verified SJR 0,17 · Q4 • database Scopus / SJR & Web of Science indexed

Japan · Japanese Society for Food Sc...

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Nippon Shokuhin Kagaku Kogaku Kaishi

Nippon Shokuhin Kagaku Kogaku Kaishi is a journal indexed in SJR in Food Science with an H index of 26. It has an SJR impact factor of 0,17 and it has a best quartile of Q4. It is published in English. It has an SJR impact factor of 0,17.

ISSN: 1341-027X

Publisher: Japanese Society for Food Science and Technology

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,17 Q4

H-index 26

Acceptance rate pie_chart

39%

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Subscription

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,17

H-index

Docs (year)

Docs 3y

192

Total refs

1206

Cites 3y

Citable 3y

183

Cites/Doc 2y

0.22

Ref/Doc

22.75

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Characterization of the Physicochemical Properties and Volatile Compounds of a Thermocoagulation Product Recovered from Brine Used in Salted-Dried Horse Mackerel Production

Variation in the Mineral Content of 8 Cultivars of Pigmented Brown Rice

Development of a Microbial Detection Method Using the Water-soluble Tetrazolium Salt WST: Food Industry Applications

Development and Functionality of a Mixed Fermented Tea, Goto Tsubaki-cha, Obtained by Tea-rolling Processing of Camellia (Camellia japonica) and Green Tea Leaves

Detection of Irradiated Garlic Bulb Using ESR Spectroscopy, PSL and TL Methods

Degradation of Monomeric and Dimeric .ALPHA.-amylase Inhibitors of Wheat by Microbial Proteases

Correlation of Phase-separated Structure and Physical Properties of Gelatin/maltodextrin Mixed Gels and Films

Cooking Characteristics of Domestic Rapeseed Oil: Comparison with Canola Oil

Continuous Analysis of Volatile Compounds from Foods During Flavor Release Using Direct Analysis in Real Time Mass Spectrometry

Comparison of Three Varieties of Pork Using Quantitative Descriptive Analysis (QDA)

Comparison of Oxidative Stability of Diacylglycerol and Triacylglycerol.

Collection and Analysis of Foods Associated with Japanese Texture Terms

SHOW MORE ARTICLES

Chemical Analyses to Examine the Smell of Cooked Rice and the Effect of Bamboo Charcoal on the Improvement of Smell

A Preventative Process for Haze Formation in Shiro-shoyu using Protease

Characterization of the Forms of Lysolecithin in Wheat Starch

Changes in the Properties and Amount of Available Lysine of Ground Beef during Grilling

Changes in Pectic Substances during the Ripening of Strawberry Fruit.

Changes in Carnitine Content and Physical Properties of Venison under Various Sous-Vide Processing Temperatures

Breeding of Rice Cultivar Akita-sake-komachi for Brewing and Approach to Local Branding of the Rice

Biogenics

Anxiolytic-Like Activity of Egg Protein-derived Peptide

Antitumor and Immunostimulation Effects of Kurozu in Tumor-bearing Mice

Antihypertensive Effect of Water Extracts from Leaves of Moringa oleifera Lam. on Spontaneously Hypertensive Rats

Anti-speck Effect of Roasted Rice Bran Extract on Wheat Flour Dough

FAQs

Nippon Shokuhin Kagaku Kogaku Kaishi has an SJR of 0,17 (best quartile Q4) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Nippon Shokuhin Kagaku Kogaku Kaishi is 39%.

Nippon Shokuhin Kagaku Kogaku Kaishi

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of Nippon Shokuhin Kagaku Kogaku Kaishi?

What is the APC / publication cost?

What is the acceptance rate?