verified SJR 0,511 · Q2 • database Scopus / SJR indexed

South Korea · Korean Society of Food Scien...

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Preventive Nutrition and Food Science

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.

ISSN: 2287-1098

Publisher: Korean Society of Food Science and Nutrition

Category: Food Science

Indexation: verifiedScopus / SJR

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,511 Q2

H-index 42

Acceptance rate pie_chart

36%

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

1.745 € Subscription

Non-OA path 0 €

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR

SJR Impact

0,511

H-index

Docs (year)

Docs 3y

158

Total refs

2678

Cites 3y

424

Citable 3y

158

Cites/Doc 2y

2.82

Ref/Doc

45.39

Immediate OA

1745 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

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

Zinc Nutritional Status in Korean Adults from Rural, Urban and Metropolitan Areas

Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio

Constituents of the Essential Oil from Eclipta prostrata L.

Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods

Cloning and Expression of a Full-Length Glutamate Decarboxylase Gene from Lactobacillus plantarum

Chemopreventive Effects of Elm Tree Root Extract on Colonic Aberrant Crypt Foci Induced by 1,2-Dimethylhydrazine in F344 Rats

Characterization of Thermal Products of Alpha-Tocopherol

Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans

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

Changes in Microorganisms, Enzyme Activities and Taste Components of Kochujang Added with Maesil Extract during Fermentation

Changes in Chemical Composition of Korean Red Ginseng (Panax ginseng C.A. Meyer) Extract With Alcohol Extraction

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Bifidobacterial Growth Stimulation by Lactobacillus casei via Whey Fermentation

A Study on Body Image Perception and Obesity Stress by the Degree of Obesity in College Women

Antioxidative Substance Isolated from the Leaf of Zanthoxylum schinifolium

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

Antioxidant Activity of Sulfated Polysaccharides Isolated from Sargassum fulvellum

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

Antioxidant Activities of Aroma Extracts in Commercially Available Red Wines in Korea

Antimutagenic and Anticancer Effects of Leaf Mustard and Leaf Mustard Kimchi

Antibacterial Activities of Phenolic Components from Camellia sinensis L. on Pathogenic Microorganisms

Anti-inflammatory Activities of Coumarins Isolated from Angelica gigas Nakai on LPS-stimulated RAW 264.7 Cells

Anti-Amnesic Effect of Fermented Ganoderma lucidum Water Extracts by Lactic Acid Bacteria on Scopolamine-Induced Memory Impairment in Rats

Anti-aging Potential of Extracts Prepared from Fruits and Medicinal Herbs Cultivated in the Gyeongnam Area of Korea

FAQs

Preventive Nutrition and Food Science has an SJR of 0,511 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is 1745 EUR. Non-OA / submission fee is 0 EUR.

The acceptance rate recorded for Preventive Nutrition and Food Science is 36%.

Preventive Nutrition and Food Science

Metrics

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Researcher reviews

Best articles by citations

FAQs

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