Default: Trends in Food Science and Technology

ISSN: 0924-2244

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Trends in Food Science and Technology Q1 Unclaimed

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

Trends in Food Science and Technology is a journal indexed in SJR in Biotechnology and Food Science with an H index of 175. It has an SJR impact factor of 2,841 and it has a best quartile of Q1. It is published in English.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Price

- €

Gold OA

-

Green OA

- €

Non OA

Metrics

Trends in Food Science and Technology

2,841

SJR Impact factor

175

H Index

331

Total Docs (Last Year)

592

Total Docs (3 years)

31987

Total Refs

6981

Total Cites (3 years)

540

Citable Docs (3 years)

12,47

Cites/Doc (2 years)

96,64

Ref/Doc


Best articles

2nd International conference on the impact of food research on new product development

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2nd International Food Data Base Conference: Food composition research - The broader context

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2nd Pangborn Sensory Science Symposium

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4th Food Choice Conference

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8th Australian Food Microbiology Conference

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8th gums and stabilisers for the food industry conference

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A colour guide to cheese and fermented milks

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Advanced dairy chemistry - 2: Lipids (2nd edn)

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Advanced process control techniques for the food industry

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Agri-food quality '95

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Analytical supercritical fluid extraction

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Bioflavour 95 - biocatalysts for flavour production

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Carbohydrate polyesters as fat substitutes

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Corrigendum to "L-theanine - a unique amino acid of green tea and its relaxation effect in humans"

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Cyclodextrin removal of egg triacylglycerols

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Dietary fibre and related substances

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Enzyme-modified cereal starch

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Euro food chem VIII: Current status and future trends in analytical food chemistry

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Fermented beverage production

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Fermented mean

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Flavor of meat and meat products

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Fogging for the disinfection of food processing factories and equipment

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Food biotechnology: Microorganisms

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Food flavorings (2nd edn)

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