Innovative Food Science and Emerging Technologies
Academic journal
Discipline | Food studies |
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Language | English |
Edited by | M. Hendrickx, D. Knorr |
Publication details | |
History | 2000-present |
Publisher | Elsevier |
Frequency | Quarterly |
Impact factor | 3.030 (2011) |
Standard abbreviations ISO 4 (alt) · Bluebook (alt) NLM (alt) · MathSciNet (alt ) | |
ISO 4 | Innov. Food Sci. Emerg. Technol. |
Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus | |
CODEN | IFSEBO |
ISSN | 1466-8564 (print) 1878-5522 (web) |
LCCN | 2001200273 |
OCLC no. | 610588124 |
Links | |
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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
- ^ "Innovative Food Science and Emerging Technologies". 2011 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2012.
External links
- Official website