Journal of Food Quality
1.36
Current Impact Factor
1.36
Current Impact Factor
93
Days
Average time from submission to acceptance
37
Days
Average time from acceptance to publication
Most Viewed Articles
| Evaluation of the use of different solvents for phytochemical constituents, antioxidant, and in vitro anti-inflammatory activities of Severinia buxifolia | 15,241 |
| The role of microbes in coffee fermentation and their impact on coffee quality | 12,458 |
| Chemical composition and antioxidant properties of five white onion (Allium cepa L.) landraces | 10,401 |
| Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka | 7,051 |
| Impact of Different Extraction Solvents on Bioactive Compounds and Antioxidant Capacity from the Root of Salacia chinensis L. | 6,048 |
| Rapid Analysis Procedures For Triglycerides And Fatty Acids As Pentyl And Phenethyl Esters For The Detection Of Butter Adulteration Using Chromatographic Techniques | 5,251 |
| Analysis of Sugarcane Juice Quality Indexes | 5,154 |
| IoTs for development of Smart Dairy Farming | 4,570 |
| Effect of salinity intrusion on food crops, livestock and fish species at Kalapara coastal belt in Bangladesh | 4,539 |
| Changes in the physicochemical quality characteristics of cabbage kimchi with respect to storage conditions | 4,276 |
Most Viewed Special Issue Articles
| Quality and Operations Management in Food Supply Chains: A Literature Review | 9,621 |
| Antioxidant properties of popular turmeric (Curcuma longa) varieties from Bangladesh | 7,761 |
| A comprehensive study on the effect of roasting and frying on fatty acids profiles and antioxidant capacity of almonds, pine, cashew and pistachio. | 5,928 |
| Health and safety considerations of fermented sausages | 5,212 |
| Methods for extraction of muscle proteins from meat and fish using denaturing and non-denaturing solutions | 4,740 |
| Natural food additives and preservatives for fish-paste products: a review of the past, present, and future states of research | 4,454 |
| The Use of Starter Cultures in Traditional Meat Products | 4,274 |
| New Food Processing Technologies and Food Safety | 4,203 |
| Natural Preservatives to Improve Food Quality and Safety | 4,051 |
| Effect of yeast fermentation of green coffee beans on antioxidant activity and consumer acceptability | 3,589 |
The Wiley Hindawi Partnership
Journal of Food Quality is a Wiley Hindawi Partnership Title. Click here for more information.
