ISSN: 0022-1147

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Journal of Food Science Q1 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 179. It has a price of 2500 €. It has an SJR impact factor of 0,783 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,783.

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

0,783

SJR Impact factor

179

H Index

402

Total Docs (Last Year)

1352

Total Docs (3 years)

19829

Total Refs

5772

Total Cites (3 years)

1301

Citable Docs (3 years)

3.81

Cites/Doc (2 years)

49.33

Ref/Doc

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Trends in Food Science and Technology Q1
Comprehensive Reviews in Food Science and Food Safety Q1
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Global Food Security Q1

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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