Journal of Food Quality
1.360
Current Impact Factor
1.360
Current Impact Factor
93
Days
Average time from submission to acceptance
40
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 | 4,265 |
| Chemical composition and antioxidant properties of five white onion (Allium cepa L.) landraces | 3,710 |
| The role of microbes in coffee fermentation and their impact on coffee quality | 3,650 |
| Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka | 3,395 |
| Impact of Different Extraction Solvents on Bioactive Compounds and Antioxidant Capacity from the Root of Salacia chinensis L. | 2,735 |
| Analysis of Sugarcane Juice Quality Indexes | 2,525 |
| Rapid Analysis Procedures For Triglycerides And Fatty Acids As Pentyl And Phenethyl Esters For The Detection Of Butter Adulteration Using Chromatographic Techniques | 2,464 |
| Effect of salinity intrusion on food crops, livestock and fish species at Kalapara coastal belt in Bangladesh | 2,164 |
| Texture, Color and Sensory Features of Low-sugar Gooseberry Jams Enriched with Plant Ingredients with Pro-health Properties | 1,892 |
| Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat | 1,874 |
Most Viewed Special Issue Articles
| Quality and Operations Management in Food Supply Chains: A Literature Review | 3,218 |
| Antioxidant properties of popular turmeric (Curcuma longa) varieties from Bangladesh | 3,066 |
| Health and safety considerations of fermented sausages | 2,279 |
| Methods for extraction of muscle proteins from meat and fish using denaturing and non-denaturing solutions | 2,265 |
| Natural food additives and preservatives for fish-paste products: a review of the past, present, and future states of research | 2,198 |
| A comprehensive study on the effect of roasting and frying on fatty acids profiles and antioxidant capacity of almonds, pine, cashew and pistachio. | 2,095 |
| The Use of Starter Cultures in Traditional Meat Products | 2,024 |
| Natural Preservatives to Improve Food Quality and Safety | 2,002 |
| Effects of UV-C light exposure and refrigeration on phenolic and antioxidant profiles of subtropical fruits (litchi, longan, rambutan) in different fruit forms | 1,754 |
| Effect of yeast fermentation of green coffee beans on antioxidant activity and consumer acceptability | 1,602 |
The Wiley Hindawi Partnership
Journal of Food Quality is a Wiley Hindawi Partnership Title. Click here for more information.
