International Journal of Food Science and Technology

Ana Sayfa / Dergiler / Detay

SJR Q1 Açık Erişim journal 2025 verisi

United Kingdom · Western Europe SJR 0,671 H-Index 134 Rank #8673

41 kurum yayını (2007 – 2024) 8 akademisyen 19 × Q1+Q2 33 Scopus'ta

Kategoriler ve SJR Quartile (son yıl: 2025)

Kategori Adı	Quartile
Industrial and Manufacturing Engineering	Q1
Food Science	Q2

Kategori Quartile Tarihçesi (2010–2025)

Kategori	2025	2024	2023	2022	2021	2020	2019	2017	2016	2015	2014	2013	2012	2011	2010
Food Science	Q2	Q2	Q1	Q1	Q1	Q1	Q1	Q1	Q1	Q1	Q1	Q1	Q1	Q1	Q1
Industrial and Manufacturing Engineering	Q1	Q1	Q2	Q2	Q1	Q1	Q1	Q1	Q1	Q1	Q1	Q1	Q1	Q1	Q1

Kurum Akademisyenlerinin Yayınları (41)

Dergi Listesine Dön

Tümü 2024 (24) 2023 (4) 2021 (6) 2013 (2) 2010 (1) 2008 (2) 2007 (2)

Scopus OA SCI-Expanded 2024

Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds

DOÇENT NURHAN USLU 4 Scopus atıf DOI Detay

Scopus JCR Q2 SCI-Expanded 2024

Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels

PROFESÖR MEHMET MUSA ÖZCAN 1 Scopus atıf DOI Detay

Scopus JCR Q2 SCI-Expanded 2024

Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties

PROFESÖR MEHMET MUSA ÖZCAN 2 Scopus atıf DOI Detay

Scopus OA SCI-Expanded 2024

The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper

DOÇENT NURHAN USLU 7 Scopus atıf DOI Detay

JCR Q2 SCI-Expanded 2023

Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants

PROFESÖR MEHMET MUSA ÖZCAN Detay

SCI-Expanded 2023

Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried-pea (Pisum sativum L.) seeds

PROFESÖR MEHMET MUSA ÖZCAN Detay

Scopus OA SCI-Expanded 2023

Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants

DOÇENT NURHAN USLU 5 Scopus atıf DOI Detay

Scopus OA SCI-Expanded 2023

Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea (Pisum sativum L.) seeds

DOÇENT NURHAN USLU 10 Scopus atıf DOI Detay

JCR Q2 SCI-Expanded 2021

Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective

PROFESÖR MEHMET MUSA ÖZCAN Detay

JCR Q2 SCI-Expanded 2021

Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.)

PROFESÖR MEHMET MUSA ÖZCAN Detay

JCR Q2 SCI-Expanded 2021

Physico-chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods

PROFESÖR MEHMET MUSA ÖZCAN Detay

Scopus JCR Q2 SCI-Expanded 2021

The effect of ultrasound-assisted extraction on bioactive properties of pitaya (Hylocereus undatus)

DOÇENT NURHAN USLU 15 Scopus atıf DOI Detay

JCR Q2 SCI-Expanded 2021

The effect of ultrasound-vacuum-assisted extraction on bioactive properties of pitaya (Hylocereus undatus)

PROFESÖR MEHMET MUSA ÖZCAN Detay

Scopus JCR Q2 SCI-Expanded 2021

Physico-chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods

DOÇENT NURHAN USLU 17 Scopus atıf DOI Detay

SCI-Expanded 2013

Quality response of table grapes Vitis vinifera L during cold storage to postharvest cap stem excision and hot water treatments

PROFESÖR FERHAN KÜÇÜKBASMACI SABIR 4 atıf Detay

Scopus SCI 2013

Quality response of table grapes Vitis vinifera L during cold storage to postharvest cap stem excision and hot water treatments

PROFESÖR ALİ SABIR 38 Scopus atıf DOI Detay

Scopus SSCI 2010

Fat wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology

PROFESÖR CEMALETTİN SARIÇOBAN 13 Scopus atıf DOI Detay

SCI-Expanded 2008

Effect of tumbling and multi needle injection of curing agents on quality characteristics of pastirma

PROFESÖR YUSUF DOĞRUER 2 atıf DOI Detay

Scopus SCI-Expanded 2008

Effect of tumbling and multi needle injection of curing agents on quality characteristics of pastirma

PROFESÖR AHMET GÜNER 11 Scopus atıf DOI Detay

Scopus SCI-Expanded 2007

Production of yogurt ice cream at differet acidit

PROFESÖR YUSUF DOĞRUER 34 Scopus atıf DOI Detay

Kurum Yayın Özeti

20.06.26

Toplam
Yayın

Akademis-
yen

Scopus
Eşleşme

Açık
Erişim

705

Toplam
Atıf

0,6

Ort.
Atıf

2007 – 2024 yılları arasında

Hızlı Erişim

Scimago'da Görüntüle Dergi Listesine Dön

Metrikler (2025)

Best
Quartile

0,671

SJR

134

H-Index

#8673

Rank

3,64

Atıf/Yayın
(2y)

54,1

Ref/Yayın

2.252

Yayın
(3 Yıl)

8.668

Atıf
(3 Yıl)

18.387

Toplam
Kaynak

%46,5

Kadın
Yazar

SDG 161

Dergi Bilgileri

Yayıncı Oxford University Press

Ülke / Bölge United Kingdom · Western Europe

Tür journal

ISSN 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 09505423 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621 · 13652621

Erişim Açık Erişim

Scimago ID 20115

Yayın Kapsam Aralıkları

1966-2025 1966-2025 1966-2025 1966-2025 1966-2025 1966-2025 1966-2025 1966-2025 1966-2025 1966-2025 1966-2025 1966-2025 1966-2025 1966-2025 1966-2026

Geniş Alanlar

Agricultural and Biological Sciences Engineering

SJR Trendi (2010–2025)

2010 2011 2012 2013 2014 2015 2016 2017 2019 2020 2021 2022 2023 2024 2025

H-Index Trendi

127 2010 127 2011 127 2012 127 2013 127 2014 127 2015 127 2016 127 2017 127 2019 127 2020 127 2021 127 2022 127 2023 127 2024 134 2025