Title | Type | SJR | H index | Total Docs. (2016) | Total Docs. (3years) | Total Refs. (2016) | Total Cites (3years) | Citable Docs. (3years) | Cites / Doc. (2years) | Ref. / Doc. (2016) | %Female (2016) | ||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids | conference and proceedings | 0.231 | 6 | 0 | 41 | 0 | 19 | 39 | 0.46 | 0.00 | 0.00 | |
2 | Nutrition, Functional and Sensory Properties of Foods | conference and proceedings | 0.124 | 4 | 0 | 33 | 0 | 2 | 31 | 0.00 | 0.00 | 0.00 |
Follow us on @ScimagoJR
Scimago Lab, Copyright 2007-2024. Data Source: Scopus®