Journal of Food Process Engineering
|
Food Science |
3896 |
3.5 |
104 |
Q2 |
Journal of Food Processing and Preservation
|
Food Science |
5945 |
2.8 |
134 |
Q2 |
Journal of Food Products Marketing
|
Food Science |
650 |
3.5 |
105 |
Q2 |
Journal of Food Protection
|
Food Science |
3152 |
3.1 |
119 |
Q2 |
Journal of Food Quality
|
Food Science |
2180 |
3.6 |
98 |
Q2 |
Journal of Food Safety
|
Food Science |
1415 |
2.6 |
145 |
Q2 |
Journal of Food Science
|
Food Science |
6842 |
4.3 |
81 |
Q2 |
Journal of Food Science and Technology
|
Food Science |
7879 |
3.8 |
95 |
Q2 |
Journal of Texture Studies
|
Food Science |
986 |
3.6 |
100 |
Q2 |
LWT - Food Science and Technology
|
Food Science |
28742 |
6.7 |
35 |
Q1 |
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
|
Food Science |
116 |
0.8 |
235 |
Q4 |
Acta Alimentaria
|
Food Science |
248 |
1.0 |
216 |
Q3 |
Journal of Stored Products Research
|
Food Science |
1552 |
3.4 |
107 |
Q2 |
Meat Science
|
Food Science |
7968 |
7.9 |
24 |
Q1 |
Nippon Shokuhin Kagaku Kogaku Kaishi
|
Food Science |
116 |
0.5 |
262 |
Q4 |
Archiv fur Lebensmittelhygiene
|
Food Science |
22 |
0.6 |
251 |
Q4 |
Cereal Chemistry
|
Food Science |
1429 |
3.2 |
118 |
Q2 |
Critical Reviews in Food Science and Nutrition
|
Food Science |
16868 |
17.2 |
2 |
Q1 |
Czech Journal of Food Sciences
|
Food Science |
426 |
1.8 |
182 |
Q3 |
Dairy Industries International
|
Food Science |
1 |
0.0 |
306 |
Q4 |
Deutsche Lebensmittel-Rundschau
|
Food Science |
33 |
0.1 |
289 |
Q4 |
Trends in Food Science and Technology
|
Food Science |
16642 |
16.7 |
3 |
Q1 |
Informacion Tecnologica
|
Food Science |
653 |
1.1 |
213 |
Q3 |
Food Control
|
Food Science |
20102 |
9.0 |
14 |
Q1 |
Food Hydrocolloids
|
Food Science |
30354 |
12.2 |
6 |
Q1 |
Journal of Sustainable Forestry
|
Food Science |
532 |
2.5 |
151 |
Q2 |
European Food Research and Technology
|
Food Science |
3807 |
4.4 |
75 |
Q1 |
Food Manufacture
|
Food Science |
0 |
0.0 |
309 |
Q4 |
Zuckerindustrie
|
Food Science |
92 |
0.5 |
263 |
Q4 |
Food Quality and Preference
|
Food Science |
6371 |
8.4 |
20 |
Q1 |