food Science and Technology Q2
Foods Q2
Foods Q2
Journal of Nutrition and Metabolism Q2

Aims and Scope

Best articles

A RAPID METHOD FOR ESTIMATING PECTIC SUBSTANCES IN CITRUS JUICESb,c

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

AMINES IN FERMENTED FISH PASTE

Anti-Disuse Osteoporosis Activity of a Complex of Calcium-Binding Peptide from

Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef

ARGINASE-UREASE ELECTRODE FOR DETERMINATION OF ARGININE AND PEANUT MATURITY

Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting

Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis

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

Characterization and ACE-Inhibitory Activity of Amaranth Proteins

Chlorophyll as a Color and Functional Ingredient

Classification and Antihypertensive Activity of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Food Proteins

SHOW MORE ARTICLES

Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine

Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle

Composition and Food Potential of African Oil Bean (Pentaclethra macrophylla) and Velvet Bean (Mucuna uriens)

Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking

Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant

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

Czech Ethanol-Free Propolis Extract Displays Inhibitory Activity against a Broad Spectrum of Bacterial and Fungal Pathogens

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

Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf-Life of Asian Sea Bass Slices

Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

Dynamic Viscoelastic Properties of Heated Gluten/Soy Protein Gels

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