Example of International Journal of Food Science format
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Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format
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Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format Example of International Journal of Food Science format
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This content is only for preview purposes. The original open access content can be found here.
open access Open Access

International Journal of Food Science — Template for authors

Publisher: Hindawi
Categories Rank Trend in last 3 yrs
Food Science #168 of 310 down down by 61 ranks
journal-quality-icon Journal quality:
Medium
calendar-icon Last 4 years overview: 160 Published Papers | 330 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 16/07/2020
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Related Journals

open access Open Access
recommended Recommended

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Quality:  
High
CiteRatio: 17.2
SJR: 2.03
SNIP: 3.144
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Springer

Quality:  
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CiteRatio: 3.6
SJR: 0.699
SNIP: 1.629
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Springer

Quality:  
High
CiteRatio: 4.3
SJR: 0.633
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open access Open Access
recommended Recommended

Springer

Quality:  
High
CiteRatio: 7.7
SJR: 1.053
SNIP: 1.746

Journal Performance & Insights

CiteRatio

SCImago Journal Rank (SJR)

Source Normalized Impact per Paper (SNIP)

A measure of average citations received per peer-reviewed paper published in the journal.

Measures weighted citations received by the journal. Citation weighting depends on the categories and prestige of the citing journal.

Measures actual citations received relative to citations expected for the journal's category.

2.1

CiteRatio for International Journal of Food Science from 2016 - 2020
Year Value
2020 2.1
2019 2.1
2018 2.2
2017 2.2
2016 2.0
graph view Graph view
table view Table view

0.479

8% from 2019

SJR for International Journal of Food Science from 2016 - 2020
Year Value
2020 0.479
2019 0.52
2018 0.487
2017 0.44
2016 0.394
graph view Graph view
table view Table view

1.306

22% from 2019

SNIP for International Journal of Food Science from 2016 - 2020
Year Value
2020 1.306
2019 1.669
2018 1.322
2017 1.219
2016 0.923
graph view Graph view
table view Table view

insights Insights

  • This journal’s CiteRatio is in the top 10 percentile category.

insights Insights

  • SJR of this journal has decreased by 8% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has decreased by 22% in last years.
  • This journal’s SNIP is in the top 10 percentile category.
International Journal of Food Science

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Hindawi

International Journal of Food Science

Approved by publishing and review experts on SciSpace, this template is built as per for International Journal of Food Science formatting guidelines as mentioned in Hindawi author instructions. The current version was created on 16 Jul 2020 and has been used by 135 authors to write and format their manuscripts to this journal.

Food Science

Agricultural and Biological Sciences

i
Last updated on
16 Jul 2020
i
ISSN
2356-7015
i
Acceptance Rate
Not provided
i
Frequency
Not provided
i
Open Access
No
i
Sherpa RoMEO Archiving Policy
Green faq
i
Plagiarism Check
Available via Turnitin
i
Endnote Style
Download Available
i
Bibliography Name
unsrt
i
Citation Type
Numbered
[25]
i
Bibliography Example
C. W. J. Beenakker. “Specular andreev reflection in graphene”. Phys. Rev. Lett., vol. 97, no. 6, 067007, 2006.

Top papers written in this journal

open accessOpen access Journal Article DOI: 10.1155/2016/3631647
Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

Abstract:

Starchy roots and tuber crops play a pivotal role in the human diet. There are number of roots and tubers which make an extensive biodiversity even within the same geographical location. Thus, they add variety to the diet in addition to offering numerous desirable nutritional and health benefits such as antioxidative, hypogly... Starchy roots and tuber crops play a pivotal role in the human diet. There are number of roots and tubers which make an extensive biodiversity even within the same geographical location. Thus, they add variety to the diet in addition to offering numerous desirable nutritional and health benefits such as antioxidative, hypoglycemic, hypocholesterolemic, antimicrobial, and immunomodulatory activities. A number of bioactive constituents such as phenolic compounds, saponins, bioactive proteins, glycoalkaloids, and phytic acids are responsible for the observed effects. Many starchy tuber crops, except the common potatoes, sweet potatoes, and cassava, are not yet fully explored for their nutritional and health benefits. In Asian countries, some edible tubers are also used as traditional medicinal. A variety of foods can be prepared using tubers and they may also be used in industrial applications. Processing may affect the bioactivities of constituent compounds. Tubers have an immense potential as functional foods and nutraceutical ingredients to be explored in disease risk reduction and wellness. read more read less

Topics:

Nutraceutical (50%)50% related to the paper
View PDF
234 Citations
open accessOpen access Journal Article DOI: 10.1155/2015/526762
Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
Nahid Tamanna1, Niaz Mahmood1

Abstract:

Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature... Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods. read more read less

Topics:

Maillard reaction (59%)59% related to the paper, Food processing (51%)51% related to the paper
View PDF
230 Citations
open accessOpen access Journal Article DOI: 10.19070/2326-3350-1400028
Folin-Ciocalteau Reagent for Polyphenolic Assay

Abstract:

Summary of Manual Dual Reagent Procedure [2] Up to100 µL of properly diluted sample in an organic water-mis-cible solvent with at least 6 mL of water + 0.5 mL of F-C reagent (Sigma); wait between 1 - 8 min, add 1.5 mL of Na 2 CO 3 ; mix and bring to 10 mL total volume with water; then measure absorbance The volume can be scal... Summary of Manual Dual Reagent Procedure [2] Up to100 µL of properly diluted sample in an organic water-mis-cible solvent with at least 6 mL of water + 0.5 mL of F-C reagent (Sigma); wait between 1 - 8 min, add 1.5 mL of Na 2 CO 3 ; mix and bring to 10 mL total volume with water; then measure absorbance The volume can be scaled down to conserve reagents. Abstract The chemistry of the Folin-Ciocalteu is described and two Folin assays (single and dual reagent) are described for the assay of phenols and polyphenols with respect to experimental detail and critically evaluated for pure compounds and for mixtures (plant extracts). The single rea-gent method was found to be more precise and sensitive. The problem of interferences in the Folin assay was evaluated for both methods. Interferences for the dual reagent methodology can be eliminated by a solid phase removal of phenols using a commercial resin (Oasys HLB) or polyvinylpyrrolidone resin (Polyclar AT). A new basic/acid hydrolysis combed with the Polyclar AT was used to measure the total phenols in a sample as previous methods measured only the phenolic groups not bound as ether or ester groups. A semi-automated method, microplate reader, is described as to the experimental procedure and applicability. Miscellaneous uses of the Folin assay including flow injection,urine analysis and a mixed standard are briefly described. read more read less

Topics:

Reagent (55%)55% related to the paper
127 Citations
open accessOpen access Journal Article DOI: 10.1155/2014/241053
Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

Abstract:

Chia ( Salvia hispanica L) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems The gum extracted from... Chia ( Salvia hispanica L) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems The gum extracted from chia seeds was characterized to determine their quality and potential as functional food additives The extracted chia gum contained 262% fat and a portion was submitted to fat extraction, producing two fractions: gum with fat (FCG) and gum partly defatted (PDCG) Proximal composition and physicochemical characterization showed these fractions to be different ( <path id="x1D443" d="M619 482q0 -69 -405 -119t-96 -725t-1185 -265h-44l-70 20l-31 -151q-14 -67 05 -83t895 -22l-5 -28h-287l8 28q65 7 815 22t295 83l79 398q12 56 05 705t-785 205l7 28h255q108 0 164 -43t56 -125zM524 478q0 141 -146 141q-25 0 -47 -8q-16 -6 -205 -135 t-105 -395l-43 -241q37 -13 83 -13q67 0 1255 45t585 129z" /> <path id="x30" d="M241 635q53 0 94 -285t635 -76t335 -1025t11 -116q0 -58 -11 -1125t-34 -1035t-635 -785t-945 -295t-95 28t-645 75t-345 1025t-11 1185q0 58 115 1125t345 103t645 78t955 295zM238 602q-32 0 -555 -25t-355 -68t-175 -91t-55 -105 q0 -76 10 -1385t37 -1075t69 -45q32 0 555 25t355 685t175 915t55 105t-55 1055t-18 92t-36 68t-565 245z" /> <path id="x35" d="M153 550l-26 -186q79 31 111 31q90 0 1415 -51t515 -119q0 -93 -89 -166q-85 -69 -173 -71q-32 0 -615 115t-415 235q-18 17 -17 34q2 16 22 33q14 9 26 -1q61 -50 124 -50q60 0 93 435t33 1045q0 69 -415 110t-1215 41q-53 0 -102 -20l38 305h286l6 -8 l-26 -65h-233z" /> ) The PDCG had higher protein, ash, and carbohydrates content than the FCG, in addition to higher water-holding (1105 g water/g fiber) and water-binding capacities (084 g water/g fiber) The FCG had greater oil-holding capacity (257 g oil/g fiber) and water absorption capacity (44 g water/g fiber) In dispersion trials, the gums exhibited a non-Newtonian fluid behavior, specifically shear thinning or pseudoplastic type PDCG had more viscosity than FCG Chia seed is an excellent natural source of gum with good physicochemical and functional qualities, and is very promising for use in food industry read more read less
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123 Citations
open accessOpen access Journal Article DOI: 10.1155/2014/483519
Food Safety Challenges towards Safe, Healthy, and Nutritious Street Foods in Bangladesh
Md. Khairuzzaman1, Fatema Moni Chowdhury2, Sharmin Zaman1, Arafat Al Mamun1, Md. Latiful Bari1

Abstract:

The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income people. The number of food poisoning notifications rose steadily worldwide since the inception of E. coli O157:H7 outbreak in the 1980s to date. This may be p... The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income people. The number of food poisoning notifications rose steadily worldwide since the inception of E. coli O157:H7 outbreak in the 1980s to date. This may be partly attributed to improved surveillance, increased global trade and travel, changes in modern food production, the impact of modern lifestyles, changes in food consumption, and the emergence of new pathogens. Consumer's knowledge and attitude may influence food safety behavior and practice. For the sake of public health, it is important to understand the epidemiology of foodborne illnesses that help in prevention and control efforts, appropriately allocating resources to control foodborne illness, monitoring and evaluation of food safety measures, development of new food safety standards, and assessment of the cost-effectiveness of interventions. This review paper described the sociodemographic characteristics, common hazards, and occupational hazards of street food vendors, microbial risk associated with street food, food safety interventions and control measures, regulatory aspects and legal requirements, financial constraints, and attitudes. read more read less

Topics:

Food safety (73%)73% related to the paper, Food safety risk analysis (63%)63% related to the paper, Food processing (60%)60% related to the paper, Food packaging (53%)53% related to the paper, Food poisoning (52%)52% related to the paper
View PDF
115 Citations
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International Journal of Food Science format uses unsrt citation style.

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Frequently asked questions

1. Can I write International Journal of Food Science in LaTeX?

Absolutely not! Our tool has been designed to help you focus on writing. You can write your entire paper as per the International Journal of Food Science guidelines and auto format it.

2. Do you follow the International Journal of Food Science guidelines?

Yes, the template is compliant with the International Journal of Food Science guidelines. Our experts at SciSpace ensure that. If there are any changes to the journal's guidelines, we'll change our algorithm accordingly.

3. Can I cite my article in multiple styles in International Journal of Food Science?

Of course! We support all the top citation styles, such as APA style, MLA style, Vancouver style, Harvard style, and Chicago style. For example, when you write your paper and hit autoformat, our system will automatically update your article as per the International Journal of Food Science citation style.

4. Can I use the International Journal of Food Science templates for free?

Sign up for our free trial, and you'll be able to use all our features for seven days. You'll see how helpful they are and how inexpensive they are compared to other options, Especially for International Journal of Food Science.

5. Can I use a manuscript in International Journal of Food Science that I have written in MS Word?

Yes. You can choose the right template, copy-paste the contents from the word document, and click on auto-format. Once you're done, you'll have a publish-ready paper International Journal of Food Science that you can download at the end.

6. How long does it usually take you to format my papers in International Journal of Food Science?

It only takes a matter of seconds to edit your manuscript. Besides that, our intuitive editor saves you from writing and formatting it in International Journal of Food Science.

7. Where can I find the template for the International Journal of Food Science?

It is possible to find the Word template for any journal on Google. However, why use a template when you can write your entire manuscript on SciSpace , auto format it as per International Journal of Food Science's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

8. Can I reformat my paper to fit the International Journal of Food Science's guidelines?

Of course! You can do this using our intuitive editor. It's very easy. If you need help, our support team is always ready to assist you.

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SciSpace's International Journal of Food Science is currently available as an online tool. We're developing a desktop version, too. You can request (or upvote) any features that you think would be helpful for you and other researchers in the "feature request" section of your account once you've signed up with us.

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11. What is the output that I would get after using International Journal of Food Science?

After writing your paper autoformatting in International Journal of Food Science, you can download it in multiple formats, viz., PDF, Docx, and LaTeX.

12. Is International Journal of Food Science's impact factor high enough that I should try publishing my article there?

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 these factors include review board, rejection rates, frequency of inclusion in indexes, and Eigenfactor. You need to assess all these factors before you make your final call.

13. What is Sherpa RoMEO Archiving Policy for International Journal of Food Science?

SHERPA/RoMEO Database

We extracted this data from Sherpa Romeo to help researchers understand the access level of this journal in accordance with the Sherpa Romeo Archiving Policy for International Journal of Food Science. The table below indicates the level of access a journal has as per Sherpa Romeo's 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.

14. What are the most common citation types In International Journal of Food Science?

The 5 most common citation types in order of usage for International Journal of Food Science are:.

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

15. How do I submit my article to the International Journal of Food Science?

It is possible to find the Word template for any journal on Google. However, why use a template when you can write your entire manuscript on SciSpace , auto format it as per International Journal of Food Science's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

16. Can I download International Journal of Food Science in Endnote format?

Yes, SciSpace provides this functionality. After signing up, you would need to import your existing references from Word or Bib file to SciSpace. Then SciSpace would allow you to download your references in International Journal of Food Science Endnote style according to Elsevier guidelines.

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