Example of European Food Research and Technology format
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Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format Example of European Food Research and Technology format
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open access Open Access

European Food Research and Technology — Template for authors

Publisher: Springer
Categories Rank Trend in last 3 yrs
Food Science #75 of 310 -
Industrial and Manufacturing Engineering #82 of 336 down down by 15 ranks
Chemistry (all) #118 of 398 up up by 11 ranks
Biotechnology #108 of 282 down down by 4 ranks
Biochemistry #212 of 415 up up by 38 ranks
journal-quality-icon Journal quality:
High
calendar-icon Last 4 years overview: 866 Published Papers | 3807 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 11/06/2020
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Related Journals

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Journal Performance & Insights

Impact Factor

CiteRatio

Determines the importance of a journal by taking a measure of frequency with which the average article in a journal has been cited in a particular year.

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

2.366

15% from 2018

Impact factor for European Food Research and Technology from 2016 - 2019
Year Value
2019 2.366
2018 2.056
2017 1.919
2016 1.664
graph view Graph view
table view Table view

4.4

16% from 2019

CiteRatio for European Food Research and Technology from 2016 - 2020
Year Value
2020 4.4
2019 3.8
2018 3.2
2017 3.1
2016 3.0
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 15% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

insights Insights

  • CiteRatio of this journal has increased by 16% in last years.
  • This journal’s CiteRatio is in the top 10 percentile category.

SCImago Journal Rank (SJR)

Source Normalized Impact per Paper (SNIP)

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.

0.656

0% from 2019

SJR for European Food Research and Technology from 2016 - 2020
Year Value
2020 0.656
2019 0.654
2018 0.704
2017 0.737
2016 0.763
graph view Graph view
table view Table view

1.028

5% from 2019

SNIP for European Food Research and Technology from 2016 - 2020
Year Value
2020 1.028
2019 0.976
2018 0.967
2017 0.89
2016 0.903
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has increased by 0% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has increased by 5% in last years.
  • This journal’s SNIP is in the top 10 percentile category.

European Food Research and Technology

Guideline source: View

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Springer

European Food Research and Technology

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on deve...... Read More

Engineering

i
Last updated on
11 Jun 2020
i
ISSN
1438-2377
i
Impact Factor
Medium - 0.879
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
SPBASIC
i
Citation Type
Author Year
(Blonder et al, 1982)
i
Bibliography Example
Beenakker CWJ (2006) Specular andreev reflection in graphene. Phys Rev Lett 97(6):067,007, URL 10.1103/PhysRevLett.97.067007

Top papers written in this journal

Journal Article DOI: 10.1007/S002170050486
Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Abstract:

A compact and versatile distillation unit was developed for the fast and careful isolation of volatiles from complex food matrices. In connection with a high vacuum pump (5×10–3 Pa), the new technique, designated solvent assisted flavour evaporation (SAFE), allows the isolation of volatiles from either solvent extracts, aqueo... A compact and versatile distillation unit was developed for the fast and careful isolation of volatiles from complex food matrices. In connection with a high vacuum pump (5×10–3 Pa), the new technique, designated solvent assisted flavour evaporation (SAFE), allows the isolation of volatiles from either solvent extracts, aqueous foods, such as milk or beer, aqueous food suspensions, such as fruit pulps, or even matrices with a high oil content. Application of SAFE to model solutions of selected aroma compounds resulted in higher yields from both solvent extracts or fatty matrices (50% fat) compared to previously used techniques, such as high vacuum transfer. Direct distillation of aqueous fruit pulps in combination with a stable isotope dilution analysis enabled the fast quantification (60 min including MS analysis) of compounds such as the very polar and unstable 4-hydroxy-2,5-dimethyl-3(2H)-furanone in strawberries (3.2 mg/kg) and tomatoes (340 μg/kg). Furthermore, the direct distillation of aqueous foods, such as beer or orange juice, gave flavourful aqueous distillates free from non-volatile matrix compounds. read more read less

Topics:

Orange juice (55%)55% related to the paper, Distillation (54%)54% related to the paper, Aqueous solution (51%)51% related to the paper
814 Citations
Journal Article DOI: 10.1007/BF01027663
Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

Abstract:

The volatile compounds formed during autoxidation of linoleic acid and methyl linoleate at 22–24 °C were analysed by high resolution gas chromatography and eluate sniffing. The application of this technique to stepwise diluted extracts of the volatile compounds allowed the determination of a new parameter, theD-value, which r... The volatile compounds formed during autoxidation of linoleic acid and methyl linoleate at 22–24 °C were analysed by high resolution gas chromatography and eluate sniffing. The application of this technique to stepwise diluted extracts of the volatile compounds allowed the determination of a new parameter, theD-value, which reveals the most intense flavour compounds of an extract. read more read less

Topics:

Autoxidation (57%)57% related to the paper, Linoleic acid (53%)53% related to the paper
520 Citations
Journal Article DOI: 10.1007/S00217-008-0931-X
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Abstract:

Literature data on odour thresholds of volatile food constituents, and, in particular on their odour quality, may differ significantly. In order to obtain more reliable sensory data, the odour thresholds of eighty-four compounds previously characterised as key food odorants were re-evaluated and compared to literature results... Literature data on odour thresholds of volatile food constituents, and, in particular on their odour quality, may differ significantly. In order to obtain more reliable sensory data, the odour thresholds of eighty-four compounds previously characterised as key food odorants were re-evaluated and compared to literature results. In addition, the odour thresholds of ten odorants are reported here for the first time. On the basis of a distinct protocol, also the aroma attributes of the odorants were evaluated in order to define an aroma language, which can be used for specific purposes, e.g., training of panellists for GC-Olfactometry. read more read less

Topics:

Odour activity value (69%)69% related to the paper, Aroma (52%)52% related to the paper
518 Citations
Journal Article DOI: 10.1007/BF01027775
Studies on curcumin and curcuminoids. VI. Kinetics of curcumin degradation in aqueous solution.
Hanne Hjorth Tønnesen1, Jan Karlsen1

Abstract:

The kinetics of the pH-dependant degradation of curcumin has been investigated. A plot of the rate constant against pH indicates the pKa values of the acid protons. The graph also indicates the complexity of the curcumin degradation. The kinetics of the pH-dependant degradation of curcumin has been investigated. A plot of the rate constant against pH indicates the pKa values of the acid protons. The graph also indicates the complexity of the curcumin degradation. read more read less

Topics:

Curcumin (54%)54% related to the paper
447 Citations
Journal Article DOI: 10.1007/S00217-007-0632-X
Adhesion and aggregation properties of probiotic and pathogen strains
Maria Carmen Collado1, Jussi Meriluoto2, Seppo Salminen1

Abstract:

Autoaggregation has been correlated with adhesion, which is known to be a prerequisite for colonization and infection of the gastrointestinal tract by many pathogens. The coaggregation properties of probiotic strains with pathogens as well as their ability to displace pathogens are of importance for therapeutic manipulation o... Autoaggregation has been correlated with adhesion, which is known to be a prerequisite for colonization and infection of the gastrointestinal tract by many pathogens. The coaggregation properties of probiotic strains with pathogens as well as their ability to displace pathogens are of importance for therapeutic manipulation of the aberrant intestinal microbiota. Consequently, the ability to aggregate and coaggregate are desirable properties for probiotics in health-promoting foods. Aggregation assays and bacterial adhesion to hydrocarbons (BATH test) demonstrated significant differences in cell surface properties among the tested commercial probiotic strains. Hydrophobicity increased when the cells were heat-inactivated. All probiotic strains tested showed aggregation abilities with the pathogen strains tested, but the results were strain-specific and dependent on time and incubation conditions. Our results indicate that the ability to autoaggregate, together with cell-surface hydrophobicity and coaggregation abilities with pathogen strains can be used for preliminary screening in order to identify potentially probiotic bacteria suitable for human or animal use. read more read less
421 Citations
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European Food Research and Technology format uses SPBASIC citation style.

Automatically format and order your citations and bibliography in a click.

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Frequently asked questions

1. Can I write European Food Research and Technology in LaTeX?

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

2. Do you follow the European Food Research and Technology guidelines?

Yes, the template is compliant with the European Food Research and Technology 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 European Food Research and Technology?

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 European Food Research and Technology citation style.

4. Can I use the European Food Research and Technology 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 European Food Research and Technology.

5. Can I use a manuscript in European Food Research and Technology 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 European Food Research and Technology that you can download at the end.

6. How long does it usually take you to format my papers in European Food Research and Technology?

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

7. Where can I find the template for the European Food Research and Technology?

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 European Food Research and Technology'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 European Food Research and Technology'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.

9. European Food Research and Technology an online tool or is there a desktop version?

SciSpace's European Food Research and Technology 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.

10. I cannot find my template in your gallery. Can you create it for me like European Food Research and Technology?

Sure. You can request any template and we'll have it setup within a few days. You can find the request box in Journal Gallery on the right side bar under the heading, "Couldn't find the format you were looking for like European Food Research and Technology?”

11. What is the output that I would get after using European Food Research and Technology?

After writing your paper autoformatting in European Food Research and Technology, you can download it in multiple formats, viz., PDF, Docx, and LaTeX.

12. Is European Food Research and Technology'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 European Food Research and Technology?

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 European Food Research and Technology. 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 European Food Research and Technology?

The 5 most common citation types in order of usage for European Food Research and Technology 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 European Food Research and Technology?

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 European Food Research and Technology's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

16. Can I download European Food Research and Technology 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 European Food Research and Technology Endnote style according to Elsevier guidelines.

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I spent hours with MS word for reformatting. It was frustrating - plain and simple. With SciSpace, I can draft my manuscripts and once it is finished I can just submit. In case, I have to submit to another journal it is really just a button click instead of an afternoon of reformatting.

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