Impact Score* 5.4
International Journal of Food Microbiology grants a forum for the dissemination of innovative research findings in the quickly developing fields of Bacteriology, Food Science and Food Science and Chemistry. The main research topics published in this academic venue include Food science, Microbiology, Bacteria, Biochemistry and Fermentation.
International Journal of Food Microbiology publishes novel academic contributions which go through peer review by experts in the given subject area. The journal welcomes submissions from the research community where emphasis will be placed on the innovativeness and the practical impact of the published findings.
International Journal of Food Microbiology is listed in a wide variety of abstracting and indexing databases including Scopus, Web of Science and Research.com. Many leading scholars have published their research contributions at this Journal among them Michael G. Gänzle, Michael G. Gänzle, Marco Gobbetti, Carlo Giuseppe Rizzello and Carlo Giuseppe Rizzello.
For extra details on the instructions and submission prerequisites for authors, it is recommended to see the journal website for International Journal of Food Microbiology at https://www.journals.elsevier.com/international-journal-of-food-microbiology .
*The metrics for this journal are compiled based on the data for scientists listed under Microbiology