verified SJR 0,689 · Q2 • database Scopus / SJR & Web of Science indexed

United States · Wiley-Blackwell

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Journal of Texture Studies

Journal of Texture Studies is a journal indexed in SJR in Food Science and Pharmaceutical Science with an H index of 71. It has a price of 2395 €. It has an SJR impact factor of 0,689 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,689.

ISSN: 0022-4901

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

0,689 Q2

H-index 71

Acceptance rate pie_chart

29% Selective

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

2.395 € Subscription

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,689

H-index

Docs (year)

Docs 3y

221

Total refs

3681

Cites 3y

821

Citable 3y

214

Cites/Doc 2y

3.51

Ref/Doc

52.59

Immediate OA

2395 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES

FUNCTIONAL MAGNETIC RESONANCE IMAGING ASSESSMENT OF THE CORTICAL REPRESENTATION OF ORAL VISCOSITY

FOOD TEXTURE MEASUREMENTS WITH THE PENETRATION METHOD

FOOD TEXTURE AND ITS EFFECT ON INGESTION, MASTICATION AND SWALLOWING

FIRMNESS MEASUREMENT OF PROCESSED TABLE BEETS

Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

EVALUATION OF INTERNAL QUALITY OF FRESH-CUT POMELO USING VIS/NIR TRANSMITTANCE

Enzymatic Modification to Stabilize the Fermented Milk Drink, Doogh

Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment

ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE

EFFECTS OF SELECTED INGREDIENTS AND FAT CONTENT ON THE SENSORY AND MECHANICAL PROPERTIES OF FRANKFURTER-TYPE SAUSAGES

SHOW MORE ARTICLES

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

ACOUSTIC WAVE ANALYSIS FOR FOOD CRISPNESS EVALUATION

Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics

Effect of carrot puree in vegetable juice on linguapalatal swallowing pressure

Dynamic Spectral Analysis of Jagged Mechanical Signatures of a Brittle Puffed Snack

COMPLETE RHEOLOGICAL CHARACTERIZATION OF TIME-DEPENDENT FOOD PRODUCTS

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

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

Book Review

Back Extrusion Rheology for Evaluating the Transitional Effects of High Pressure Processing of Egg Components

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

APPLICATION OF PRINCIPAL COMPONENT ANALYSIS TO FOOD TEXTURE MEASUREMENTS

FAQs

Journal of Texture Studies has an SJR of 0,689 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is 2395 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for Journal of Texture Studies is 29%.

Journal of Texture Studies

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Best articles by citations

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