ISSN: 0022-4901

Journal Home

Journal Guideline

Journal of Texture Studies Q2 Unclaimed

Wiley-Blackwell United States

Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

Journal of Texture Studies is a journal indexed in SJR in Food Science and Pharmaceutical Science with an H index of 66. It has a price of 2395 €. It has an SJR impact factor of 0,671 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,671.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q2) Pharmaceutical Science (Q2)

Price

2395 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

0,671

SJR Impact factor

66

H Index

80

Total Docs (Last Year)

229

Total Docs (3 years)

3881

Total Refs

785

Total Cites (3 years)

222

Citable Docs (3 years)

2.95

Cites/Doc (2 years)

48.51

Ref/Doc

Comments

No comments ... Be the first to comment!

Publication speed *

Review quality *

Edition and editorial team *

Institutional email or ORCID *

* The email or ORCID field is only to validate the authenticity of the comment, the identity will not be public. .

Other journals with similar parameters

Journal of Food Science and Technology Q2
International Journal of Food Properties Q2
Plant Foods for Human Nutrition Q2
Bioscience of Microbiota, Food and Health Q2
International Journal of Dairy Technology Q2

Compare this journals

Aims and Scope

Best articles by citations

TEXTURE OF SALT STOCK WHOLE CUCUMBER PICKLES: CORRELATION OF INSTRUMENTAL AND SENSORY MEASUREMENTS

TEXTURE PERCEPTION DETERMINED BY SOY PROTEIN ISOLATE AND INULIN ADDITION IN POTATO PUREE: LINKS WITH MECHANICAL AND MICROSTRUCTURAL FEATURES

TEXTURE-STRUCTURE RELATIONSHIPS IN BACON LEAN

MANGO SOY FORTIFIED PROBIOTIC YOGURT: EFFECT OF CULTURE ADDITION AND TEMPERATURE ON TEXTURAL CHARACTERISTICS

THE COURSE IN FOOD RHEOLOGY AT QUEEN ELIZABETH COLLEGE (UNIVERSITY OF LONDON)

MULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS

COMPARISON OF EFFECTIVENESS OF ADAPTIVE NEURO-FUZZY INFERENCE SYSTEM AND ARTIFICIAL NEURAL NETWORKS FOR ESTIMATION OF LINEAR CREEP AND RECOVERY PROPERTIES OF MODEL MEAT EMULSIONS

The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus CarpioL.) Meat

SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION

Literature Abstracts

RELATIONSHIP OF PHYSICOCHEMICAL, PASTING PROPERTIES OF MILLET STARCHES AND THE TEXTURE PROPERTIES OF COOKED MILLET

EFFECTS OF BLENDING OF WHEAT FLOUR WITH BARLEY FLOUR ON DOUGH AND STEAMED BREAD PROPERTIES

SHOW MORE ARTICLES

Potential of Microbubbles as Fat Replacer: Effect on Rheological, Tribological and Sensorial Properties of Model Food Systems

MEASUREMENT OF FRUIT PEELABILITY IN THE GENUS ACTINIDIA

THE TEACHING OF FOOD RHEOLOGY

STUDIES ON ALBIZIA ZYGIA GUM 4. COMPARATIVE ASSESSMENT OF RHEOLOGICAL PROPERTIES OF ALBIZIA AND OTHER MUCILAGES

THE PROBLEM OF EQUILIBRIUM CONDITIONS IN STRESS RELAXATION ANALYSES OF SOLID FOODS

RHEOLOGY: A BRIEF HISTORICAL SURVEY

Muscle-Specific Variation in Buffalo (Bubalus bubalis) Meat Texture: Biochemical, Ultrastructural and Proteome Characterization

Preparation and Characterization of Xanthan-Modified Konjac Gel

PECTIN, STARCH AND TEXTURE OF POTATOES: SOME PRACTICAL AND THEORETICAL IMPLICATIONS

Use of Response Surface Methodology to Describe the Combined Effect of Temperature and Fiber on the Rheological Properties of Orange Juice

APPLICATION OF THE GABOR FILTERS ANDK-MEANS METHOD FOR CHARACTERIZATION OF GEOMETRICAL PROPERTIES OF PARENCHYMA CELL WALLS

Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping