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Showing 121 to 139 of 139 Products

Vibrational Spectroscopy

Product Type: Journal

First Published: 1990

Journal: 0924-2031

SNIP: 0.745 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 0.44 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 106-111

Issues: 6

Biochemistry of Foods

Product Type: Book

Edition: 2

First Published: 1990

eBook: 978-0-08-091808-2

Physical Properties of Foods and Food Processing Systems

Product Type: Book

Edition: 1

First Published: 1990

Paperback: 978-1-85573-272-8

eBook: 978-1-84569-842-3

Fusarium

Product Type: Book

Edition: 1

Volume: 2

First Published: 1989

eBook: 978-1-4832-9785-9

Meat Freezing

Product Type: Book

Edition: 1

Volume: 20

First Published: 1989

eBook: 978-1-4832-9075-1

Heterocyclic Compounds

Product Type: Book

Edition: 1

Volume: G

First Published: 1987

eBook: 978-0-08-088088-4

Food Emulsions and Foams

Product Type: Book

Edition: 1

First Published: 1987

Hardcover: 978-1-85573-785-3

eBook: 978-1-84569-830-0

Food Structure

Product Type: Book

Edition: 1

First Published: 1987

Hardcover: 978-1-85573-396-1

eBook: 978-1-84569-834-8

Food Hydrocolloids

Product Type: Journal

First Published: 1986

Journal: 0268-005X

SNIP: 1.989 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 2.055 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 98-109

Issues: 12

Tropical Food: Chemistry and Nutrition V2

Product Type: Book

Edition: 1

First Published: 1979

eBook: 978-0-323-14310-3

Food Chemistry

Product Type: Journal

First Published: 1976

Journal: 0308-8146

SNIP: 2.17 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 1.768 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 302-333

Issues: 32

Aliphatic Compounds

Product Type: Book

Edition: 1

First Published: 1975

eBook: 978-0-08-088072-3

The Journal of Nutritional Biochemistry

Product Type: Journal

Journal: 0955-2863

SNIP: 1.193 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 1.428 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 75-86

Issues: 12

Nutrition: X

Product Type: Journal

Volumes: 1-2

Issues: 2

Nutrition

Product Type: Journal

Journal: 0899-9007

SNIP: 1.204 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 1.28 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 69-80

Issues: 12

Nutrition Research

Product Type: Journal

Journal: 0271-5317

SNIP: 0.849 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 0.95 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 73-84

Issues: 12

Current Research in Food Science

Product Type: Journal

Volumes: 1-4

Issues: 4

Food Chemistry: X

Product Type: Journal

Volumes: 5-8

Issues: 4