JOURNAL REPORT 2020
2018 | 2019 | 2020

Journal of Food Quality

1.360

Current Impact Factor

1.41

Current CiteScore

1.360

Current Impact Factor

1.41

Current CiteScore

Total articles submitted to this journal each month during 2020.
Total articles published in this journal each month during 2020.
133

Total authors

Total unique authors of published articles in this journal during 2020.
25

Total published articles

Total articles published in this journal during 2020.
122

Days

Average time from submission to acceptance

41

Days

Average time from acceptance to publication

51

Total submitted articles

Total articles submitted to this journal during 2020.
27

Total accepted articles

Total articles accepted for publication in this journal during 2020.

Most Viewed Articles

ArticleViews
The role of microbes in coffee fermentation and their impact on coffee quality1,309
Evaluation of the use of different solvents for phytochemical constituents, antioxidant, and in vitro anti-inflammatory activities of Severinia buxifolia1,246
Chemical composition and antioxidant properties of five white onion (Allium cepa L.) landraces1,147
Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka1,108
Impact of Different Extraction Solvents on Bioactive Compounds and Antioxidant Capacity from the Root of Salacia chinensis L.950
Analysis of Sugarcane Juice Quality Indexes929
Effect of salinity intrusion on food crops, livestock and fish species at Kalapara coastal belt in Bangladesh766
The Role of Microbial Aspartic Protease Enzyme in Food and Beverage industries613
Physicochemical characteristics and microbial quality of honey produced in Benin587
Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat577

Most Viewed Special Issue Articles

ArticleViews
Antioxidant properties of popular turmeric (Curcuma longa) varieties from Bangladesh1,032
Quality and Operations Management in Food Supply Chains: A Literature Review903
Methods for extraction of muscle proteins from meat and fish using denaturing and non-denaturing solutions835
Health and safety considerations of fermented sausages820
Natural Preservatives to Improve Food Quality and Safety740
A comprehensive study on the effect of roasting and frying on fatty acids profiles and antioxidant capacity of almonds, pine, cashew and pistachio.728
Natural food additives and preservatives for fish-paste products: a review of the past, present, and future states of research727
The Use of Starter Cultures in Traditional Meat Products663
The composition analysis of maca (Lepidium meyenii walp.) from Xinjiang and its anti-fatigue activity641
Effect of yeast fermentation of green coffee beans on antioxidant activity and consumer acceptability573

Key Indexes

The Wiley Hindawi Partnership

Journal of Food Quality is a Wiley Hindawi Partnership Title. Click here for more information.