Default: Journal of Food Science

ISSN: 0022-1147

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Journal of Food Science Q2 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 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: -

WOS Scopus
Categories: Food Science (Q2)
Price

2500 €

Gold OA

-

Green OA

0 €

Non OA

Metrics

Journal of Food Science

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

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

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

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

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AMINES IN FERMENTED FISH PASTE

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

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

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ARGINASE-UREASE ELECTRODE FOR DETERMINATION OF ARGININE AND PEANUT MATURITY

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

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

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

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Characterization and ACE-Inhibitory Activity of Amaranth Proteins

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Chlorophyll as a Color and Functional Ingredient

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

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

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

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

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

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Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant

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

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

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

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

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Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

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Dynamic Viscoelastic Properties of Heated Gluten/Soy Protein Gels

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