Title | Type | SJR | H index | Total Docs. (2015) | Total Docs. (3years) | Total Refs. (2015) | Total Cites (3years) | Citable Docs. (3years) | Cites / Doc. (2years) | Ref. / Doc. (2015) | %Female (2015) | ||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids | conference and proceedings | 0.232 | 6 | 0 | 41 | 0 | 18 | 39 | 0.44 | 0.00 | 0.00 | |
2 | Gums and Stabilisers for the Food Industry 16 | conference and proceedings | 0.151 | 4 | 0 | 46 | 0 | 10 | 44 | 0.00 | 0.00 | 0.00 | |
3 | Nutrition, Functional and Sensory Properties of Foods | conference and proceedings | 0.127 | 4 | 0 | 33 | 0 | 7 | 31 | 0.21 | 0.00 | 0.00 |
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Scimago Lab, Copyright 2007-2024. Data Source: Scopus®