ISSN: 2287-1098

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Preventive Nutrition and Food Science Q2 Unclaimed

Korean Society of Food Science and Nutrition South Korea

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

Preventive Nutrition and Food Science is a journal indexed in SJR in Food Science and Nutrition and Dietetics with an H index of 42. It has a price of 1745 €. It has an SJR impact factor of 0,511 and it has a best quartile of Q2. It has an SJR impact factor of 0,511.

Type: Journal

Type of Copyright:

Languages:

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q2) Nutrition and Dietetics (Q3)

Price

1745 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

0,511

SJR Impact factor

42

H Index

59

Total Docs (Last Year)

158

Total Docs (3 years)

2678

Total Refs

424

Total Cites (3 years)

158

Citable Docs (3 years)

2.82

Cites/Doc (2 years)

45.39

Ref/Doc

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Other journals with similar parameters

Journal of Food Science and Technology Q2
Food Science and Biotechnology Q2
Nutrition and Metabolic Insights Q2
Food Biophysics Q2
Journal of Food Measurement and Characterization Q2

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Aims and Scope

Best articles by citations

Antioxidant Activity of gamma-Oryzanol and Synthetic Phenolic Compounds in an Oil/Water (O/W) Emulsion System

Long-Term Intake of High Doses of Vitamin C Down-regulates Anti-oxidant Enzymes in Human Erythrocytes

Rheological Properties of Waxy Rice Starch-Gum Mixtures in Steady and Dynamic Shear

Effects of Fucoidan on Neuronal Cell Proliferation: Association with NO Production through the iNOS Pathway

Extract from Edible Red Seaweed (Gelidium amansii) Inhibits Lipid Accumulation and ROS Production during Differentiation in 3T3-L1 Cells

The Effect of pH on the Antioxidative Activity of Melanoidins Formed from Glucose and Fructose with L and D-Asparagine in the Maillard Reaction

Optimization of Ultrasound-assisted Extraction of Phenolic Compounds from Salicornia herbacea Powder

Changes in Some Physico-Chemical Properties and gamma-Aminobutyric Acid Content of Kimchi during Fermentation and Storage

Quality Evaluation on Use of Camellia Oil as an Alternative Method in Dried Seaweed Preparation

Microbiological Contamination of Fresh-Red Pepper and Packaged-Red Pepper Powder in South Korea

Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder

Aqueous Chlorine Dioxide Treatment Decreases Microbial Contamination and Preserves Sensory Properties of Mackerel During Storage

SHOW MORE ARTICLES

Nutritional Quality of Dried Pig Placenta

Cordycepin (3'-deoxyadenosine) Has an Anti-platelet Effect by Regulating the cGMP-Associated Pathway of Human Platelet Activation

Antioxidant Activity of Sulfated Polysaccharides Isolated from Sargassum fulvellum

Variation in Carotenoid Composition in Carrots during Storage and Cooking

Antioxidant Activity of Theaflavin and Thearubigin Separated from Korean Microbially Fermented Tea

Effects of Omega-3-Rich Harp Seal Oil on the Production of Pro-Inflammatory Cytokines in Mouse Peritoneal Macrophages

Effect of Herb Distillate on Hepatic Xanthine Oxidase Activity and Serum Lipid Profiles in Carbon Tetrachloride-Administered Rats

Production of a High Value-Added Soybean Containing Bioactive Mevinolins and Isoflavones

Antioxidative Substance Isolated from the Leaf of Zanthoxylum schinifolium

Optimization of Extraction Conditions for the 6-Shogaol-rich Extract from Ginger (Zingiber officinale Roscoe)

Effect of Sulfur Enriched Young Radish Kimchi on the Induction of Apoptosis in AGS Human Gastric Adenocarcinoma Cells

Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies