ISSN: 0023-6438

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LWT - Food Science and Technology Q1 Unclaimed

Academic Press Inc. United States

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LWT - Food Science and Technology is a journal indexed in SJR in Food Science with an H index of 158. It has a price of 2333 €. It has an SJR impact factor of 1,173 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,173.

LWT - Food Science and Technology focuses its scope in these topics and keywords: freshcut, acid, spp, camel, dioxide, evolution, disinfectant, spray, effect, whisky, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1)

Price

2333 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

1,173

SJR Impact factor

158

H Index

1794

Total Docs (Last Year)

4545

Total Docs (3 years)

81826

Total Refs

32327

Total Cites (3 years)

4536

Citable Docs (3 years)

6.91

Cites/Doc (2 years)

45.61

Ref/Doc

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Aims and Scope

Best articles by citations

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Effects of hydrolysed fish muscle on intermediate process variables during twin-screw extrusion of rice flour

Effects of endosperm hardness and extrusion temperature on properties of products obtained with grits from two commercial maize cultivars

Chemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour

The rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth

Fermented beverage production, 2nd Edition

Application of effective diffusivity approach for the moisture content prediction of tortilla chips during baking

Baby purees elaborated with andean crops. Influence of germination and oils in physico-chemical and sensory characteristics

Effect of pulsed ultraviolet light on quality of sliced ham

The microstructure of almond (Prunus dulcis (Mill.) D.A.Webb cv. 'Nonpareil') cotyledon

Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process

D- and Z-values of microflora in tuna mince during moist- and dry-heating

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Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Effect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature

Systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts

Effect of different denaturating methods on lipid-protein complex formation

In situ solid phase extraction of lipids from spray-dried egg yolk by ethanol with subsequent removal of triacylglycerols by cold temperature crystallization

A comparative quality study of saffron constituents through HPLC and HPTLC methods followed by isolation of crocins and picrocrocin

Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects

Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures

In vitro evaluation of antileukemic activity of 17 commonly used fruits and vegetables in Taiwan

Determination of the Glass Transition Temperature of Food Polymers Using Low Field NMR

Sensory, microbiological, physical and nutritional properties of iced whole common octopus (Octopus vulgaris)

Lipid composition and vitamin E concentration in cockerel meat