verified SJR 0,798 · Q1 • database Scopus / SJR & Web of Science indexed

United States · Wiley-Blackwell

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Journal of Food Science

Journal of Food Science is a journal indexed in SJR in Food Science with an H index of 189. It has a price of 2500 €. It has an SJR impact factor of 0,798 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,798.

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

ISSN: 0022-1147

Publisher: Wiley-Blackwell

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,798 Q1

H-index 189

Acceptance rate pie_chart

21% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

2.500 € Subscription

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,798

H-index

189

Docs (year)

711

Docs 3y

1269

Total refs

37356

Cites 3y

5546

Citable 3y

1213

Cites/Doc 2y

3.79

Ref/Doc

52.54

Immediate OA

2500 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

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

WildPrunusFruit Species as a Rich Source of Bioactive Compounds

Dynamic Viscoelastic Properties of Heated Gluten/Soy Protein Gels

Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

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

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

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

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

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

Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant

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

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

SHOW MORE ARTICLES

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

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

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

Chlorophyll as a Color and Functional Ingredient

Characterization and ACE-Inhibitory Activity of Amaranth Proteins

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

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

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

ARGINASE-UREASE ELECTRODE FOR DETERMINATION OF ARGININE AND PEANUT MATURITY

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

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

AMINES IN FERMENTED FISH PASTE

FAQs

Journal of Food Science has an SJR of 0,798 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is 2500 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for Journal of Food Science is 21%.

Journal of Food Science

Metrics

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Researcher reviews

Best articles by citations

FAQs

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