Año: 2023
Journal Impact Factor (JIF): 1.80
Categoría | Edición | Posición | Cuartil | Tercil | Decil |
---|---|---|---|---|---|
FOOD SCIENCE & TECHNOLOGY | SCIE | 117/173 | Q3 | T3 | D7 |
NUTRITION & DIETETICS | SCIE | 84/114 | Q3 | T3 | D8 |
Año: 2023
Journal Citation Indicator (JCI): 0,460
Categoría | Posición | Cuartil | Tercil | Decil | Percentil |
---|---|---|---|---|---|
FOOD SCIENCE & TECHNOLOGY | 112/173 | Q3 | T2 | D7 | 35,55 |
NUTRITION & DIETETICS | 75/114 | Q3 | T2 | D7 | 34,65 |
Año:
2023
CiteScore:
5,500
Categoría | Posición | Cuartil | Tercil | Decil |
---|---|---|---|---|
Food Science | 111/389 | Q2 | T1 | D3 |
Industrial and Manufacturing Engineering | 106/384 | Q2 | T1 | D3 |
Chemistry (all) | 136/408 | Q2 | T1 | D4 |
Biotechnology | 132/311 | Q2 | T2 | D5 |
SJR año:
2023
Factor de Impacto:
0,475
Categoría | Posición | Cuartil | Tercil | Decil |
---|---|---|---|---|
Industrial and Manufacturing Engineering | 136/369 | Q2 | T2 | D4 |
Chemistry (miscellaneous) | 209/495 | Q2 | T2 | D5 |
Food Science | 160/391 | Q2 | T2 | D5 |
Biotechnology | 171/317 | Q3 | T2 | D6 |
Agencia | Código de Proyecto |
---|---|
European Commission | - |
The authors would like to thank Fera Science Ltd for preparing and distributing the samples used in the validation study. The authors are also grateful to the sensory panel leader and tasters of the UNIBO professional committee, to the labs that participat | 635690 |
# | Autor | Afiliación |
---|---|---|
1 | García-González, Diego L. | CSIC - Instituto de la Grasa (IG) (Spain) |
2 | Casadei, Enrico | Alma Mater Studiorum Università di Bologna (Italy) |
3 | Aparicio-Ruiz, Ramón | Universidad de Sevilla; CSIC - Instituto de la Grasa (IG) (Spain) |
4 | Ortiz Romero, Clemente | CSIC - Instituto de la Grasa (IG) (Spain) |
5 | Alma Mater Studiorum Università di Bologna (Italy) | |
6 | Brereton, Paul | Queen's University Belfast (United Kingdom) |
7 | Koidis, Anastasios | Queen's University Belfast (United Kingdom) |
8 | Korytkowska, Martyna | Queen's University Belfast (United Kingdom) |
9 | Servili, Maurizio | Università degli Studi di Perugia (Italy) |
10 | Selvaggini, Roberto | Università degli Studi di Perugia (Italy) |
11 | Lacoste, Florence | ITERG (Institut des Corps Gras) (France) |
12 | Escobessa, Julien | ITERG (Institut des Corps Gras) (France) |
13 | Vichi, Stefania | Universitat de Barcelona (Spain) |
14 | Quintanilla-Casas, Beatriz | Universitat de Barcelona (Spain) |
15 | Tres, Alba | Universitat de Barcelona (Spain) |
16 | Golay, Pierre Alain | Nestlé S.A. (Switzerland) |
17 | Lucci, Paolo | Università Politecnica delle Marche (Italy) |
18 | Moret, Erica | Università degli Studi di Udine (Italy) |
19 | Bendini, Alessandra | Alma Mater Studiorum Università di Bologna (Italy) |
20 | Gallina Toschi, Tullia | Alma Mater Studiorum Università di Bologna (Italy) |