Food Science and Technology International

Food Science and Technology International  
Discipline Food Science
Edited by Lorenzo Zacarmas
Publication details
Former name(s)
 Former titles (until 1995): Revista Espanola de Ciencia y Tecnologia de Alimentos (Spain) (1131-799X)/(until 1992): Revista de Agroquimica y Tecnologia de Alimentos (Spain) (0034-7698)
Publication history
 1995-present
Publisher
Frequency Bi-monthly
1.222
Standard abbreviations
Food Sci. Technol. Int.
Indexing
CODEN FSTIFZ
ISSN 1082-0132 (print)
1532-1738 (web)
LCCN 96656061
OCLC no. 488157588
Links

Food Science and Technology International is a bi-monthly peer-reviewed academic journal that publishes scholarly articles in the field of food science.The journal was established in 1995, and is currently published by SAGE Publications in association with the Spanish Council for Scientific Research (CSIC).[1]

Scope

The journal publishes articles covering: food processing, nutritional quality, engineering composition, biotechnology, quality, safety, physical properties, microstructure, microbiology, sensory analysis, packaging, bioprocessing and postharvest technology.

Abstracting and indexing

Food Science and Technology International is abstracted and indexed in Scopus, and the Science Citation Index Expanded. According to the Journal Citation Reports, its 2014 impact factor is 1.222, ranking it 62nd out of 123 in Food Science & Technology; and 40th out of 72 in Chemistry, Applied.[2]

References

  1. ↑ CSIC homepage. CSIC. Retrieved 18 May 2011.
  2. ↑ "Journals Ranked by Impact: Chemistry, Applied". 2014 Journal Citation Reports. Web of Science (Social Sciences ed.). Thomson Reuters. 2015.
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