Example of Food Science and Technology International format
Recent searches

Example of Food Science and Technology International format Example of Food Science and Technology International format Example of Food Science and Technology International format Example of Food Science and Technology International format
Sample paper formatted on SciSpace - SciSpace
This content is only for preview purposes. The original open access content can be found here.
Look Inside
Example of Food Science and Technology International format Example of Food Science and Technology International format Example of Food Science and Technology International format Example of Food Science and Technology International format
Sample paper formatted on SciSpace - SciSpace
This content is only for preview purposes. The original open access content can be found here.
open access Open Access

Food Science and Technology International — Template for authors

Publisher: SAGE
Categories Rank Trend in last 3 yrs
Industrial and Manufacturing Engineering #110 of 336 down down by 21 ranks
Food Science #111 of 310 down down by 10 ranks
Chemical Engineering (all) #102 of 279 down down by 3 ranks
journal-quality-icon Journal quality:
Good
calendar-icon Last 4 years overview: 264 Published Papers | 875 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 23/06/2020
Related journals
Insights
General info
Top papers
Popular templates
Get started guide
Why choose from SciSpace
FAQ

Related Journals

open access Open Access

Springer

Quality:  
Good
CiteRatio: 3.0
SJR: 0.506
SNIP: 0.822
open access Open Access
recommended Recommended

Taylor and Francis

Quality:  
High
CiteRatio: 17.2
SJR: 2.03
SNIP: 3.144
open access Open Access

American Chemical Society

Quality:  
High
CiteRatio: 5.6
SJR: 0.878
SNIP: 1.033

Journal Performance & Insights

Impact Factor

CiteRatio

Determines the importance of a journal by taking a measure of frequency with which the average article in a journal has been cited in a particular year.

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

1.654

35% from 2018

Impact factor for Food Science and Technology International from 2016 - 2019
Year Value
2019 1.654
2018 1.221
2017 1.081
2016 0.991
graph view Graph view
table view Table view

3.3

22% from 2019

CiteRatio for Food Science and Technology International from 2016 - 2020
Year Value
2020 3.3
2019 2.7
2018 2.8
2017 2.4
2016 2.0
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 35% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

insights Insights

  • CiteRatio of this journal has increased by 22% in last years.
  • This journal’s CiteRatio is in the top 10 percentile category.

SCImago Journal Rank (SJR)

Source Normalized Impact per Paper (SNIP)

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.

0.523

6% from 2019

SJR for Food Science and Technology International from 2016 - 2020
Year Value
2020 0.523
2019 0.554
2018 0.546
2017 0.509
2016 0.451
graph view Graph view
table view Table view

0.847

3% from 2019

SNIP for Food Science and Technology International from 2016 - 2020
Year Value
2020 0.847
2019 0.82
2018 0.815
2017 0.598
2016 0.608
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has decreased by 6% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

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

Food Science and Technology International

Guideline source: View

All company, product and service names used in this website are for identification purposes only. All product names, trademarks and registered trademarks are property of their respective owners.

Use of these names, trademarks and brands does not imply endorsement or affiliation. Disclaimer Notice

SAGE

Food Science and Technology International

Food Science and Technology International (FSTI) is a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:food processing and engineering, food safety and preservation, food biotechnolo...... Read More

Engineering

i
Last updated on
23 Jun 2020
i
ISSN
1082-0132
i
Impact Factor
Medium - 0.728
i
Open Access
No
i
Sherpa RoMEO Archiving Policy
Green faq
i
Plagiarism Check
Available via Turnitin
i
Endnote Style
Download Available
i
Bibliography Name
SageV
i
Citation Type
Numbered (Superscripted)
25
i
Bibliography Example
Blonder GE, Tinkham M and Klapwijk TM. Transition from metallic to tunneling regimes in superconducting microconstrictions: Excess current, charge imbalance, and supercurrent conversion. Phys. Rev. B 1982; 25(7): 4515–4532. URL 10.1103/PhysRevB.25.4515.

Top papers written in this journal

Journal Article DOI: 10.1106/108201302026770
Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems:

Abstract:

Free radical generation is directly related with oxidation in foods and biological systems. Therefore, the search for methods to determine free radical scavenging is important. In this work are described the methods used for this purpose in both substrates as well as in specific cases of their application. The main methods co... Free radical generation is directly related with oxidation in foods and biological systems. Therefore, the search for methods to determine free radical scavenging is important. In this work are described the methods used for this purpose in both substrates as well as in specific cases of their application. The main methods comprise superoxide radicals scavenging (O2·-); hydrogen peroxide scavenging (H2O2); hypochlorous acid scavenging (HOCl); hydroxyl radical scavenging (HO.); peroxyl radical scavenging (ROO.), among them are the methods that use azo-compounds to generate peroxyl radicals, such as the ``TRAP'' method (Total Radical-Trapping Antioxidant Parameter) and the ``ORAC'' method (Oxygen-Radical Absorbance Capacity); the scavenging of radical cation 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonate) or the ABTS or the ``TEAC'' method (Trolox Equivalent Antioxidant Capacity); the scavenging of stable radical 2,2-diphenyl-1-picrylhydrazyl or DPPH . method and the scavenging of radical cation N,N-dime... read more read less

Topics:

Trolox equivalent antioxidant capacity (54%)54% related to the paper, Radical ion (53%)53% related to the paper, Hydroxyl radical (52%)52% related to the paper, ABTS (51%)51% related to the paper, Scavenging (50%)50% related to the paper
1,085 Citations
open accessOpen access Journal Article
In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India

Topics:

Phyllanthus (60%)60% related to the paper, Phyllanthus maderaspatensis (58%)58% related to the paper, Phyllanthus urinaria (58%)58% related to the paper
908 Citations
Journal Article DOI: 10.1177/108201329500100203
Review : High-pressure, microbial inactivation and food preservation:
J.Claude Cheftel1

Abstract:

High pressure (1 to 10 kbars, i.e. 100-1000 MPa) affects biological constituents and systems. Several physicochemical properties of water are modified, such as the density, the ionic dissociation (... High pressure (1 to 10 kbars, i.e. 100-1000 MPa) affects biological constituents and systems. Several physicochemical properties of water are modified, such as the density, the ionic dissociation (... read more read less
727 Citations
open accessOpen access Journal Article DOI: 10.1590/1678-457X.6749
Physicochemical properties, modifications and applications of starches from different botanical sources

Abstract:

Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applic... Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed. read more read less
View PDF
570 Citations
Journal Article DOI: 10.1177/1082013204044359
Advantages and Limitations on Processing Foods by UV Light
G. V. Barbosa-C·novas1

Abstract:

Fresh food products can be processed using UV light as a germicidal medium to reduce the food-borne microbial load. Water has been treated with UV light to obtain drinking water for quite some time. Pumpable fruit and vegetable products are generally very suitable for processing by UV light to reduce the microbial load. Today... Fresh food products can be processed using UV light as a germicidal medium to reduce the food-borne microbial load. Water has been treated with UV light to obtain drinking water for quite some time. Pumpable fruit and vegetable products are generally very suitable for processing by UV light to reduce the microbial load. Today, most of these products are pasteurised to obtain microbiologically safe and nutritious products. However, pasteurisation can change the taste and flavour of such products because of the temperature and processing time. Juices from different sources can be treated by exposure to UV light at different doses. On the other hand, variables such as flow rate, exposure time, type of fruit product, juice colour and juice composition, among other variables, need to be studied to obtain fruit products with reduced microbial load, increased shelf life and adequate sensory and nutritional characteristics. Reduction of microbial load through UV light application as a disinfection medium for food products other than liquids is also being studied. Moreover, UV technology could be a source for pasteurisation of liquids, or disinfection of solid foods as an alternative technology, instead of thermal treatment or application of antimicrobial compounds. read more read less

Topics:

Pasteurization (52%)52% related to the paper, Shelf life (50%)50% related to the paper
532 Citations
Author Pic

SciSpace is a very innovative solution to the formatting problem and existing providers, such as Mendeley or Word did not really evolve in recent years.

- Andreas Frutiger, Researcher, ETH Zurich, Institute for Biomedical Engineering

Get MS-Word and LaTeX output to any Journal within seconds
1
Choose a template
Select a template from a library of 40,000+ templates
2
Import a MS-Word file or start fresh
It takes only few seconds to import
3
View and edit your final output
SciSpace will automatically format your output to meet journal guidelines
4
Submit directly or Download
Submit to journal directly or Download in PDF, MS Word or LaTeX

(Before submission check for plagiarism via Turnitin)

clock Less than 3 minutes

What to expect from SciSpace?

Speed and accuracy over MS Word

''

With SciSpace, you do not need a word template for Food Science and Technology International.

It automatically formats your research paper to SAGE formatting guidelines and citation style.

You can download a submission ready research paper in pdf, LaTeX and docx formats.

Time comparison

Time taken to format a paper and Compliance with guidelines

Plagiarism Reports via Turnitin

SciSpace has partnered with Turnitin, the leading provider of Plagiarism Check software.

Using this service, researchers can compare submissions against more than 170 million scholarly articles, a database of 70+ billion current and archived web pages. How Turnitin Integration works?

Turnitin Stats
Publisher Logos

Freedom from formatting guidelines

One editor, 100K journal formats – world's largest collection of journal templates

With such a huge verified library, what you need is already there.

publisher-logos

Easy support from all your favorite tools

Food Science and Technology International format uses SageV citation style.

Automatically format and order your citations and bibliography in a click.

SciSpace allows imports from all reference managers like Mendeley, Zotero, Endnote, Google Scholar etc.

Frequently asked questions

1. Can I write Food Science and Technology 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 Science and Technology International guidelines and auto format it.

2. Do you follow the Food Science and Technology International guidelines?

Yes, the template is compliant with the Food Science and Technology 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 Science and Technology 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 Science and Technology International citation style.

4. Can I use the Food Science and Technology 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 Science and Technology International.

5. Can I use a manuscript in Food Science and Technology 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 Science and Technology International that you can download at the end.

6. How long does it usually take you to format my papers in Food Science and Technology 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 Science and Technology International.

7. Where can I find the template for the Food Science and Technology 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 Science and Technology 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 Science and Technology 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 Science and Technology International an online tool or is there a desktop version?

SciSpace's Food Science and Technology 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 Science and Technology 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 Science and Technology International?”

11. What is the output that I would get after using Food Science and Technology International?

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

12. Is Food Science and Technology 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 Science and Technology 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 Science and Technology 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 Science and Technology International?

The 5 most common citation types in order of usage for Food Science and Technology 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 Science and Technology 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 Science and Technology International's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

16. Can I download Food Science and Technology 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 Science and Technology International Endnote style according to Elsevier guidelines.

Fast and reliable,
built for complaince.

Instant formatting to 100% publisher guidelines on - SciSpace.

Available only on desktops 🖥

No word template required

Typset automatically formats your research paper to Food Science and Technology International formatting guidelines and citation style.

Verifed journal formats

One editor, 100K journal formats.
With the largest collection of verified journal formats, what you need is already there.

Trusted by academicians

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.

Andreas Frutiger
Researcher & Ex MS Word user
Use this template