verified SJR 3,247 · Q1 • database Scopus / SJR & Web of Science indexed

United Kingdom · Elsevier Ltd

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Trends in Food Science and Technology

Trends in Food Science and Technology is a journal indexed in SJR in Biotechnology and Food Science with an H index of 271. It has an SJR impact factor of 3,247 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 3,247.

Trends in Food Science and Technology focuses its scope in these topics and keywords: food, effects, technologies, foodsthe, contribution, phenolic, compounds, metabolic, oxidation, preparation, ...

ISSN: 0924-2244

Editorial: Elsevier Ltd

Category: Biotechnology

Indexation: verifiedScopus / SJR verifiedWeb of Science

Unclaimed profile — some fields may be incomplete.

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SJR Impact Factor trending_up

3,247 Q1

H-index 271

Tasa de Aceptación pie_chart

19% Selectiva

Fuente Acceptance_Rate

Tiempo a publicación hourglass_top

NPD

Campo Sin dato

Coste de Publicación (APC) payments

NPD Subscription

Ruta Non-OA NPD

Metrics

Campos Scimago / CoP — sin series inventadas

Scopus / SJR Web of Science

SJR Impact

3,247

H-index

271

Docs (year)

447

Docs 3y

1200

Total refs

50073

Cites 3y

25421

Citable 3y

1127

Cites/Doc 2y

17.76

Ref/Doc

112.02

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

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

The significant of pathogenic microorganisms in raw milk

Water-soluble vitamin assays in human nutrition

Visions in the mist: The zeitgeist of food protein imaging by electron microscopy

Thermally generated flavors: Maillard, microwave and extrusion processes (ACS Symposium Series 543)

The technology of probiotics

The state of the art in authenticity testing

UK National Consensus Conference on plant biotechnology

Patent Report

Opportunities in the nutrition and food sciences

Official and standardized methods of analysis (3rd edn)

Objective assessment of meat yield and quality

SHOW MORE ARTICLES

Plant Polysaccharide Symposium

New processes and products: A guide for people active in food processing, product development and marketing

Muscle foods: Meat, poultry and seafood technology

Multivariate data analysis in sensory and consumer science: An overview of developments

Minimally processed refrigerated fruits and vegetables

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

Metal chlorite sprays for surface bacteria removal from meats

Low-fat meats: Design strategies and human implications

Low-fat cheese

Lipids in food flavors (ACS symposium series 558)

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

International symposium on spongiform encephalopathies: generating rational policy in the face of public fears

FAQS

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