Example of Food Research International format
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Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format
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Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format Example of Food Research International format
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This content is only for preview purposes. The original open access content can be found here.
open access Open Access
recommended Recommended

Food Research International — Template for authors

Publisher: Elsevier
Categories Rank Trend in last 3 yrs
Food Science #22 of 310 down down by 3 ranks
journal-quality-icon Journal quality:
High
calendar-icon Last 4 years overview: 3149 Published Papers | 25622 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 02/06/2020
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Journal Performance & Insights

CiteRatio

SCImago Journal Rank (SJR)

Source Normalized Impact per Paper (SNIP)

A measure of average citations received per peer-reviewed paper published in the journal.

Measures weighted citations received by the journal. Citation weighting depends on the categories and prestige of the citing journal.

Measures actual citations received relative to citations expected for the journal's category.

8.1

31% from 2019

CiteRatio for Food Research International from 2016 - 2020
Year Value
2020 8.1
2019 6.2
2018 5.8
2017 6.4
2016 6.8
graph view Graph view
table view Table view

1.479

3% from 2019

SJR for Food Research International from 2016 - 2020
Year Value
2020 1.479
2019 1.44
2018 1.328
2017 1.472
2016 1.612
graph view Graph view
table view Table view

1.816

9% from 2019

SNIP for Food Research International from 2016 - 2020
Year Value
2020 1.816
2019 1.661
2018 1.512
2017 1.491
2016 1.684
graph view Graph view
table view Table view

insights Insights

  • CiteRatio of this journal has increased by 31% in last years.
  • This journal’s CiteRatio is in the top 10 percentile category.

insights Insights

  • SJR of this journal has increased by 3% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has increased by 9% in last years.
  • This journal’s SNIP is in the top 10 percentile category.

Food Research International

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Elsevier

Food Research International

Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication o...... Read More

Food Science

Agricultural and Biological Sciences

i
Last updated on
02 Jun 2020
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ISSN
0963-9969
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Impact Factor
High - 1.791
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Open Access
Yes
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Sherpa RoMEO Archiving Policy
Green faq
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Plagiarism Check
Available via Turnitin
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Endnote Style
Download Available
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Bibliography Name
elsarticle-num
i
Citation Type
Author Year
(Blonder et al., 1982)
i
Bibliography Example
Blonder, G. E., Tinkham, M., and Klapwijk, T. M. (1982). Transition from metallic to tunneling regimes in superconducting microconstrictions: Excess current, charge imbalance, and super- current conversion. Phys. Rev. B, 25(7):4515–4532.

Top papers written in this journal

Journal Article DOI: 10.1016/J.FOODRES.2007.07.004
Applications of spray-drying in microencapsulation of food ingredients: An overview
Adem Gharsallaoui1, Gaëlle Roudaut1, Odile Chambin1, Andrée Voilley1, Rémi Saurel1

Abstract:

Spray-drying process has been used for decades to encapsulate food ingredients such as flavors, lipids, and carotenoids. During this drying process, the evaporation of solvent, that is most often water, is rapid and the entrapment of the interest compound occurs quasi-instantaneously. This required property imposes a strict s... Spray-drying process has been used for decades to encapsulate food ingredients such as flavors, lipids, and carotenoids. During this drying process, the evaporation of solvent, that is most often water, is rapid and the entrapment of the interest compound occurs quasi-instantaneously. This required property imposes a strict screening of the encapsulating materials to be used in addition to an optimization of the operating conditions. Likewise, if the encapsulated compound is of hydrophobic nature, the stability of the feed emulsion before drying should also be considered. Thus, spray-drying microencapsulation process must rather be considered as an art than a science because of the many factors to optimize and the complexity of the heat and mass transfer phenomena that take place during the microcapsule formation. This paper reports the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying. Besides, a summary of the most commonly used wall materials and the main encapsulated food compounds are presented. read more read less

Topics:

Spray drying (55%)55% related to the paper
1,753 Citations
Journal Article DOI: 10.1016/S0963-9969(96)00066-X
Significance of biogenic amines to food safety and human health

Abstract:

Biogenic amines are natural antinutrition factors and are important from a hygienic point of view as they have been implicated as the causative agents in a number of food poisoning episodes, and they are able to initiate various pharmacological reactions. Histamine, putrescine, cadaverine, tyramine, tryptamine, β-phenylethyla... Biogenic amines are natural antinutrition factors and are important from a hygienic point of view as they have been implicated as the causative agents in a number of food poisoning episodes, and they are able to initiate various pharmacological reactions. Histamine, putrescine, cadaverine, tyramine, tryptamine, β-phenylethylamine, spermine, and spermidine are considered to be the most important biogenic amines occurring in foods. These amines are designated as biogenic because they are formed by the action of living organisms. Histamine has been implicated as the causative agent in several outbreaks of food poisoning, while tyramine and β-phenylethylamine have been proposed as the initiators of hypertensive crisis. The toxicity of biogenic amines to chicks in terms of loss of weight and mortality was also reported. The toxicity of histamine appeared to be enhanced by the presence of other amines such as cadaverine, putrescine, and tyramine. Biogenic amines may also be considered as carcinogens because of their ability to react with nitrites to form potentially carcinogenic nitrosamines. The biogenic amine content of various foods and feed have been widely studied and found in cheese, fish and meat products, eggs and mushrooms. Food substances that have been prepared by a fermentative process, or have been exposed to microbial contamination during aging or storage, are likely to contain amines. Alcoholic beverages such as beers can contain biogenic amines, as do some other fermented foods such as sauerkraut and soy bean products. Amines were also considered as endogenous to plant substance that is commonly used for food, where some fruits and vegetables were found to contain high concentrations of various amines. read more read less

Topics:

Biogenic amine (59%)59% related to the paper, Cadaverine (51%)51% related to the paper
1,059 Citations
open accessOpen access Journal Article DOI: 10.1016/J.FOODRES.2009.03.019
Nanocomposites for food packaging applications
Henriette M.C. Azeredo1

Abstract:

Most materials currently used for food packaging are non-degradable, generating environmental problems. Several biopolymers have been exploited to develop materials for eco-friendly food packaging. However, the use of biopolymers has been limited because of their usually poor mechanical and barrier properties, which may be im... Most materials currently used for food packaging are non-degradable, generating environmental problems. Several biopolymers have been exploited to develop materials for eco-friendly food packaging. However, the use of biopolymers has been limited because of their usually poor mechanical and barrier properties, which may be improved by adding reinforcing compounds (fillers), forming composites. Most reinforced materials present poor matrix–filler interactions, which tend to improve with decreasing filler dimensions. The use of fillers with at least one nanoscale dimension (nanoparticles) produces nanocomposites. Nanoparticles have proportionally larger surface area than their microscale counterparts, which favors the filler–matrix interactions and the performance of the resulting material. Besides nanoreinforcements, nanoparticles can have other functions when added to a polymer, such as antimicrobial activity, enzyme immobilization, biosensing, etc. The main kinds of nanoparticles which have been studied for use in food packaging systems are overviewed, as well as their effects and applications. read more read less

Topics:

Filler (packaging) (58%)58% related to the paper, Food packaging (56%)56% related to the paper
View PDF
941 Citations
Journal Article DOI: 10.1016/J.FOODRES.2009.09.003
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
Joyce I. Boye1, Fatemeh Zare2, Alison Pletch2

Abstract:

Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals and other foods rich in sulphur-containing amino acids and tryptophan. The pr... Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals and other foods rich in sulphur-containing amino acids and tryptophan. The protein content of most pulse legumes fall within the range of 17–30% (d.w.b.). Apart from their nutritional properties, pulse proteins also possess functional properties that play an important role in food formulation and processing. Examples of such functional properties include solubility, water and fat binding capacity and foaming. Various research studies indicate that some functional properties of pulse proteins may be comparable to those of other frequently used proteins such as soy and whey. The functional properties of pulse proteins have been exploited in the preparation and development of products such as bakery products, soups, extruded products and ready to eat snacks. The growing body of research on the health benefits associated with the consumption of pulses has increased interest in developing innovative technologies to expand the use of pulses in food products. At the same time, there are growing global food security challenges and protein malnutrition continues to be a problem in many countries around the world. Pulses, especially when blended with cereal proteins, may offer a promising alternative source for nutritional and functional proteins. This review provides an overview of the characteristics of pulse proteins, current and emerging techniques for their fractionation, their major functional properties and opportunities for their use in various applications. read more read less
739 Citations
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Food Research International format uses elsarticle-num citation style.

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Frequently asked questions

1. Can I write Food Research International in LaTeX?

Absolutely not! Our tool has been designed to help you focus on writing. You can write your entire paper as per the Food Research International guidelines and auto format it.

2. Do you follow the Food Research International guidelines?

Yes, the template is compliant with the Food Research International guidelines. Our experts at SciSpace ensure that. If there are any changes to the journal's guidelines, we'll change our algorithm accordingly.

3. Can I cite my article in multiple styles in Food Research International?

Of course! We support all the top citation styles, such as APA style, MLA style, Vancouver style, Harvard style, and Chicago style. For example, when you write your paper and hit autoformat, our system will automatically update your article as per the Food Research International citation style.

4. Can I use the Food Research International templates for free?

Sign up for our free trial, and you'll be able to use all our features for seven days. You'll see how helpful they are and how inexpensive they are compared to other options, Especially for Food Research International.

5. Can I use a manuscript in Food Research International that I have written in MS Word?

Yes. You can choose the right template, copy-paste the contents from the word document, and click on auto-format. Once you're done, you'll have a publish-ready paper Food Research International that you can download at the end.

6. How long does it usually take you to format my papers in Food Research International?

It only takes a matter of seconds to edit your manuscript. Besides that, our intuitive editor saves you from writing and formatting it in Food Research International.

7. Where can I find the template for the Food Research International?

It is possible to find the Word template for any journal on Google. However, why use a template when you can write your entire manuscript on SciSpace , auto format it as per Food Research International's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

8. Can I reformat my paper to fit the Food Research International's guidelines?

Of course! You can do this using our intuitive editor. It's very easy. If you need help, our support team is always ready to assist you.

9. Food Research International an online tool or is there a desktop version?

SciSpace's Food Research International is currently available as an online tool. We're developing a desktop version, too. You can request (or upvote) any features that you think would be helpful for you and other researchers in the "feature request" section of your account once you've signed up with us.

10. I cannot find my template in your gallery. Can you create it for me like Food Research International?

Sure. You can request any template and we'll have it setup within a few days. You can find the request box in Journal Gallery on the right side bar under the heading, "Couldn't find the format you were looking for like Food Research International?”

11. What is the output that I would get after using Food Research International?

After writing your paper autoformatting in Food Research International, you can download it in multiple formats, viz., PDF, Docx, and LaTeX.

12. Is Food Research International's impact factor high enough that I should try publishing my article there?

To be honest, the answer is no. The impact factor is one of the many elements that determine the quality of a journal. Few of these factors include review board, rejection rates, frequency of inclusion in indexes, and Eigenfactor. You need to assess all these factors before you make your final call.

13. What is Sherpa RoMEO Archiving Policy for Food Research International?

SHERPA/RoMEO Database

We extracted this data from Sherpa Romeo to help researchers understand the access level of this journal in accordance with the Sherpa Romeo Archiving Policy for Food Research International. The table below indicates the level of access a journal has as per Sherpa Romeo's archiving policy.

RoMEO Colour Archiving policy
Green Can archive pre-print and post-print or publisher's version/PDF
Blue Can archive post-print (ie final draft post-refereeing) or publisher's version/PDF
Yellow Can archive pre-print (ie pre-refereeing)
White Archiving not formally supported
FYI:
  1. Pre-prints as being the version of the paper before peer review and
  2. Post-prints as being the version of the paper after peer-review, with revisions having been made.

14. What are the most common citation types In Food Research International?

The 5 most common citation types in order of usage for Food Research International are:.

S. No. Citation Style Type
1. Author Year
2. Numbered
3. Numbered (Superscripted)
4. Author Year (Cited Pages)
5. Footnote

15. How do I submit my article to the Food Research International?

It is possible to find the Word template for any journal on Google. However, why use a template when you can write your entire manuscript on SciSpace , auto format it as per Food Research International's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

16. Can I download Food Research International in Endnote format?

Yes, SciSpace provides this functionality. After signing up, you would need to import your existing references from Word or Bib file to SciSpace. Then SciSpace would allow you to download your references in Food Research International Endnote style according to Elsevier guidelines.

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I spent hours with MS word for reformatting. It was frustrating - plain and simple. With SciSpace, I can draft my manuscripts and once it is finished I can just submit. In case, I have to submit to another journal it is really just a button click instead of an afternoon of reformatting.

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