SCOPUS
Iranian Food Science and Technology Research Journal
Ferdowsi University of Mashhad, Iran, Islamic Republic of
Iranian Food Science and Technology Research Journal is an academic journal published by Ferdowsi University of Mashhad (Iran, Islamic Republic of). Identifiers: ISSN 1735-4161, eISSN 2228-5415. Indexed in SCOPUS. Metrics: CiteScore 0.8, SJR 0.173, SNIP 0.19. tlooto lists 399 papers from this journal.
CiteScore
0.80
Scopus citation metric
SJR
0.173
SCImago rank
SNIP
0.19
Source normalized impact
Percentage rank
-
JIF percentile rank
Journal profile
- ISSN
- 1735-4161
- eISSN
- 2228-5415
- Abbreviation
- -
- Publisher
- Ferdowsi University of Mashhad
- Country
- Iran, Islamic Republic of
Web of Science categories
No Web of Science category data available.
Scopus ASJC categories
1106 Food Science
Papers in this journal
Recent papers
- Investigation of the Coffea Arabica substitution with roasted date seed on Physicochemical and sensory properties of coffee brew
2022 · 2 citations
- اثر غلظتهای مختلف پکتین بر پایداری رنگ و آنتوسیانینهای زرشک سیاه(B. cratagina) در سیستم مدل پاستیل میوهای
2018
- The effect of active and edible starch-chitosan composite film incorporated with Thymus kotschyanus essential oil and Punica granatum peel extracts on shelf life of meat during storage.
2018 · 1 citations
- Effect of sourdough and α-amylase on qualitative properties of toast bread.
2018
- Synergistic effect of locust bean and xanthan gum on viability of probiotic bacteria and water holding capacity of synbiotic yogurt from camel milk
2017 · 2 citations
Most cited papers
- INVESTIGATION OF CHANGES IN PHYSICAL PROPERTIES AND MICROSTRUCTURE AND MATHEMATICAL MODELING OF SHRINKAGE OF ONION DURING HOT AIR DRYING
2011 · 21 citations
- Effect of date syrup as a substitute for sugar on the physicochemical and sensory properties of soft ice cream
2005 · 21 citations
- HYDRATION KINETICS AND CHANGES IN SOME PHYSICAL PROPERTIES OF WHEAT KERNELS
2010 · 18 citations
- The effect of pectin, Sage seed gum and Basil seed gum on physicochemical and sensory characteristics of non fat concentrated yoghurt.
2010 · 17 citations
- Effect of substitution of carboxymethylcellulose and salep gums with Lallemantia royleana hydrocolloid on ice cream properties
2008 · 12 citations