ISSN: 0022-4901
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Journal of Texture Studies Q2 Unclaimed
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: -
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2395 €
Inmediate OANPD
Embargoed OA0 €
Non OAMetrics
0,671
SJR Impact factor66
H Index80
Total Docs (Last Year)229
Total Docs (3 years)3881
Total Refs785
Total Cites (3 years)222
Citable Docs (3 years)2.95
Cites/Doc (2 years)48.51
Ref/DocOther 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
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Aims and Scope
Best articles by citations
TEXTURE OF SALT STOCK WHOLE CUCUMBER PICKLES: CORRELATION OF INSTRUMENTAL AND SENSORY MEASUREMENTS
View moreTEXTURE PERCEPTION DETERMINED BY SOY PROTEIN ISOLATE AND INULIN ADDITION IN POTATO PUREE: LINKS WITH MECHANICAL AND MICROSTRUCTURAL FEATURES
View moreTEXTURE-STRUCTURE RELATIONSHIPS IN BACON LEAN
View moreMANGO SOY FORTIFIED PROBIOTIC YOGURT: EFFECT OF CULTURE ADDITION AND TEMPERATURE ON TEXTURAL CHARACTERISTICS
View moreTHE COURSE IN FOOD RHEOLOGY AT QUEEN ELIZABETH COLLEGE (UNIVERSITY OF LONDON)
View moreMULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS
View moreCOMPARISON OF EFFECTIVENESS OF ADAPTIVE NEURO-FUZZY INFERENCE SYSTEM AND ARTIFICIAL NEURAL NETWORKS FOR ESTIMATION OF LINEAR CREEP AND RECOVERY PROPERTIES OF MODEL MEAT EMULSIONS
View moreThe Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus CarpioL.) Meat
View moreSWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
View moreLiterature Abstracts
View moreRELATIONSHIP OF PHYSICOCHEMICAL, PASTING PROPERTIES OF MILLET STARCHES AND THE TEXTURE PROPERTIES OF COOKED MILLET
View moreEFFECTS OF BLENDING OF WHEAT FLOUR WITH BARLEY FLOUR ON DOUGH AND STEAMED BREAD PROPERTIES
View morePotential of Microbubbles as Fat Replacer: Effect on Rheological, Tribological and Sensorial Properties of Model Food Systems
View moreMEASUREMENT OF FRUIT PEELABILITY IN THE GENUS ACTINIDIA
View moreTHE TEACHING OF FOOD RHEOLOGY
View moreSTUDIES ON ALBIZIA ZYGIA GUM 4. COMPARATIVE ASSESSMENT OF RHEOLOGICAL PROPERTIES OF ALBIZIA AND OTHER MUCILAGES
View moreTHE PROBLEM OF EQUILIBRIUM CONDITIONS IN STRESS RELAXATION ANALYSES OF SOLID FOODS
View moreRHEOLOGY: A BRIEF HISTORICAL SURVEY
View moreMuscle-Specific Variation in Buffalo (Bubalus bubalis) Meat Texture: Biochemical, Ultrastructural and Proteome Characterization
View morePreparation and Characterization of Xanthan-Modified Konjac Gel
View morePECTIN, STARCH AND TEXTURE OF POTATOES: SOME PRACTICAL AND THEORETICAL IMPLICATIONS
View moreUse of Response Surface Methodology to Describe the Combined Effect of Temperature and Fiber on the Rheological Properties of Orange Juice
View moreAPPLICATION OF THE GABOR FILTERS ANDK-MEANS METHOD FOR CHARACTERIZATION OF GEOMETRICAL PROPERTIES OF PARENCHYMA CELL WALLS
View moreCharacterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping
View more
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