Example of Journal of the Science of Food and Agriculture format
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Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format
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Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format Example of Journal of the Science of Food and Agriculture format
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open access Open Access

Journal of the Science of Food and Agriculture — Template for authors

Publisher: Wiley
Categories Rank Trend in last 3 yrs
Agronomy and Crop Science #41 of 347 up up by 3 ranks
Food Science #53 of 310 down down by 9 ranks
Biotechnology #82 of 282 down down by 5 ranks
Nutrition and Dietetics #36 of 122 up up by 8 ranks
journal-quality-icon Journal quality:
High
calendar-icon Last 4 years overview: 2670 Published Papers | 14714 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 15/07/2020
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FAQ

Related Journals

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Springer

Quality:  
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CiteRatio: 5.8
SJR: 0.875
SNIP: 1.734
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Cambridge University Press

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open access Open Access

Frontiers Media

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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.

2.614

8% from 2018

Impact factor for Journal of the Science of Food and Agriculture from 2016 - 2019
Year Value
2019 2.614
2018 2.422
2017 2.379
2016 2.463
graph view Graph view
table view Table view

5.5

20% from 2019

CiteRatio for Journal of the Science of Food and Agriculture from 2016 - 2020
Year Value
2020 5.5
2019 4.6
2018 4.3
2017 4.2
2016 4.1
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 8% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

insights Insights

  • CiteRatio of this journal has increased by 20% 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.

0.782

9% from 2019

SJR for Journal of the Science of Food and Agriculture from 2016 - 2020
Year Value
2020 0.782
2019 0.718
2018 0.824
2017 0.822
2016 0.906
graph view Graph view
table view Table view

1.225

10% from 2019

SNIP for Journal of the Science of Food and Agriculture from 2016 - 2020
Year Value
2020 1.225
2019 1.118
2018 1.238
2017 1.33
2016 1.267
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has increased by 9% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

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

Journal of the Science of Food and Agriculture

Guideline source: View

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Wiley

Journal of the Science of Food and Agriculture

Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Food - Health and Nutrition: Human and animal nutrition. Enhancing health and wellness with novel and f...... Read More

Agronomy and Crop Science

Food Science

Biotechnology

Nutrition and Dietetics

Agricultural and Biological Sciences

i
Last updated on
15 Jul 2020
i
ISSN
0022-5142
i
Impact Factor
High - 1.187
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: 10.1002/JSFA.2740100110
The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents

Abstract:

Methods for the quantitative analysis of anthocyanins, leuco-anthocyanins, flavanols and total phenols in plant tissue extracts are critically examined and suitable modifications of existing methods are described. Methods for the quantitative analysis of anthocyanins, leuco-anthocyanins, flavanols and total phenols in plant tissue extracts are critically examined and suitable modifications of existing methods are described. read more read less
3,501 Citations
A procedure to measure the antiradical efficiency of polyphenols
Concepción Sánchez-Moreno1, José A. Larrauri1, Fulgencio Saura-Calixto1

Abstract:

The kinetic behaviour of polyphenols common in fruits as free radical scavengers was studied using 2,2-diphenyl-1-picrylhydrazyl (DPPH.). After addition of different standard concentrations to DPPH. (0.025 g litre-1), the percentage of remaining DPPH. was determined at different times from the absorbances at 515 nm. The perce... The kinetic behaviour of polyphenols common in fruits as free radical scavengers was studied using 2,2-diphenyl-1-picrylhydrazyl (DPPH.). After addition of different standard concentrations to DPPH. (0.025 g litre-1), the percentage of remaining DPPH. was determined at different times from the absorbances at 515 nm. The percentage remaining DPPH. against reaction time followed a multiplicative model equation: In [DPPH.REM] = b 1n t + 1n a. The slopes of these equations may be useful parameters to define the antioxidant capacity. The steeper the slope, the lower the amount of antioxidant necessary to decrease by 50% the initial DPPH. concentration (EC50). This parameter, EC50, is widely used to measure antioxidant power, but it does not takes into account the reaction time. Time needed to reach the steady state to the concentration corresponding at EC50 (T(EC50)) was calculated, and antiradical efficiency (AE) was proposed as a new parameter to characterise the antioxidant compounds where AE = 1/EC50 T(EC50). It was shown that AE is more discriminatory than EC50. AE values are more useful because they also take into account the reaction time. The results have shown that the order of the AE (x 10(-3)) in the compounds tested was: ascorbic acid (11.44) > caffeic acid (2.75) greater than or equal to gallic acid (2.62) > tannic acid (0.57) greater than or equal to DL-alpha-tocopherol (0.52) > rutin (0.21) greater than or equal to quercetin (0.19) > ferulic acid (0.12) greater than or equal to 3-tert-butyl-4-hydroxyanisole, BHA (0.10) > resveratrol (0.05). read more read less

Topics:

DPPH (58%)58% related to the paper, Ascorbic acid (57%)57% related to the paper
1,812 Citations
Journal Article DOI: 10.1002/JSFA.2740310702
Investigation of chromium, cerium and cobalt as markers in digesta. Rate of passage studies
Peter Udén1, P E Colucci1, P.J. Van Soest1

Abstract:

A new liquid marker, cobalt-ethylenediamine tetraacetic acid (EDTA), and two solid markers, chromium (Cr) and cerium (Ce) mordanted plant cell walls, were investigated. Synthesis and methods of analysis are described for the markers. The Cr- and Ce-cell wall complexes were tested for stability to EDTA, hydrochloric acid and r... A new liquid marker, cobalt-ethylenediamine tetraacetic acid (EDTA), and two solid markers, chromium (Cr) and cerium (Ce) mordanted plant cell walls, were investigated. Synthesis and methods of analysis are described for the markers. The Cr- and Ce-cell wall complexes were tested for stability to EDTA, hydrochloric acid and rumen microorganisms. Plant cell walls were rendered indigestible by mordanting with Cr and 98% of the marker remained on the fibre after a simulated sequence (in vitro) of digestion. Ce-mordanted cell walls were 35% digestible in vitro using a rumen culture, and 56% of the marker could be washed off the remaining fibre. Treatment with EDTA removed all Ce and 15% of the Cr. Hydrochloric acid (0.01M) had a negligible effect on the removal of Cr from the cell walls, whereas 0.1M acid removed, on average, 10% of the marker. Losses of Cr from the mordant may be related to the quality of the preparation. Co-EDTA was found to be comparable to Cr-EDTA. The urinary excretion of Cr and Co was 2–3% in most animals except in rabbits, which excreted as much as 30% of the liquid markers in the urine. read more read less
1,424 Citations
Plant L‐ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing

Abstract:

Humans are unable to synthesise L-ascorbic acid (L-AA, ascorbate, vitamin C), and are thus entirely dependent upon dietary sources to meet needs. In both plant and animal metabolism, the biological functions of L-ascorbic acid are centred around the antioxidant properties of this molecule. Considerable evidence has been accru... Humans are unable to synthesise L-ascorbic acid (L-AA, ascorbate, vitamin C), and are thus entirely dependent upon dietary sources to meet needs. In both plant and animal metabolism, the biological functions of L-ascorbic acid are centred around the antioxidant properties of this molecule. Considerable evidence has been accruing in the last two decades of the importance of L-AA in protecting not only the plant from oxidative stress, but also mammals from various chronic diseases that have their origins in oxidative stress. Evidence suggests that the plasma levels of L-AA in large sections of the population are sub-optimal for the health protective effects of this vitamin. Until quite recently, little focus has been given to improving the L-AA content of plant foods, either in terms of the amounts present in commercial crop varieties, or in minimising losses prior to ingestion. Further, while L-AA biosynthesis in animals was elucidated in the 1960s, 1 it is only very recently that a distinct biosynthetic route for plants has been proposed. 2 The characterisation of this new pathway will undoubtedly provide the necessary focus and impetus to enable fundamental questions on plant L-AA metabolism to be resolved. This review focuses on the role of L-AA in metabolism and the latest studies regarding its bio- synthesis, tissue compartmentalisation, turnover and catabolism. These inter-relationships are considered in relation to the potential to improve the L-AA content of crops. Methodology for the reliable analysis of L-AA in plant foods is briefly reviewed. The concentrations found in common food sources and the effects of processing, or storage prior to consumption are discussed. Finally the factors that determine the bioavailability of L-AA and how it may be improved are considered, as well as the most important future research needs. # 2000 Society of Chemical Industry read more read less

Topics:

Ascorbic acid (57%)57% related to the paper, Population (52%)52% related to the paper
1,279 Citations
Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden
Michael N. Clifford1

Abstract:

This review defines the range of forms in which cinnamates (p-coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic chlorogenic acids and close allies, (ii) other esters, amides and glycosides, and (iii) transformation products formed during processing. Cinnamate de... This review defines the range of forms in which cinnamates (p-coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic chlorogenic acids and close allies, (ii) other esters, amides and glycosides, and (iii) transformation products formed during processing. Cinnamate derivatives which would not release cinnamic acid by hydrolysis are excluded. The quantitative data are reviewed concisely and attention is drawn to certain shortcomings, in particular a complete absence of data for certain commodities (breakfast cereals, baked goods, tomato products and nuts) and minimal data for pulses, legumes and processed or cooked foods. In addition, more data are required for the edible portion of modern varieties. By extrapolating from such data as are available the important source(s) (i) of individual cinnamates (regardless of the conjugate type) and (ii) of each major class of conjugate, have been identified as follows: (i) Cinnamates: caffeic acid: coffee beverage, blueberries, apples, ciders; p-coumaric acid: spinach, sugar beet fibre, cereal brans; ferulic acid: coffee beverage, citrus juices, sugar beet fibre, cereal brans; sinapic acid: broccoli, kale, other leafy brassicas, citrus juices. (ii) Conjugates: caffeoylquinic acids: coffee beverage, blueberries, apples, ciders; p-coumaroylquinic acids: sweet cherries; feruloylquinic acids: coffee beverage; tartaric conjugates: spinach, lettuce, grapes and wines; malic conjugates: lettuce, spinach, possibly legumes; rosmarinic acid: culinary herbs, mixed herbs, possibly stuffings; cell wall conjugates: spinach, sugar beet fibre, cereal brans. It seems likely that the UK population will fall into several categories depending on (i) their consumption of coffee, (ii) their consumption of bran, and (iii) their consumption of citrus. Those who drink several cups of coffee per day augmented by bran and citrus might easily ingest 500-800mg cinnamates (or even 1 g for the greatest coffee ingest consumption) whereas those who eschew all these and take little fresh fruit or vegetables might struggle to consume 25 mg. read more read less

Topics:

Cinnamates (55%)55% related to the paper, Population (51%)51% related to the paper, Bran (50%)50% related to the paper, Ferulic acid (50%)50% related to the paper
1,231 Citations
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Frequently asked questions

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

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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 Journal of the Science of Food and Agriculture citation style.

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12. Is Journal of the Science of Food and Agriculture'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 Journal of the Science of Food and Agriculture?

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 the Science of Food and Agriculture. 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 the Science of Food and Agriculture?

The 5 most common citation types in order of usage for Journal of the Science of Food and Agriculture 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 Journal of the Science of Food and Agriculture?

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16. Can I download Journal of the Science of Food and Agriculture 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 Journal of the Science of Food and Agriculture Endnote style according to Elsevier guidelines.

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