Food Microbiology

Food Microbiology - ISSN 0740-0020
Source Normalized Impact per Paper (SNIP): 1.695 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.
SCImago Journal Rank (SJR): 1.702 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.
Impact Factor: 3.759 (2016) Impact Factor:
The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
5 Year Impact Factor: 4.027 (2016) Five-Year Impact Factor:
To calculate the five year Impact Factor, citations are counted in 2016 to the previous five years and divided by the source items published in the previous five years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
Volumes: Volumes 69-76
Issues: 8 issues
ISSN: 07400020
Editor-in-Chief: Tortorello

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Description

Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.

Papers relating to the following topics will be considered:

• Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems
Effects of preservatives, processes, and packaging systems on the microbiology of foods
• Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins
• Microbiology of food fermentations
Predictive microbiology
Microbial ecology of foods
• Microbiological aspects of food safety
• Microbiological aspects of food spoilage and quality

Database coverage includes Biological Abstracts (BIOSIS); Chemical Abstracts; Current Contents/Agriculture, Biology, and Environmental Science; Dairy Science Abstracts; Food Science and Technology Abstracts; Maize Abstracts; and Research Alerts.

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