JOURNAL OF FOOD QUALITY - Journal - Bridge of Knowledge

Search

JOURNAL OF FOOD QUALITY

ISSN:

0146-9428

eISSN:

1745-4557

Publisher:

Hindawi

Disciplines
(Field of Science):

  • architecture and urban planning (Engineering and Technology)
  • civil engineering, geodesy and transport (Engineering and Technology)
  • medical biology (Medical and Health Sciences )
  • pharmacology and pharmacy (Medical and Health Sciences )
  • agriculture and horticulture (Agricultural sciences)
  • food and nutrition technology (Agricultural sciences)
  • animal science and fisheries (Agricultural sciences)
  • biotechnology (Natural sciences)

Ministry points: Help

Ministry points - current year
Year Points List
Year 2024 40 Ministry scored journals list 2024
Ministry points - previous years
Year Points List
2024 40 Ministry scored journals list 2024
2023 40 Ministry Scored Journals List
2022 40 Ministry Scored Journals List 2019-2022
2021 40 Ministry Scored Journals List 2019-2022
2020 40 Ministry Scored Journals List 2019-2022
2019 40 Ministry Scored Journals List 2019-2022
2018 20 A
2017 20 A
2016 20 A
2015 20 A
2014 20 A
2013 20 A
2012 20 A
2011 20 A
2010 20 A

Model:

Open Access

Points CiteScore:

Points CiteScore - current year
Year Points
Year 2023 5.9
Points CiteScore - previous years
Year Points
2023 5.9
2022 4.4
2021 4
2020 3.6
2019 2.4
2018 1.4
2017 1.1
2016 1.3
2015 1.8
2014 1.6
2013 1.6
2012 1.3
2011 1

Impact Factor:

Log in to see the Impact Factor.

Filters

total: 2

  • Category
  • Year
  • Options

clear Chosen catalog filters disabled

Catalog Journals

Year 2017
  • Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey
    Publication

    - JOURNAL OF FOOD QUALITY - Year 2017

    Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial,...

    Full text available to download

Year 2015

seen 543 times