The scientific journal Journal of Food Quality is included in the Scopus database.
Based on 2020, SJR is 0.513.
Publisher country is مصر.
The main subject areas of published articles are Food Science, Safety, Risk, Reliability and Quality.
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| Percentile | Scopus ASJC Code | Scopus Sub-Subject Area | Quartile |
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| 58 | 1106 | Food Science | 2 |
| 61 | 2213 | Safety, Risk, Reliability and Quality | 2 |
| Web Site | Articles in 2018 | Articles in 2019 | Articles in 2020 |
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| Link | 175 | 117 | 126 |
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