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The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as indexed by Clarivate's Web of Science. As a journal-level metric, it is frequently used as a proxy for ...
This is a list of open-access journals by field. The list contains notable journals which have a policy of full open access. It does not include delayed open access journals, hybrid open access journals, or related collections or indexing services. True open-access journals can be split into two categories:
Impact factor. 4.647 (2021) ... Methods is a peer-reviewed scientific journal covering research on techniques in the experimental ... the journal has a 2021 impact ...
International Journal of Financial Studies: 2013 2227-7072 International Journal of Molecular Sciences: Chemistry 2000 1422-0067 International Journal of Neonatal Screening: 2015 2409-515X International Journal of Plant Biology: International Journal of Translational Medicine: 2021 2673-8937 International Journal of Turbomachinery, Propulsion ...
Nature Reviews Molecular Cell Biology. Nature Reviews Nephrology. Nature Reviews Neurology. Nature Reviews Neuroscience. Nature Reviews Physics. Nature Reviews Psychology. Nature Reviews Rheumatology. Nature Reviews Urology. The Nature Partner Journals series, abbreviated npj, is a series of online-only, open access, journals.
2009208857. OCLC no. 297176959. Links. Journal homepage. Journal of Functional Foods is a monthly peer-reviewed scientific journal covering various aspects of food research. It is published by Elsevier and was established in 2009. The editor-in-chief is Vincenzo Fogliano (Wageningen University) and Mingfu Wang (Shenzhen University). [1]
Journal Citation Reports (JCR) is an annual publication by Clarivate. [1] It has been integrated with the Web of Science and is accessed from the Web of Science Core Collection. It provides information about academic journals in the natural and social sciences, including impact factors. JCR was originally published as a part of the Science ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.