Example of Journal of Food Measurement and Characterization format
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Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format
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Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format Example of Journal of Food Measurement and Characterization format
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open access Open Access

Journal of Food Measurement and Characterization — Template for authors

Publisher: Springer
Categories Rank Trend in last 3 yrs
Industrial and Manufacturing Engineering #120 of 336 up up by 28 ranks
Safety, Risk, Reliability and Quality #64 of 165 up up by 23 ranks
Food Science #122 of 310 up up by 48 ranks
Chemical Engineering (all) #116 of 279 up up by 51 ranks
journal-quality-icon Journal quality:
Good
calendar-icon Last 4 years overview: 1215 Published Papers | 3686 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 01/06/2020
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FAQ

Related Journals

open access Open Access
recommended Recommended

Springer

Quality:  
High
CiteRatio: 6.6
SJR: 1.147
SNIP: 1.342
open access Open Access

SAGE

Quality:  
Good
CiteRatio: 3.3
SJR: 0.523
SNIP: 0.847
open access Open Access
recommended Recommended

Taylor and Francis

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

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.

3.0

43% from 2019

CiteRatio for Journal of Food Measurement and Characterization from 2016 - 2020
Year Value
2020 3.0
2019 2.1
2018 1.4
2017 1.1
2016 1.1
graph view Graph view
table view Table view

0.506

3% from 2019

SJR for Journal of Food Measurement and Characterization from 2016 - 2020
Year Value
2020 0.506
2019 0.492
2018 0.421
2017 0.369
2016 0.296
graph view Graph view
table view Table view

0.822

6% from 2019

SNIP for Journal of Food Measurement and Characterization from 2016 - 2020
Year Value
2020 0.822
2019 0.772
2018 0.631
2017 0.684
2016 0.533
graph view Graph view
table view Table view

insights Insights

  • CiteRatio of this journal has increased by 43% in last years.
  • This journal’s CiteRatio is in the top 10 percentile category.

insights Insights

  • SJR of this journal has increased by 3% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has increased by 6% in last years.
  • This journal’s SNIP is in the top 10 percentile category.

Journal of Food Measurement and Characterization

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Springer

Journal of Food Measurement and Characterization

Approved by publishing and review experts on SciSpace, this template is built as per for Journal of Food Measurement and Characterization formatting guidelines as mentioned in Springer author instructions. The current version was created on 01 Jun 2020 and has been used by 379 authors to write and format their manuscripts to this journal.

Engineering

i
Last updated on
01 Jun 2020
i
ISSN
2193-4126
i
Impact Factor
Low - 0.278
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
Numbered
[25]
i
Bibliography Example
G. E Blonder, M. Tinkham, and T. M. Klapwijk. Transition from metal- lic to tunneling regimes in superconducting microconstrictions: Excess current, charge imbalance, and supercurrent conversion. Phys. Rev. B, 25(7):4515_x0015_4532 (1982).

Top papers written in this journal

Journal Article DOI: 10.1007/S11694-016-9423-Z
Antioxidant activity and phenolic compounds of ginger (Zingiber officinale Rosc.) determined by HPLC-MS/MS

Abstract:

Oxidative stress related diseases often arise from over production of free radicals and reactive oxygen/nitrogen species. The prevention of these diseases could be possible with the use of natural antioxidant plants that could be promising as therapeutic candidates. Since antioxidant properties of a species could be stem from... Oxidative stress related diseases often arise from over production of free radicals and reactive oxygen/nitrogen species. The prevention of these diseases could be possible with the use of natural antioxidant plants that could be promising as therapeutic candidates. Since antioxidant properties of a species could be stem from phenolic compounds, it is, therefore, important to evaluate antioxidant and total/individual phenolic and flavonoid content. For this purpose, we evaluated antioxidant properties of ginger (Zingiber officinale Rosc.) based on three parameters: the antioxidant capacity, total phenolic and flavonoid content as well as identification of phenolic acids of water extract (WEG) and ethanol extract (EEG) of ginger. For antioxidant capacity, we performed FRAP, CUPRAC assay, Fe2+ chelating ability, DPPH and DMPD radical scavenging activities. Also, total phenolic and flavonoid contents in both extracts were also measured via Folin Ciocalteu’s method. For identification of phenolic acids, HPLC-MS/MS method was performed. The results showed that EEG had generally better antioxidant activity than WEG in all assays. HPLC-MS/MS analysis showed that there are at least eight different phenolic acids found in ginger, among which pyrogallol p-hydroxybenzoic acid, ferulic acid and p-coumaric acid were more abundant in both extracts. This study clearly showed that ginger extracts demonstrated effective antioxidant properties and their consumption may reduce or delay the progression of diseases that oxidative stress take place due to lack of antioxidant supplementation. read more read less

Topics:

DPPH (56%)56% related to the paper, Antioxidant (53%)53% related to the paper, Ferulic acid (53%)53% related to the paper, Phenols (50%)50% related to the paper
193 Citations
Journal Article DOI: 10.1007/S11694-017-9676-1
An electrochemical-amplified-platform based on the nanostructure voltammetric sensor for the determination of carmoisine in the presence of tartrazine in dried fruit and soft drink samples
Majede Bijad1, Hassan Karimi-Maleh, Mohammad Farsi1, Seyed-Ahmad Shahidi1

Abstract:

This work demonstrates the fabrication of a carbon paste electrode containing NiO/CNTs modified with 1-methyl-3-butylimidazolium bromide as the binder (CPE/1-M-3BIBr/NiO/CNTs), and its applications related to the highly sensitive detection of carmoisine. The CPE/1-M-3BIBr/NiO/CNTs system was successfully utilized for the nano... This work demonstrates the fabrication of a carbon paste electrode containing NiO/CNTs modified with 1-methyl-3-butylimidazolium bromide as the binder (CPE/1-M-3BIBr/NiO/CNTs), and its applications related to the highly sensitive detection of carmoisine. The CPE/1-M-3BIBr/NiO/CNTs system was successfully utilized for the nanomolar determination of carmoisine at pH = 7.0. The CPE/1-M-3BIBr/NiO/CNTs successfully resolved the oxidation signals of carmoisine and tartrazine with a peak separation of 450 mV. This is the first time that an application of an electrochemical sensor for the simultaneous determination of carmoisine and tartrazine, two important azo dyes, has been reported. In addition, wide dynamic linear concentration ranges (70–650 μM for carmoisine and 0.1–750 μM for tartrazine), low detection limits (20 nM for carmoisine and 0.06 μM tartrazine) and excellent reproducibility were reported. The CPE/1-M-3BIBr/NiO/CNTs were successfully used for the analysis of carmoisine and tartrazine in dried fruit and soft drink samples. read more read less

Topics:

Tartrazine (56%)56% related to the paper, Dried fruit (54%)54% related to the paper
143 Citations
Journal Article DOI: 10.1007/S11694-019-00096-6
A nanostructure voltammetric platform amplified with ionic liquid for determination of tert-butylhydroxyanisole in the presence kojic acid
Zahra Shamsadin-Azad1, Mohammad Ali Taher1, Somaye Cheraghi1, Hassan Karimi-Maleh2

Abstract:

The electrochemical behavior of tert-butylhydroxyanisole antioxidant was investigated at a surface of carbon paste electrode amplified with MgO nanoparticle and n-methyl-3-butylimidazolium bromide as conductive binder (CPE/MgO-NPs-/M3BIBr). The oxidation voltammogram of tert-butylhydroxyanisole was shown an irreversible signa... The electrochemical behavior of tert-butylhydroxyanisole antioxidant was investigated at a surface of carbon paste electrode amplified with MgO nanoparticle and n-methyl-3-butylimidazolium bromide as conductive binder (CPE/MgO-NPs-/M3BIBr). The oxidation voltammogram of tert-butylhydroxyanisole was shown an irreversible signal with a diffusion controlled system. Using pH investigation data, we suggested a possible mechanism for electro-oxidation of tert-butylhydroxyanisole. The oxidation current varied linearly with tert-butylhydroxyanisole concentration in the range 0.1–700 µM with detection limit 0.04 µM. The CPE/MgO-NPs-/M3BIBr was resolved overlapping signal of tert-butylhydroxyanisole and kojic acid as two important antioxidants for the first time. The CPE/MgO-NPs-/M3BIBr was applied to the analysis of tert-butylhydroxyanisole in food samples such as edible oil and chilli sauce. read more read less

Topics:

Carbon paste electrode (56%)56% related to the paper, Kojic acid (54%)54% related to the paper, Bromide (50%)50% related to the paper
127 Citations
Journal Article DOI: 10.1007/S11694-014-9203-6
Heavy metals and trace elements levels in milk and milk products
A. M. S. Meshref1, Walaa A. Moselhy1, Nour El-Houda Y. Hassan1

Abstract:

Milk and dairy products are an important food in the human diet. The present investigation was carried out to determine concentrations of lead, cadmium, zinc, copper and iron in milk and dairy products and evaluate the potential health risks of metals to humans via consumption of milk and dairy products. A total of 77 samples... Milk and dairy products are an important food in the human diet. The present investigation was carried out to determine concentrations of lead, cadmium, zinc, copper and iron in milk and dairy products and evaluate the potential health risks of metals to humans via consumption of milk and dairy products. A total of 77 samples of milk and dairy products (22 raw milk, 20 kareish cheese, 21 butter and 14 rice pudding) were collected from farms, individual farmers and dairy shops in Beni-Suef governorate, Egypt. Pb, Cd, Zn, Cu and Fe concentrations in milk and dairy products ranged from 0.044–0.751, 0.008–0.179, 0.888–18.316, 0.002–1.692 and 1.3208–45.6198 ppm respectively. Pb concentration in all samples exceeded the maximum permissible limit (0.02 mg/kg) established by codex standard. Pd and Cd intake through milk and dairy products consumption were 1.27 and 0.33 μg/kg bw/day, which represent 35.3 and 39.8 % of the tolerable daily intake. Dairy products are poor sources of iron, copper and zinc, and milk contributes little to the total iron and zinc intake. Target hazard quotient values of less than 1 indicate a relative absence of health risks associated with the consumption of milk and dairy products. read more read less

Topics:

Raw milk (60%)60% related to the paper, Tolerable daily intake (50%)50% related to the paper
106 Citations
Journal Article DOI: 10.1007/S11694-016-9456-3
Antioxidant activity and antimicrobial effect of tarragon ( Artemisia dracunculus ) extract and chemical composition of its essential oil

Abstract:

The aim of this study was to determine the chemical composition, antioxidant potential and phytochemical analysis of Artemisia dracunculusas as well as its antibacterial and antifungal effects (individually or in combination with Coriandrum sativum and Plantago major) “in vitro”. Total phenolic content, total flavonoid conten... The aim of this study was to determine the chemical composition, antioxidant potential and phytochemical analysis of Artemisia dracunculusas as well as its antibacterial and antifungal effects (individually or in combination with Coriandrum sativum and Plantago major) “in vitro”. Total phenolic content, total flavonoid content and anthocyanin content were determined through spectrophotometric methods. Antioxidant potential was determined calorimetrically for 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. The disk diffusion method and hole-plate diffusion method were used to assess the diameter of the inhibition zone. The pour plate method was adopted to determine the susceptibility of the pathogenic strains against Artemisia dracunculusas extract. The broth microdilution and agar dilution methods were employed to measure the minimum inhibitory concentration. The minimum bactericidal/fungicidal concentration was measured using the wells in which no turbidity/color change was observed. The fractional inhibitory concentration index (FICI) was also determined for the extracts. The chemical composition of Artemisia dracunculusas essential oil was analyzed by gas chromatography and gas chromatography/mass spectrometry. The results showed that IC50 of A. dracunculus was 65.4 μg/ml, Total phenolic content was equal to 24.10 mg GAE/g, total flavonoid content was 20 mg QE/g. The major components included p-Allylanisole (84.00%), Ocimene (E)-beta (7.46%), Ocimene (Z)-beta (6.24%) and Limonene (1.42%), respectively. The extract of A. dracunculus exhibited strong antimicrobial activity against fungi with an average inhibition zone of 14.70 mm. All bacteria (except Streptococcus pyogenes and Staphylococcu aureus) were more resistant than Candida albicans. Regarding the checkerboard data, 10 FICIs (≤0.5) showed the synergistic effect, whereas eight FICIs (>0.5 to 1) indicated the additive effect. read more read less

Topics:

Minimum inhibitory concentration (53%)53% related to the paper, Agar diffusion test (53%)53% related to the paper, DPPH (52%)52% related to the paper, Artemisia (52%)52% related to the paper, Essential oil (51%)51% related to the paper
103 Citations
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Frequently asked questions

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3. Can I cite my article in multiple styles in Journal of Food Measurement and Characterization?

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13. What is Sherpa RoMEO Archiving Policy for Journal of Food Measurement and Characterization?

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 Journal of Food Measurement and Characterization. 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 Journal of Food Measurement and Characterization?

The 5 most common citation types in order of usage for Journal of Food Measurement and Characterization are:.

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

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