Example of Comprehensive Reviews in Food Science and Food Safety format
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Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format
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Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format Example of Comprehensive Reviews in Food Science and Food Safety format
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open access Open Access
recommended Recommended

Comprehensive Reviews in Food Science and Food Safety — Template for authors

Publisher: Wiley
Categories Rank Trend in last 3 yrs
Food Science #4 of 310 down down by 2 ranks
journal-quality-icon Journal quality:
High
calendar-icon Last 4 years overview: 360 Published Papers | 5702 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 07/06/2020
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Insights
General info
Top papers
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Why choose from SciSpace
FAQ

Related Journals

open access Open Access
recommended Recommended

Taylor and Francis

Quality:  
High
CiteRatio: 17.2
SJR: 2.03
SNIP: 3.144
open access Open Access

Springer

Quality:  
High
CiteRatio: 3.6
SJR: 0.699
SNIP: 1.629
open access Open Access

Springer

Quality:  
High
CiteRatio: 4.3
SJR: 0.633
SNIP: 1.433
open access Open Access
recommended Recommended

Springer

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

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.

9.912

13% from 2018

Impact factor for Comprehensive Reviews in Food Science and Food Safety from 2016 - 2019
Year Value
2019 9.912
2018 8.738
2017 7.028
2016 5.974
graph view Graph view
table view Table view

15.8

5% from 2019

CiteRatio for Comprehensive Reviews in Food Science and Food Safety from 2016 - 2020
Year Value
2020 15.8
2019 15.1
2018 12.1
2017 12.4
2016 9.7
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 13% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

insights Insights

  • CiteRatio of this journal has increased by 5% 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.

2.801

1% from 2019

SJR for Comprehensive Reviews in Food Science and Food Safety from 2016 - 2020
Year Value
2020 2.801
2019 2.76
2018 2.755
2017 2.996
2016 2.494
graph view Graph view
table view Table view

4.292

1% from 2019

SNIP for Comprehensive Reviews in Food Science and Food Safety from 2016 - 2020
Year Value
2020 4.292
2019 4.268
2018 3.963
2017 3.664
2016 3.094
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has increased by 1% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has increased by 1% in last years.
  • This journal’s SNIP is in the top 10 percentile category.

Comprehensive Reviews in Food Science and Food Safety

Guideline source: View

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Use of these names, trademarks and brands does not imply endorsement or affiliation. Disclaimer Notice

Wiley

Comprehensive Reviews in Food Science and Food Safety

CRFSFS publishes in-depth, extended reviews (over 10,000 words in the body text and references) covering the chemistry, physics, engineering, microbiology, physiology, nutritional or sensory properties, analysis, risk analysis (assessment, management, communication), genetic m...... Read More

Food Science

Agricultural and Biological Sciences

i
Last updated on
06 Jun 2020
i
ISSN
1541-4337
i
Impact Factor
Very High - 4.155
i
Open Access
Yes
i
Sherpa RoMEO Archiving Policy
Yellow faq
i
Plagiarism Check
Available via Turnitin
i
Endnote Style
Download Available
i
Bibliography Name
apa
i
Citation Type
Numbered
[25]
i
Bibliography Example
Beenakker, C.W.J. (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: 10.1111/J.1541-4337.2006.00009.X
Mechanisms and Factors for Edible Oil Oxidation
Eunok Choe1, David B. Min1

Abstract:

: Edible oil is oxidized during processing and storage via autoxidation and photosensitized oxidation, in which triplet oxygen (3O2) and singlet oxygen (1O2) react with the oil, respectively. Autoxidation of oils requires radical forms of acylglycerols, whereas photosensitized oxidation does not require lipid radicals since 1... : Edible oil is oxidized during processing and storage via autoxidation and photosensitized oxidation, in which triplet oxygen (3O2) and singlet oxygen (1O2) react with the oil, respectively. Autoxidation of oils requires radical forms of acylglycerols, whereas photosensitized oxidation does not require lipid radicals since 1O2 reacts directly with double bonds. Lipid hydroperoxides formed by 3O2 are conjugated dienes, whereas 1O2 produces both conjugated and nonconjugated dienes. The hydroperoxides are decomposed to produce off-flavor compounds and the oil quality decreases. Autoxidation of oil is accelerated by the presence of free fatty acids, mono- and diacylglycerols, metals such as iron, and thermally oxidized compounds. Chlorophylls and phenolic compounds decrease the autoxidation of oil in the dark, and carotenoids, tocopherols, and phospholipids demonstrate both antioxidant and prooxidant activity depending on the oil system. In photosensitized oxidation chlorophyll acts as a photosensitizer for the formation of 1O2; however, carotenoids and tocopherols decrease the oxidation through 1O2 quenching. Temperature, light, oxygen concentration, oil processing, and fatty acid composition also affect the oxidative stability of edible oil. read more read less

Topics:

Autoxidation (65%)65% related to the paper, Antioxidant (52%)52% related to the paper, Singlet oxygen (52%)52% related to the paper, Radical (51%)51% related to the paper
1,435 Citations
open accessOpen access Journal Article DOI: 10.1111/J.1541-4337.2006.TB00076.X
Resistant Starch–A Review

Abstract:

The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of ... The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review. read more read less

Topics:

Resistant starch (60%)60% related to the paper, Starch (50%)50% related to the paper
1,432 Citations
Journal Article DOI: 10.1111/J.1541-4337.2011.00156.X
Natural antioxidants: sources, compounds, mechanisms of action, and potential applications
M.S. Brewer1

Abstract:

While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready-to-eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to seek natural alternatives. Phenolic antioxidants can inhibit free radical ... While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready-to-eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to seek natural alternatives. Phenolic antioxidants can inhibit free radical formation and/or interrupt propagation of autoxidation. Fat-soluble vitamin E (α-tocopherol) and water-soluble vitamin C (L-ascorbic acid) are both effective in the appropriate matrix. Plant extracts, generally used for their flavoring characteristics, often have strong H-donating activity thus making them extremely effective antioxidants. This antioxidant activity is most often due to phenolic acids (gallic, protocatechuic, caffeic, and rosmarinic acids), phenolic diterpenes (carnosol, carnosic acid, rosmanol, and rosmadial), flavonoids (quercetin, catechin, naringenin, and kaempferol), and volatile oils (eugenol, carvacrol, thymol, and menthol). Some plant pigments (anthocyanin and anthocyanidin) can chelate metals and donate H to oxygen radicals thus slowing oxidation via 2 mechanisms. Tea and extracts of grape seeds and skins contain catechins, epicatechins, phenolic acids, proanthocyanidins, and resveratrol, all of which contribute to their antioxidative activity. The objective of this article is to provide an overview of natural antioxidants, their mechanisms of action, and potential applications. read more read less

Topics:

Butylated hydroxytoluene (57%)57% related to the paper, Butylated hydroxyanisole (55%)55% related to the paper, Catechin (53%)53% related to the paper, Carnosol (53%)53% related to the paper, Antioxidant (53%)53% related to the paper
View PDF
1,393 Citations
open accessOpen access Journal Article DOI: 10.1111/J.1541-4337.2010.00126.X
Poly-Lactic Acid: Production, Applications, Nanocomposites, and Release Studies.
Majid Jamshidian1, Elmira Arab Tehrany1, Muhammad Imran1, Muriel Jacquot1, Stéphane Desobry1

Abstract:

Environmental, economic, and safety challenges have provoked packaging scientists and producers to partially substitute petrochemical-based polymers with biodegradable ones. The general purpose of this review is to introduce poly-lactic acid (PLA), a compostable, biodegradable thermoplastic made from renewable sources. PLA pr... Environmental, economic, and safety challenges have provoked packaging scientists and producers to partially substitute petrochemical-based polymers with biodegradable ones. The general purpose of this review is to introduce poly-lactic acid (PLA), a compostable, biodegradable thermoplastic made from renewable sources. PLA properties and modifications via different methods, like using modifiers, blending, copolymerizing, and physical treatments, are mentioned; these are rarely discussed together in other reviews. Industrial processing methods for producing different PLA films, wrappings, laminates, containers (bottles and cups), are presented. The capabilities of PLA for being a strong active packaging material in different areas requiring antimicrobial and antioxidant characteristics are discussed. Consequently, applications of nanomaterials in combination with PLA structures for creating new PLA nanocomposites with greater abilities are also covered. These approaches may modify PLA weaknesses for some food packaging applications. Nanotechnology approaches are being broadened in food science, especially in packaging material science with high performances and low concentrations and prices, so this category of nano-research is estimated to be revolutionary in food packaging science in the near future. The linkage of a 100% bio-originated material and nanomaterials opens new windows for becoming independent, primarily, of petrochemical-based polymers and, secondarily, for answering environmental and health concerns will undoubtedly be growing with time. read more read less

Topics:

Active packaging (54%)54% related to the paper, Food packaging (53%)53% related to the paper
View PDF
1,165 Citations
Journal Article DOI: 10.1111/1541-4337.12143
Starch retrogradation: a comprehensive review
Shujun Wang1, Caili Li1, Les Copeland2, Qing Niu1, Shuo Wang1

Abstract:

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities ... Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides a comprehensive review of starch retrogradation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation. The review also discusses the effect of retrogradation on the in vitro enzyme digestibility of starch. Spectroscopic methods such as FTIR and Raman are considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future. read more read less

Topics:

Retrogradation (starch) (77%)77% related to the paper, Amylopectin (63%)63% related to the paper, Starch (59%)59% related to the paper, Amylose (54%)54% related to the paper
View PDF
990 Citations
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3. Can I cite my article in multiple styles in Comprehensive Reviews in Food Science and Food Safety?

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 Comprehensive Reviews in Food Science and Food Safety citation style.

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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 Comprehensive Reviews in Food Science and Food Safety.

5. Can I use a manuscript in Comprehensive Reviews in Food Science and Food Safety 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 Comprehensive Reviews in Food Science and Food Safety that you can download at the end.

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SciSpace's Comprehensive Reviews in Food Science and Food Safety 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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After writing your paper autoformatting in Comprehensive Reviews in Food Science and Food Safety, you can download it in multiple formats, viz., PDF, Docx, and LaTeX.

12. Is Comprehensive Reviews in Food Science and Food Safety'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 Comprehensive Reviews in Food Science and Food Safety?

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 Comprehensive Reviews in Food Science and Food Safety. 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 Comprehensive Reviews in Food Science and Food Safety?

The 5 most common citation types in order of usage for Comprehensive Reviews in Food Science and Food Safety 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 Comprehensive Reviews in Food Science and Food Safety?

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16. Can I download Comprehensive Reviews in Food Science and Food Safety 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 Comprehensive Reviews in Food Science and Food Safety Endnote style according to Elsevier guidelines.

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