Example of Food Analytical Methods format
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Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format
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Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format Example of Food Analytical Methods format
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open access Open Access ISSN: 19369751 e-ISSN: 1936976X
recommended Recommended

Food Analytical Methods — Template for authors

Publisher: Springer
Categories Rank Trend in last 3 yrs
Safety Research #8 of 88 up up by 2 ranks
Safety, Risk, Reliability and Quality #27 of 165 up up by 8 ranks
Food Science #56 of 310 up up by 11 ranks
Applied Microbiology and Biotechnology #32 of 113 up up by 11 ranks
Analytical Chemistry #36 of 122 up up by 12 ranks
journal-quality-icon Journal quality:
High
calendar-icon Last 4 years overview: 1271 Published Papers | 6887 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 10/07/2020
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Journal Performance & Insights

  • Impact Factor
  • CiteRatio
  • SJR
  • SNIP

Impact factor 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.

2.667

11% from 2018

Impact factor for Food Analytical Methods from 2016 - 2019
Year Value
2019 2.667
2018 2.413
2017 2.245
2016 2.038
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 11% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

CiteRatio is a measure of average citations received per peer-reviewed paper published in the journal.

5.4

15% from 2019

CiteRatio for Food Analytical Methods from 2016 - 2020
Year Value
2020 5.4
2019 4.7
2018 3.9
2017 3.4
2016 3.3
graph view Graph view
table view Table view

insights Insights

  • CiteRatio of this journal has increased by 15% in last years.
  • This journal’s CiteRatio is in the top 10 percentile category.

SCImago Journal Rank (SJR) measures weighted citations received by the journal. Citation weighting depends on the categories and prestige of the citing journal.

0.684

2% from 2019

SJR for Food Analytical Methods from 2016 - 2020
Year Value
2020 0.684
2019 0.673
2018 0.688
2017 0.662
2016 0.639
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has increased by 2% in last years.
  • This journal’s SJR is in the top 10 percentile category.

Source Normalized Impact per Paper (SNIP) measures actual citations received relative to citations expected for the journal's category.

0.943

8% from 2019

SNIP for Food Analytical Methods from 2016 - 2020
Year Value
2020 0.943
2019 0.875
2018 0.906
2017 0.867
2016 0.809
graph view Graph view
table view Table view

insights Insights

  • SNIP of this journal has increased by 8% in last years.
  • This journal’s SNIP is in the top 10 percentile category.

Related Journals

open access Open Access ISSN: 22119124
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CiteRatio: 10.3 | SJR: 2.35 | SNIP: 3.458
open access Open Access ISSN: 15571858 e-ISSN: 15571866

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CiteRatio: 4.3 | SJR: 0.815 | SNIP: 0.801
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Food Analytical Methods

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Springer

Food Analytical Methods

Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology ...... Read More

Safety Research

Safety, Risk, Reliability and Quality

Food Science

Applied Microbiology and Biotechnology

Analytical Chemistry

Social Sciences

i
Last updated on
10 Jul 2020
i
ISSN
1936-9751
i
Impact Factor
Medium - 0.873
i
Open Access
No
i
Sherpa RoMEO Archiving Policy
Green faq
i
Plagiarism Check
Available via Turnitin
i
Endnote Style
Download Available
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Bibliography Name
SPBASIC
i
Citation Type
Author Year
(Blonder et al, 1982)
i
Bibliography Example
Beenakker CWJ (2006) Specular andreev reflection in graphene. Phys Rev Lett 97(6):067,007, URL 10.1103/PhysRevLett.97.067007

Top papers written in this journal

Journal Article DOI: 10.1007/S12161-008-9067-7
Review of methods to determine antioxidant capacities.
Ayse Serap Karadag1, Beraat Özçelik1, Samim Saner
13 Jan 2009 - Food Analytical Methods

Abstract:

Antioxidant capacity is related with compounds capable of protecting a biological system against the potentially harmful effect of processes or reactions involving reactive oxygen and nitrogen species (ROS and RNS). These protective effects of antioxidants have received increasing attention within biological, medical, nutriti... Antioxidant capacity is related with compounds capable of protecting a biological system against the potentially harmful effect of processes or reactions involving reactive oxygen and nitrogen species (ROS and RNS). These protective effects of antioxidants have received increasing attention within biological, medical, nutritional, and agrochemical fields and resulted in the requirement of simple, convenient, and reliable antioxidant capacity determination methods. Many methods which differ from each other in terms of reaction mechanisms, oxidant and target/probe species, reaction conditions, and expression of results have been developed and tested in the literature. In this review, the methods most widely used for the determination of antioxidant capacity are evaluated, presenting the general principals, recent applications, and their strengths and limitations. Analysis conditions, substrate, and antioxidant concentration should simulate real food or biological systems as much as possible when selecting the antioxidant capacity method. The total antioxidant capacity value should include methods applicable to both lipophilic and hydrophilic antioxidants, with regards the similarity and differences of both hydrogen atom transfer and electron transfer mechanism. The methods including various ROS/RNS also have to be designed to comprehensively evaluate the antioxidant capacity of a sample. read more read less
488 Citations
open accessOpen access Journal Article DOI: 10.1007/S12161-014-9814-X
Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay
Anna Pękal1, Krystyna Pyrzynska1
11 Feb 2014 - Food Analytical Methods

Abstract:

Two widely applied spectrophotometric assays based on aluminium complex formation used for determination of total flavonoid content in food or medicinal plant samples were examined for several compounds from different classes of flavonoid family. The method which involves the measurement at 410–430 nm after addition of AlCl3 ... Two widely applied spectrophotometric assays based on aluminium complex formation used for determination of total flavonoid content in food or medicinal plant samples were examined for several compounds from different classes of flavonoid family. The method which involves the measurement at 410–430 nm after addition of AlCl3 solution is selective only for flavonols and flavones luteolin. The procedure in the presence of NaNO2 in alkaline medium seems to be specific for rutin, luteolin and catechins, but also phenolic acids exhibit considerable absorbance at 510 nm. Application of both procedures to natural samples gave different order in terms of their flavonoid content. Thus, the expression “total flavonoid” content is not adequate as the results of both methods are dependent on the structure of the individual flavonoids present. read more read less

Topics:

Luteolin (60%)60% related to the paper, Rutin (54%)54% related to the paper, Flavonols (54%)54% related to the paper, Flavones (53%)53% related to the paper, Flavonoid (53%)53% related to the paper
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324 Citations
Journal Article DOI: 10.1007/S12161-009-9106-Z
Nutritional Quality of Edible Parts of Moringa oleifera
02 Aug 2010 - Food Analytical Methods

Abstract:

This study was carried out in order to compare the biochemical characteristics from three edible parts of the multipurpose tree Moringa oleifera such as the leaves, flowers, and immature pods. On average, the three most abundant amino acids were glutamic acid, arginine, and aspartic acid. The fatty acids present at the highes... This study was carried out in order to compare the biochemical characteristics from three edible parts of the multipurpose tree Moringa oleifera such as the leaves, flowers, and immature pods. On average, the three most abundant amino acids were glutamic acid, arginine, and aspartic acid. The fatty acids present at the highest content were linolenic acid (C18:3ω3), palmitic acid (C16:0), linoleic acid (C18:2ω6), and oleic acid (C18:1ω9). The chemical composition (of dry weight) ranged from 19.34% to 22.42% for protein, 1.28% to 4.96% for lipids, 7.62% to 14.60% for ash, and 30.97% to 46.78% for dietary fiber. M. oleifera is a nonconventional plant with substantial nutritional value. read more read less

Topics:

Linoleic acid (59%)59% related to the paper, Linolenic acid (57%)57% related to the paper, Moringa (55%)55% related to the paper, Palmitic acid (55%)55% related to the paper, Oleic acid (54%)54% related to the paper
166 Citations
Journal Article DOI: 10.1007/S12161-010-9139-3
Antioxidant Activity of Pink-Flesh Guava (Psidium guajava L.): Effect of Extraction Techniques and Solvents
Khalid Hamid Musa1, Aminah Abdullah1, Khairiah Jusoh1, Vimala Subramaniam2
01 Mar 2011 - Food Analytical Methods

Abstract:

The effect of commonly used techniques and solvents in the antioxidant activities of pink-flesh guava fruit were studied. The extraction techniques compared were homogenization, shaking, sonication, magnetic stirring, and maceration for 1, 2, and 3 days. The solvent systems used were methanol, ethanol, and acetone at three di... The effect of commonly used techniques and solvents in the antioxidant activities of pink-flesh guava fruit were studied. The extraction techniques compared were homogenization, shaking, sonication, magnetic stirring, and maceration for 1, 2, and 3 days. The solvent systems used were methanol, ethanol, and acetone at three different concentrations (50%, 70%, and 100%) and with 100% distilled water. The antioxidant activity of the fruit was evaluated using Folin–Ciocalteu index, ferric-reducing antioxidant power assay, and 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging capacity. Ultrasonic and homogenization were the best techniques to extract the antioxidant from guava fruit. Homogenization technique was found to be the most convenient exhaustive and time-saving extraction technique. Results showed that the extracting solvent significantly (P < 0.05) altered the antioxidant property estimations of pink-flesh guava fruit. Pure solvents were inefficient extraction media for antioxidant. Enhanced extraction yields were obtained from solvent containing higher water concentrations and 50% acetone is a recommended solvent for extracting antioxidants compounds from pink-flesh guava fruit. High correlations between phenolic compositions and antioxidant activities of pink-flesh guava extracts were observed. High levels of antioxidant activities were detected in pink-flesh guava, indicating that the fruit may serve as an excellent dietary source of natural antioxidants. read more read less

Topics:

Maceration (wine) (50%)50% related to the paper
148 Citations
Journal Article DOI: 10.1007/S12161-009-9091-2
Analysis of Flavonoids in Portulaca oleracea L. by UV–Vis Spectrophotometry with Comparative Study on Different Extraction Technologies
Hongbin Zhu1, Yuzhi Wang1, Yuxuan Liu1, Yalin Xia1, Tian Tang1
01 Jun 2010 - Food Analytical Methods

Abstract:

Portulaca oleracea L. is a traditional edible and medicinal plant in China. Flavonoids are one of the main active ingredients of this plant. Five extraction technologies of flavonoids from P. oleracea L. were investigated and compared, including microwave-assisted extraction, ultrasonic extraction, reflux extraction, Soxhlet ... Portulaca oleracea L. is a traditional edible and medicinal plant in China. Flavonoids are one of the main active ingredients of this plant. Five extraction technologies of flavonoids from P. oleracea L. were investigated and compared, including microwave-assisted extraction, ultrasonic extraction, reflux extraction, Soxhlet extraction, and marinated extraction. The results showed that microwave-assisted extraction was most suitable for the extraction of flavonoids from P. oleracea L. because of its high effect and short extraction time. The found optimum extraction conditions were that the ethanol concentration was 70% (v/v), solid–liquid ratio was 1:50, extracting temperature was 50 °C and irradiation time was 9 min. Quantification was performed by means of UV–Vis spectrophotometry with chromogenic system of NaNO2–Al (NO3)3–NaOH. Under the optimum conditions, the calibration curve for the analyte was linear with the correlation coefficients greater than 0.9999. The average recovery was 102.6%, and its RSD was 1.13%(n = 5). Eight types of P. oleracea L. according to different habits were investigated. The total content of flavonoids was 7.16, 7.10, 9.38, 6.82, 6.78, 11.36, 5.12, and 1.76 mg g−1, respectively. read more read less

Topics:

Extraction (chemistry) (59%)59% related to the paper
147 Citations
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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 those factors the review board, rejection rates, frequency of inclusion in indexes, Eigenfactor, etc. You must assess all the factors and then take the final call.

SHERPA/RoMEO Database

We have extracted this data from Sherpa Romeo to help our researchers understand the access level of this journal. The following table indicates the level of access a journal has as per Sherpa Romeo 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.

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S. No. Citation Style Type
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SciSpace would allow download of your references in Food Analytical Methods Endnote style, according to springer guidelines.

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