 | |
| Discipline | Food studies |
|---|---|
| Language | English |
| Edited by | M. Hendrickx, D. Knorr |
| Publication details | |
| History | 2000-present |
| Publisher | Elsevier |
| Frequency | Quarterly |
| Impact factor | 3.030 (2011) |
| Standard abbreviations ISO 4 (alt) · Bluebook (alt) NLM (alt) · MathSciNet (alt  ) | |
| ISO 4 | Innov. Food Sci. Emerg. Technol. |
| Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus | |
| CODEN | IFSEBO |
| ISSN | 1466-8564 (print) 1878-5522 (web) |
| LCCN | 2001200273 |
| OCLC no. | 610588124 |
| Links | |
Innovative Food Science and Emerging Technologies is a quarterly peer-reviewed scientific journal covering basic and applied research in food science and technology. It is an official journal of the European Federation of Food Science and Technology. As of 2007, its editors-in-chief are Dietrich Knorr (Technische Universität Berlin) and Marc C. Hendrickx (Katholieke Universiteit Leuven). According to the Journal Citation Reports, the journal has a 2011 impact factor of 3.030.
References
- "Innovative Food Science and Emerging Technologies". 2011 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2012.