Example of Food Science and Biotechnology format
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Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format Example of Food Science and Biotechnology format
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open access Open Access

Food Science and Biotechnology — Template for authors

Publisher: Springer
Categories Rank Trend in last 3 yrs
Food Science #114 of 310 up up by 31 ranks
Biotechnology #146 of 282 up up by 21 ranks
Applied Microbiology and Biotechnology #62 of 113 up up by 9 ranks
journal-quality-icon Journal quality:
Good
calendar-icon Last 4 years overview: 814 Published Papers | 2610 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 19/07/2020
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Related Journals

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American Society for Microbiology

Quality:  
High
CiteRatio: 7.1
SJR: 1.552
SNIP: 1.292
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Taylor and Francis

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CiteRatio: 14.9
SJR: 1.702
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Springer

Quality:  
High
CiteRatio: 7.7
SJR: 1.053
SNIP: 1.746
open access Open Access
recommended Recommended

Nature

Quality:  
High
CiteRatio: 37.4
SJR: 15.358
SNIP: 7.029

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.

1.513

70% from 2018

Impact factor for Food Science and Biotechnology from 2016 - 2019
Year Value
2019 1.513
2018 0.888
2017 0.786
2016 0.699
graph view Graph view
table view Table view

3.2

52% from 2019

CiteRatio for Food Science and Biotechnology from 2016 - 2020
Year Value
2020 3.2
2019 2.1
2018 1.7
2017 1.5
2016 1.4
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 70% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

insights Insights

  • CiteRatio of this journal has increased by 52% 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.

0.595

34% from 2019

SJR for Food Science and Biotechnology from 2016 - 2020
Year Value
2020 0.595
2019 0.443
2018 0.412
2017 0.381
2016 0.378
graph view Graph view
table view Table view

0.946

49% from 2019

SNIP for Food Science and Biotechnology from 2016 - 2020
Year Value
2020 0.946
2019 0.633
2018 0.526
2017 0.453
2016 0.491
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has increased by 34% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has increased by 49% in last years.
  • This journal’s SNIP is in the top 10 percentile category.

Food Science and Biotechnology

Guideline source: View

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Springer

Food Science and Biotechnology

The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB) (ISSN:1226-7708) is devoted to the advancement and dissemination of scientific knowledge concerning food science, biotechnology, and related academic disciplines. It is an international English journal published b...... Read More

Food Science

Biotechnology

Applied Microbiology and Biotechnology

Agricultural and Biological Sciences

i
Last updated on
19 Jul 2020
i
ISSN
1226-7708
i
Impact Factor
Medium - 0.564
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
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

open accessOpen access Journal Article
Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review

Abstract:

Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radi... Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial react ions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme protei ns such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet , which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidat ion in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed. read more read less

Topics:

Lipid peroxidation (62%)62% related to the paper, Hydroperoxyl (52%)52% related to the paper
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420 Citations
open accessOpen access Journal Article
Physicochemical Properties of Starch Affected by Molecular Composition and Structures: A Review

Abstract:

Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of star... Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed. read more read less

Topics:

Amylopectin (69%)69% related to the paper, Amylose (66%)66% related to the paper, Starch (56%)56% related to the paper
View PDF
220 Citations
open accessOpen access Journal Article DOI: 10.1007/S10068-017-0239-3
Biogenic amines in foods
Dara Doeun1, Munkhtugs Davaatseren1, Myung-Sub Chung1

Abstract:

Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of ferme... Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods. read more read less

Topics:

Biogenic amine (63%)63% related to the paper, Hydrostatic pressure (53%)53% related to the paper
View PDF
198 Citations
Journal Article DOI: 10.1007/S10068-011-0121-7
Functional foods: An overview
Sumeet Kaur1, Madhusweta Das1

Abstract:

A direct relationship between foods and health has led to various scientific studies to find the significance of foods or food ingredients on specific functions in the body. The term functional food refers to food with specific beneficial functions, is first coined in Japan. The present paper reviews the factors that have dri... A direct relationship between foods and health has led to various scientific studies to find the significance of foods or food ingredients on specific functions in the body. The term functional food refers to food with specific beneficial functions, is first coined in Japan. The present paper reviews the factors that have driven the functional food development, various definitions proposed by different authors and their classification. It also provides an overview on various functional ingredients in different food sources along with their potential health benefits, state of the art in commodity-based development and research on functional foods, the key factors required for their mass popularity, including some highlights on the increase in the global market share for such products. Mentions have also been made on the fact that framed rules for proving health claims of functional foods by conducting longitudinal studies before launching in the market are still lacking in many countries. read more read less

Topics:

Functional food (58%)58% related to the paper
168 Citations
open accessOpen access Journal Article
Lactic Acid Fermented Foods and Their Benefits in Asia
Cherl-Ho Lee1

Abstract:

This paper reviews many types of the world's lactic acid fermented foods and discusses the beneficial effects of lactic acid fermentation of food by focusing on two examples taken from Korean cuisine, kimchi and sikhae. Sikhae is the generic name for a class of Korean lactic acid fermented fish products that contain 6–8% salt... This paper reviews many types of the world's lactic acid fermented foods and discusses the beneficial effects of lactic acid fermentation of food by focusing on two examples taken from Korean cuisine, kimchi and sikhae. Sikhae is the generic name for a class of Korean lactic acid fermented fish products that contain 6–8% salt and generally are at pH 4–5. Koreans are able to preserve fish for 1–2 months at ambient temperatures by this method. Due to the low salt content, sikhae contributes much-needed protein to the Korean rice-based diet. Kimchi is the generic name for a class of Korean lactic acid fermented vegetables that contain 3–4% salt and generally are at pH 4.0–4.5. Kimchi is an important source of vitamins and minerals especially during the wintertime. It is a popular side-dish and provides a source of intestinal lactic acid bacteria. The physiological effects of kimchi have been studied widely in Korea and recent results are summarized in this paper. read more read less

Topics:

Fermented fish (58%)58% related to the paper, Lactic acid fermentation (56%)56% related to the paper, Fermentation in food processing (54%)54% related to the paper, Fermentation (52%)52% related to the paper, Lactic acid (52%)52% related to the paper
157 Citations
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Food Science and Biotechnology format uses SPBASIC 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 Biotechnology 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 Biotechnology guidelines and auto format it.

2. Do you follow the Food Science and Biotechnology guidelines?

Yes, the template is compliant with the Food Science and Biotechnology 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 Biotechnology?

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 Biotechnology citation style.

4. Can I use the Food Science and Biotechnology 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 Biotechnology.

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

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

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 Biotechnology.

7. Where can I find the template for the Food Science and Biotechnology?

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 Biotechnology'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 Biotechnology'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 Biotechnology an online tool or is there a desktop version?

SciSpace's Food Science and Biotechnology 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 Biotechnology?

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 Biotechnology?”

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

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

12. Is Food Science and Biotechnology'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 Biotechnology?

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 Biotechnology. 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 Biotechnology?

The 5 most common citation types in order of usage for Food Science and Biotechnology 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 Biotechnology?

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 Biotechnology's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

16. Can I download Food Science and Biotechnology 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 Biotechnology 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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