Journal of Food Quality
1.360
Current Impact Factor
1.360
Current Impact Factor
99
Days
Average time from submission to acceptance
42
Days
Average time from acceptance to publication
Most Viewed Articles
| Chemical composition and antioxidant properties of five white onion (Allium cepa L.) landraces | 4,820 |
| Analysis of Sugarcane Juice Quality Indexes | 4,135 |
| Effect of salinity intrusion on food crops, livestock and fish species at Kalapara coastal belt in Bangladesh | 3,397 |
| Impact of Different Extraction Solvents on Bioactive Compounds and Antioxidant Capacity from the Root of Salacia chinensis L. | 2,964 |
| The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread | 1,899 |
| Physicochemical Changes of Cocoa Beans During Roasting Process | 1,688 |
| Comparative Analysis of Nutritional Value of Oreochromis niloticus (Linnaeus), Nile Tilapia, Meat from Three Different Ecosystems | 1,619 |
| Functional Dehydrated Foods for Health Preservation | 1,498 |
| Drip loss assessment by different analytical methods and their relationships with pork quality classification | 1,355 |
| The Impact Of Different Lactic Acid Bacteria Sourdoughs On The Quality Characteristics Of Toast Bread | 1,342 |
Most Viewed Special Issue Articles
| Antioxidant properties of popular turmeric (Curcuma longa) varieties from Bangladesh | 4,285 |
| Natural food additives and preservatives for fish-paste products: a review of the past, present, and future states of research | 4,119 |
| Quality and Operations Management in Food Supply Chains: A Literature Review | 2,794 |
| The Use of Starter Cultures in Traditional Meat Products | 2,321 |
| Natural Preservatives to Improve Food Quality and Safety | 2,188 |
| Health and safety considerations of fermented sausages | 2,013 |
| Effect of yeast fermentation of green coffee beans on antioxidant activity and consumer acceptability | 1,666 |
| Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips | 1,495 |
| A comprehensive study on the effect of roasting and frying on fatty acids profiles and antioxidant capacity of almonds, pine, cashew and pistachio. | 1,411 |
| ANTIOXIDANT, ANTIMICROBIAL ACTIVITY AND FATTY ACID PROFILE OF TWO MEXICAN VARIETIES OF CACTUS PEAR (OPUNTIA) SEED OIL | 1,320 |
The Wiley Hindawi Partnership
Journal of Food Quality is a Wiley Hindawi Partnership Title. Click here for more information.
