Innovative Food Science and Emerging Technologies

Academic journal
Innovative Food Science and Emerging Technologies
DisciplineFood studies
LanguageEnglish
Edited byM. Hendrickx, D. Knorr
Publication details
History2000-present
Publisher
Elsevier
FrequencyQuarterly
Impact factor
3.030 (2011)
Standard abbreviations
ISO 4 (alt) · Bluebook (alt)
NLM (alt) · MathSciNet (alt Paid subscription required)
ISO 4Innov. Food Sci. Emerg. Technol.
Indexing
CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt)
MIAR · NLM (alt) · Scopus
CODENIFSEBO
ISSN1466-8564 (print)
1878-5522 (web)
LCCN2001200273
OCLC no.610588124
Links
  • Journal homepage
  • Online access

Innovative Food Science and Emerging Technologies is a quarterly peer-reviewed scientific journal covering basic and applied research in food science and technology. It is an official journal of the European Federation of Food Science and Technology. As of 2007[update], its editors-in-chief are Dietrich Knorr (Technische Universität Berlin) and Marc C. Hendrickx (Katholieke Universiteit Leuven). According to the Journal Citation Reports, the journal has a 2011 impact factor of 3.030.[1]

References

  1. ^ "Innovative Food Science and Emerging Technologies". 2011 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2012.
  • Official website