Default: Trends in Food Science and Technology

ISSN: 0924-2244

Journal Home

Journal Guideline

Trends in Food Science and Technology Q1 Unclaimed

Elsevier Ltd. United Kingdom
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 188. It has an SJR impact factor of 2,676 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 2,676.

Trends in Food Science and Technology focuses its scope in these topics and keywords: effects, technologies, food, pesticide, oxidation, nutritional, nonthermal, neurodegenerative, natural, metabolic, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Trends in Food Science and Technology

2,676

SJR Impact factor

188

H Index

363

Total Docs (Last Year)

730

Total Docs (3 years)

38684

Total Refs

9617

Total Cites (3 years)

670

Citable Docs (3 years)

11,90

Cites/Doc (2 years)

106,57

Ref/Doc

Other journals with similar parameters


Nature Microbiology Q1
Nature Biomedical Engineering Q1
Nano Today Q1
PLoS Medicine Q1
BMC Biology Q1

Compare this journals

Aims and Scope


effects, technologies, food, pesticide, oxidation, nutritional, nonthermal, neurodegenerative, natural, metabolic, phenolic, planta, plantbased, potential, prebiotics, preparation, prevention, processing, productsmushroom, interactions, ingredient, hazard, compounds, contribution, deliver, dietary, diets, diseases, dissipation, ensuring, residueslocation, final, fish, foodsthe, functional, functionalitythe, gutmethods,



Best articles by citations

International dairy lactic acid bacteria conference

View more

Functional foods: Designer foods, pharmafoods, nutraceuticals

View more

Fermented beverage production

View more

Handbook of organic food processing and production

View more

Intestinal immunity and food allergy (Nestle Nutrition Workshop Series, Vol. 34)

View more

Opportunities in the nutrition and food sciences

View more

Fermented mean

View more

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

View more

Plant Polysaccharide Symposium

View more

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

View more

Objective assessment of meat yield and quality

View more

Foods and packaging materials - Chemical interactions

View more
SHOW MORE ARTICLES

Nutrition in the '90s: Current controversies and analysis vol. 2

View more

The state of the art in authenticity testing

View more

Advanced process control techniques for the food industry

View more

Analytical supercritical fluid extraction

View more

The significant of pathogenic microorganisms in raw milk

View more

Food microbiology

View more

Carbohydrate polyesters as fat substitutes

View more

Microbiology of the Avian egg edited by R.G. Board and R. Fuller, Chapman & Hall, 1993. £45.00 (xi + 181 pages) ISBN 0 412 47570 7

View more

Cyclodextrin removal of egg triacylglycerols

View more

Food phytochemicals for cancer prevention II: Teas, spices and herbs (ACS Symposium Series 547)

View more

Official and standardized methods of analysis (3rd edn)

View more

The technology of probiotics

View more

Comments

No comments ... Be the first to comment!

FAQS