Example of Journal of Food Science format
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Example of Journal of Food Science format Example of Journal of Food Science format Example of Journal of Food Science format Example of Journal of Food Science format Example of Journal of Food Science format Example of Journal of Food Science format
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Example of Journal of Food Science format Example of Journal of Food Science format Example of Journal of Food Science format Example of Journal of Food Science format Example of Journal of Food Science format Example of Journal of Food Science format
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open access Open Access ISSN: 221147 e-ISSN: 17503841

Journal of Food Science — Template for authors

Publisher: Wiley
Categories Rank Trend in last 3 yrs
Food Science #81 of 310 down down by 10 ranks
journal-quality-icon Journal quality:
Good
calendar-icon Last 4 years overview: 1605 Published Papers | 6842 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 25/06/2020
Insights & related journals
General info
Top papers
Popular templates
Get started guide
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FAQ

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.

2.478

19% from 2018

Impact factor for Journal of Food Science from 2016 - 2019
Year Value
2019 2.478
2018 2.081
2017 2.018
2016 1.815
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 19% 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.

4.3

16% from 2019

CiteRatio for Journal of Food Science from 2016 - 2020
Year Value
2020 4.3
2019 3.7
2018 3.7
2017 3.3
2016 3.2
graph view Graph view
table view Table view

insights Insights

  • CiteRatio of this journal has increased by 16% 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.

0.772

5% from 2019

SJR for Journal of Food Science from 2016 - 2020
Year Value
2020 0.772
2019 0.738
2018 0.783
2017 0.827
2016 0.796
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has increased by 5% 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.

1.054

8% from 2019

SNIP for Journal of Food Science from 2016 - 2020
Year Value
2020 1.054
2019 0.973
2018 1.016
2017 0.999
2016 0.995
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.

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CiteRatio: 3.6 | SJR: 0.699 | SNIP: 1.629
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Journal of Food Science

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Wiley

Journal of Food Science

The aim of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of ...... Read More

Food Science

Agricultural and Biological Sciences

i
Last updated on
24 Jun 2020
i
ISSN
0022-1147
i
Impact Factor
High - 1.055
i
Open Access
Yes
i
Sherpa RoMEO Archiving Policy
Yellow faq
i
Plagiarism Check
Available via Turnitin
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Endnote Style
Download Available
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Bibliography Name
apa
i
Citation Type
Numbered
[25]
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Bibliography Example
Beenakker, C.W.J. (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: 10.1111/J.1365-2621.2000.TB10596.X
Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
David Julian McClements1, Eric A. Decker1
01 Nov 2000 - Journal of Food Science

Abstract:

The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the lipid oxidation mechanism in oil-in-wa... The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the lipid oxidation mechanism in oil-in-water emulsions. It also discusses the major factors that influence the rate of lipid oxidation in emulsions, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions. This knowledge is then used to define effective strategies for controlling lipid oxidation in food emulsions. read more read less

Topics:

Lipid oxidation (64%)64% related to the paper, Ingredient (52%)52% related to the paper
1,143 Citations
Journal Article DOI: 10.1111/J.1365-2621.1970.TB04815.X
A new extraction method for determining 2‐thiobarbituric acid values of pork and beef during storage
Vernon C. Witte1, Gary F. Krause1, Milton E. Bailey1
01 Sep 1970 - Journal of Food Science

Abstract:

SUMMARY 2-Thiobarbituric acid (TBA) values of raw pork were determined by distillation and extraction methods and those of raw beef were determined by the latter method during storage at 4° and –20°C. TBA values of these tissues were low compared to values usually reported for cooked tissue from these animals in similar envi... SUMMARY 2-Thiobarbituric acid (TBA) values of raw pork were determined by distillation and extraction methods and those of raw beef were determined by the latter method during storage at 4° and –20°C. TBA values of these tissues were low compared to values usually reported for cooked tissue from these animals in similar environments. There were significant animal differences in TBA values of beef and pork; there were significant changes in TBA values of these tissues during storage at 4°C, but changes during storage at –20°C were insignificant. pH and TBA values were inversely related. Mathematical relationships between TBA values of pork and beef during storage at 4°C. between TBA values and pH and between results obtained by the two procedures for determining TBA values of pork during storage are discussed. The extraction method is an acceptable method for determining TBA values and is easier to use than the distillation method. The TBA test has limited use for meat samples that have been frozen. read more read less
1,082 Citations
Journal Article DOI: 10.1111/J.1750-3841.2007.00301.X
Food packaging--roles, materials, and environmental issues.
01 Apr 2007 - Journal of Food Science

Abstract:

The Institute of Food Technologists has issued this Scientific Status Summary to update readers on food packaging and its impact on the environment.

Topics:

Food packaging (70%)70% related to the paper, Food processing (65%)65% related to the paper, Consumer Product Safety (51%)51% related to the paper
View PDF
1,039 Citations
Journal Article DOI: 10.1111/J.1365-2621.1963.TB00215.X
Classification of textural characteristics
01 Jul 1963 - Journal of Food Science

Abstract:

SUMMARY Definition of texture is reviewed, and a system for classification of textural characteristics of foods is described. The system is based on fundamental rheological principles, and at the same time is suitable for routine use. Textural characteristics are defined and classified into mechanical and geometrical qualiti... SUMMARY Definition of texture is reviewed, and a system for classification of textural characteristics of foods is described. The system is based on fundamental rheological principles, and at the same time is suitable for routine use. Textural characteristics are defined and classified into mechanical and geometrical qualities as well as those related to the moisture and fat content of a product. The mechanical characteristics are subdivided into the primary parameters of hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of brittleness, chewiness, and gumminess. It is pointed out that popular terms used to describe texture often denote degrees of intensity of these characteristics. The proposed classification lends itself to use with both objective and subjective methods of texture characterization. read more read less
919 Citations
Journal Article DOI: 10.1111/J.1365-2621.2001.TB04614.X
Improved Method for Determining Food Protein Degree of Hydrolysis
Per Munk Nielsen1, D. Petersen, C. Dambmann1
01 Jun 2001 - Journal of Food Science

Abstract:

When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro-benzene-sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis. However, this method is laborious, cannot be used to follow a hydrolysis reaction continuously, and includes hazardous and un... When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro-benzene-sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis. However, this method is laborious, cannot be used to follow a hydrolysis reaction continuously, and includes hazardous and unstable chemicals. This paper describes a method based on the reaction of primary amino groups with o- phthaldialdehyde (OPA). The conclusion is that the OPA method of analyzing the DH of protein hydrolyses is more accurate, is easier and faster to carry out, has a broader application range, and is environmentally safer than the TNBS method. read more read less

Topics:

Enzymatic hydrolysis (57%)57% related to the paper, Hydrolyzed protein (50%)50% related to the paper, Hydrolysis (50%)50% related to the paper
View PDF
900 Citations
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Journal of Food Science format uses apa 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

Absolutely not! With our tool, you can freely write without having to focus on LaTeX. You can write your entire paper as per the Journal of Food Science guidelines and autoformat it.

Yes. The template is fully compliant as per the guidelines of this journal. Our experts at SciSpace ensure that. Also, if there's any update in the journal format guidelines, we take care of it and include that in our algorithm.

Sure. We support all the top citation styles like APA style, MLA style, Vancouver style, Harvard style, Chicago style, etc. For example, in case of this journal, when you write your paper and hit autoformat, it will automatically update your article as per the Journal of Food Science citation style.

You can avail our Free Trial for 7 days. I'm sure you'll find our features very helpful. Plus, it's quite inexpensive.

Yup. You can choose the right template, copy-paste the contents from the word doc and click on auto-format. You'll have a publish-ready paper that you can download at the end.

A matter of seconds. Besides that, our intuitive editor saves a load of your time in writing and formating your manuscript.

One little Google search can get you the Word template for any journal. However, why do you need a Word template when you can write your entire manuscript on SciSpace, autoformat it as per Journal of Food Science's guidelines and download the same in Word, PDF and LaTeX formats? Try us out!.

Absolutely! You can do it using our intuitive editor. It's very easy. If you need help, you can always contact our support team.

SciSpace is an online tool for now. We'll soon release a desktop version. You can also request (or upvote) any feature that you think might be helpful for you and the research community in the feature request section once you sign-up with us.

Sure. You can request any template and we'll have it up and running within a matter of 3 working days. You can find the request box in the Journal Gallery on the right sidebar under the heading, "Couldn't find the format you were looking for?".

After you have written and autoformatted your paper, you can download it in multiple formats, viz., PDF, Docx and LaTeX.

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.

The 5 most common citation types in order of usage are:.

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

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After uploading your paper on SciSpace, you would see a button to request a journal submission service for Journal of Food Science.

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Yes. SciSpace provides this functionality.

After signing up, you would need to import your existing references from Word or .bib file.

SciSpace would allow download of your references in Journal of Food Science Endnote style, according to wiley guidelines.

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