Journal of Food Engineering

ISSNs: 0260-8774

Additional searchable ISSN (Electronic): 1873-5770

Elsevier, United Kingdom

BFI (2020): BFI-level 1, Scopus rating (2018): CiteScore 4.12 SJR 1.277 SNIP 1.696, Web of Science (2020): Indexed yes, ISI indexed (2013): ISI indexed yes

Central database

Journal

  1. 2011
  2. Published

    Evaluating non-stick properties of different surface materials for contact frying. / Ashokkumar, Saranya; Adler-Nissen, Jens.

    In: Journal of Food Engineering, Vol. 105, No. 3, 2011, p. 537-544.

    Research output: Contribution to journalJournal article – Annual report year: 2011Researchpeer-review

  3. Published

    Modelling of coupled heat and mass transfer during a contact baking process. / Feyissa, Aberham Hailu; Gernaey, Krist; Ashokkumar, Saranya; Adler-Nissen, Jens.

    In: Journal of Food Engineering, Vol. 106, No. 3, 2011, p. 228-235.

    Research output: Contribution to journalJournal article – Annual report year: 2011Researchpeer-review

  4. The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – A low-field NMR study. / Guðjónsdóttir, María; Arason, Sigurjón; Rustad, Turid.

    In: Journal of Food Engineering, Vol. 104, No. 1, 2011, p. 23-29.

    Research output: Contribution to journalJournal article – Annual report year: 2011Researchpeer-review

  5. 2009
  6. Published

    Flow rate dependency of critical wall shear stress in a radial-flow cell. / Detry, J.G.; Jensen, Bo Boye Busk; Sindic, M.; Deroanne, C.

    In: Journal of Food Engineering, Vol. 92, No. 1, 2009, p. 86-99.

    Research output: Contribution to journalJournal article – Annual report year: 2009Researchpeer-review

  7. 2007
  8. Published

    Acrylamide reduction under different pre-treatments in French fries. / Pedreschi, Franco; Kaack, Karl; Granby, Kit; Troncoso, Elizabeth.

    In: Journal of Food Engineering, Vol. 79, No. 4, 2007, p. 1287-1294.

    Research output: Contribution to journalJournal article – Annual report year: 2007Researchpeer-review

  9. Published

    Color development and acrylamide content of pre-dried potato chips. / Pedreschi, Franco; León, Jorge; Mery, Domingo; Moyano, Pedro; Pedreschi, Romina; Kaack, Karl; Granby, Kit.

    In: Journal of Food Engineering, Vol. 79, No. 3, 2007, p. 786-793.

    Research output: Contribution to journalJournal article – Annual report year: 2007Researchpeer-review

  10. Published

    Color kinetics and acrylamide formation in NaCl soaked potato chips. / Pedreschi, Franco; Bustos, Oscar; Mery, Domingo; Moyano, Pedro; Kaack, Karl; Granby, Kit.

    In: Journal of Food Engineering, Vol. 79, No. 3, 2007, p. 989-997.

    Research output: Contribution to journalJournal article – Annual report year: 2007Researchpeer-review

  11. Published

    Continuous wok-frying of vegetables: Process parameters influencing scale up and product quality. / Adler-Nissen, Jens.

    In: Journal of Food Engineering, Vol. 83, No. 1, 2007, p. 54-60.

    Research output: Contribution to journalJournal article – Annual report year: 2007Researchpeer-review

  12. Ethanolic Extraction of Rosa rubiginosa Soluble Substances: Oil Solubility Equilibrium and Kinetic Studies. / Franco, Daniel; Sineiro, Jorge; Pinelo, Manuel; Núñez, María José.

    In: Journal of Food Engineering, Vol. 79, No. 1, 2007, p. 150-157.

    Research output: Contribution to journalJournal article – Annual report year: 2007Researchpeer-review

  13. Fate of selenium species in sesame seeds during simulated bakery process. / Kápolna, Emese; Gergely, Valéria; Dernovics, Mihály; Illés, Andrea; Fodor, Péter.

    In: Journal of Food Engineering, Vol. 79, No. 2, 2007, p. 494-501.

    Research output: Contribution to journalJournal article – Annual report year: 2007Researchpeer-review