FOOD CONTROL - Journal - MOST Wiedzy

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FOOD CONTROL

ISSN:

0956-7135

eISSN:

1873-7129

Disciplines
(Field of Science):

  • Pharmacology and pharmacy (Medical and Health Sciences )
  • Health sciences (Medical and Health Sciences )
  • Forestry (Agricultural sciences)
  • Agriculture and horticulture (Agricultural sciences)
  • Nutrition and food technology (Agricultural sciences)
  • Veterinary science (Agricultural sciences)
  • Animal science and fisheries (Agricultural sciences)
  • Chemical sciences (Natural sciences)

Ministry points: Help

Ministry points
2020 140 Ministry Scored Journals List 2019
Ministry points
Year Points List
2020 140 Ministry Scored Journals List 2019
2019 140 Ministry Scored Journals List 2019
2018 40 A
2017 40 A
2016 40 A
2015 35 A
2014 35 A
2013 35 A
2012 35 A
2011 35 A
2010 32 A
2009 32 A
2008 32 A

Model:

Hybrid

Punkty CiteScore:

Punkty CiteScore
2019 8.4
Punkty CiteScore
Year Points
2019 8.4
2018 7.5
2017 7
2016 6.7
2015 6
2014 4.9
2013 4.5
2012 4.3
2011 4.3

Impact Factor:

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Publishing policy:

Pre-print
author's version of the article before the review
Post-print
author's version of the article after the review

Status table SHERPA RoMEO

Status table SHERPA RoMEO
RoMEO color Archiving policy
Green can archive pre-prints and post-prints or a version of the publisher
Blue can archive post-prints
Yellow can archive pre-prints
White can not archive any materials
Gray unknown

Filters

total: 10

  • Category
  • Year

Catalog Journals

2021
2019
2018
2016
2013
2012
  • The influence of different time duration of thermal processing on berries quality
    Publication
    • P. Arancibia-Avila
    • J. Namieśnik
    • F. Toledo
    • E. Werner
    • A. Martinez-Ayala
    • N. Rocha-Guzman
    • J. Gallegos-Infante
    • S. Gorinstein

    - FOOD CONTROL - 2012

    Oznaczano zawartość związków bioaktywnych (polifenole, flawonoidy, taniny, antocyjany i kwas askorbinowy) oraz poziom aktywności przeciwutleniającej próbek ekstraktów (wodnych, heksanowych i acetonowych) uzyskanych z różnych gatunków owoców jagodowych. Do pomiaru poziomu aktywności przeciwutleniającej wykorzystano takie testy jak ABTS, DPPH, FRAP i CUPRAC. Zbadano wpływ czasu trwania procesu obróbki termicznej na zawartość bioaktywnych...

    Full text in external service

  • The influence of different time durations of thermal processing on berries quality
    Publication
    • P. Arancibia-Avila
    • J. Namieśnik
    • F. Toledo
    • E. Werner
    • A. Martinez-Ayala
    • N. Rocha-Guzman
    • J. Gallegos-Infante
    • S. Gorinstein

    - FOOD CONTROL - 2012

    Bioactive compounds (polyphenols, flavonoids, flavanols, tannins, anthocyanins and ascorbic acid) and the level of antioxidant activity by ABTS, DPPH, FRAP and CUPRAC of water, acetone and hexane extracts of Chilean 'Murtilla' (Ugni molinae Turcz) and 'Myrteola' berries (Myrtaceae, Myrteola nummularia (Poiret) Berg.), Chilean and Polish blueberries (Vaccinium corymbosum), Chilean raspberries (Rubus idaeus), and Polish black chokeberry...

    Full text in external service

2011
2009

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