ISSN: 1341-027X

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Nippon Shokuhin Kagaku Kogaku Kaishi Q4 Unclaimed

Japanese Society for Food Science and Technology Japan

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

Nippon Shokuhin Kagaku Kogaku Kaishi is a journal indexed in SJR in Food Science with an H index of 25. It has an SJR impact factor of 0,129 and it has a best quartile of Q4. It is published in English. It has an SJR impact factor of 0,129.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q4)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

0,129

SJR Impact factor

25

H Index

69

Total Docs (Last Year)

174

Total Docs (3 years)

1159

Total Refs

26

Total Cites (3 years)

172

Citable Docs (3 years)

0.14

Cites/Doc (2 years)

16.8

Ref/Doc

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Aims and Scope

Best articles by citations

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

Effect of Soluble Persimmon Tannins on the Quality of Japanese Noodles (Udon)

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

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

Development of Processing Methods for the Production of Flake Food and Izushi from Scallop Adductor Muscle

Properties of Frozen and Thawed Rice Bread Made Using Wheat Gluten and Rice Flour

Metabolomic Analysis of the Degradation of Ascorbic Acid in a Commercial Green Tea Beverage Stored in PET Bottles

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

Modified Atmosphere Packaging

Preparation of Powdered Fish Oil as a Sustained-Release Formulation

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

Biogenics

SHOW MORE ARTICLES

Development of Quantitative Biofilm Simulation Models Considering Mass Transfer at the Liquid-Biofilm Interface

The Effect of Antioxidants on Milk Protein Glycation

Simulated Digestive Juice Tolerance and Inhibitory Effect on Harmful Intestinal Bacteria of Lactobacillus gasseri NY0509 and Lactobacillus casei NY1301.

New Developments in Health and Nutritional Function Promoted by Chicken Eggs

The Preventive Effects of Dietary Bilberry (Vaccinium myrtillus L.) Extracts on Oxidative Stress Induced by Paraquat in Rats

Enhancement of Serum Immunoglobulins G and A Production by Non-degassed Roasted Coffee Bean Extract

Supercritical Fluid Extraction of High-value Natural Products from Buttermilk Analyzed by a Dynamic Extraction Model

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

Effect of a High-amylose Gel Prepared by High-speed Shear Treatment on the Physical Properties of Bread

Effects of Heat-treated Lactobacillus crispatus KT-11 on Influenza Virus Infection and Macrophage Cytokine Production in Mice

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

The Effect of Asparagus Cladophylls Intake on Sleep Improvement