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(Field of Science):
- mechanical engineering (Engineering and Technology)
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- food and nutrition technology (Agricultural sciences)
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(Field of Science)
Ministry points: Help
| Year | Points | List |
|---|---|---|
| Year 2024 | 70 | Ministry scored journals list 2024 |
| Year | Points | List |
|---|---|---|
| 2024 | 70 | Ministry scored journals list 2024 |
| 2023 | 70 | Ministry Scored Journals List |
| 2022 | 70 | Ministry Scored Journals List 2019-2022 |
| 2021 | 70 | Ministry Scored Journals List 2019-2022 |
| 2020 | 70 | Ministry Scored Journals List 2019-2022 |
| 2019 | 70 | Ministry Scored Journals List 2019-2022 |
| 2018 | 35 | A |
| 2017 | 35 | A |
| 2016 | 25 | A |
| 2015 | 35 | A |
| 2014 | 20 | A |
| 2013 | 20 | A |
| 2012 | 15 | A |
| 2011 | 15 | A |
| 2010 | 13 | A |
Model:
Points CiteScore:
| Year | Points |
|---|---|
| Year 2023 | 7.7 |
| Year | Points |
|---|---|
| 2023 | 7.7 |
| 2022 | 6.5 |
| 2021 | 5.3 |
| 2020 | 3.8 |
| 2019 | 3.3 |
| 2018 | 3.8 |
| 2017 | 3.3 |
| 2016 | 2.4 |
| 2015 | 1.9 |
| 2014 | 2.2 |
| 2013 | 2.1 |
| 2012 | 1.1 |
| 2011 | 0.8 |
Impact Factor:
Sherpa Romeo:
Papers published in journal
Filters
total: 5
Catalog Journals
Year 2024
-
Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review
PublicationHigh-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important...
Year 2018
Year 2017
-
Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins
Publication -
Lithium biofortification of medicinal mushrooms Agrocybe cylindracea and Hericium erinaceus
Publication
Year 2015
-
The influence of roasting and additional processing on the content of bioactive components in special purpose coffees
PublicationCoffee being the beverage consumed worldwide is also a very competitive commodity. Consequently, producers seek ways of attracting consumers by proposing e.g. novel ingredient combinations usually without evaluating their health quality. In this study, variations in health-promoting determinants for five special purpose coffee brews were characterized. The major bioactive components - chlorogenic acids (CAs) - detected by HPLC-DAD-MS...
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