In the present study the concentration of soluble solids (Brix°), total carbohydrate, total organic acid, lycopene, total polyphenol, hydroxymethylfurfural, and antioxidant capacity were investigated in tomato fruits at six ripening stages from mature green to fully red. In case of Brix o and carbohydrate, the highest values were observed at the last stage of ripening. Carbohydrate content constitutes nearly 50% of the soluble solids. In mature green stage the lowest acid content was detected but in subsequent stages it did not change significantly. Polyphenol content remained almost the same during ripening, thus there were not significant differences found among ripening stages. In case of lycopene content, there were great differences among maturity stages. Lycopene accumulated mainly during deep red stage. The antioxidant characteristic of tomato fruit expressed as total antioxidant status (TAS) showed significant linear correlation with lycopene, polyphenol and hydroxymethylfurfural content and increased continuously during ripening period. Marked correlation was observed between lycopene content and formation of hydroxymethylfurfural, as well.
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Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu
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| 2021 | |
|---|---|
| Web of Science | |
| Total Cites WoS |
856 |
| Journal Impact Factor | 1,000 |
| Rank by Impact Factor | Food Science & Technology 130/143 Nutrition & Dietetics 81/90 |
| Impact Factor without Journal Self Cites |
0,941 |
| 5 Year Impact Factor |
1,039 |
| Journal Citation Indicator | 0,19 |
| Rank by Journal Citation Indicator | Food Science & Technology 143/164 Nutrition & Dietetics 92/109 |
| Scimago | |
| Scimago H-index |
30 |
| Scimago Journal Rank |
0,235 |
| Scimago Quartile Score |
Food Science (Q3) |
| Scopus | |
| Scopus Cite Score |
1,4 |
| Scopus CIte Score Rank |
Food Sciences 222/338 (Q3) |
| Scopus SNIP |
0,387 |
|
2020
|
|
|
Total Cites
|
768
|
|
WoS
|
|
|
Journal
Impact Factor |
0,650
|
|
Rank by
|
Nutrition & Dietetics 79/89 (Q4)
|
|
Impact Factor
|
Food Science & Technology 130/144 (Q4)
|
|
Impact Factor
|
0,575
|
|
without
|
|
|
Journal Self Cites
|
|
|
5 Year
|
0,899
|
|
Impact Factor
|
|
|
Journal
|
0,17
|
|
Citation Indicator
|
|
|
Rank by Journal
|
Nutrition & Dietetics 88/103 (Q4)
|
|
Citation Indicator
|
Food Science & Technology 142/160 (Q4)
|
|
Citable
|
59
|
|
Items
|
|
|
Total
|
58
|
|
Articles
|
|
|
Total
|
1
|
|
Reviews
|
|
|
Scimago
|
28
|
|
H-index
|
|
|
Scimago
|
0,237
|
|
Journal Rank
|
|
|
Scimago
|
Food Science Q3
|
|
Quartile Score
|
|
|
Scopus
|
248/238=1,0
|
|
Scite Score
|
|
|
Scopus
|
Food Science 216/310 (Q3)
|
|
Scite Score Rank
|
|
|
Scopus
|
0,349
|
|
SNIP
|
|
|
Days from
|
100
|
|
submission
|
|
|
to acceptance
|
|
|
Days from
|
143
|
|
acceptance
|
|
|
to publication
|
|
|
Acceptance
|
16%
|
| Rate |
| 2019 | |
|---|---|
| Total Cites WoS |
522 |
| Impact Factor | 0,458 |
| Impact Factor without Journal Self Cites |
0,433 |
| 5 Year Impact Factor |
0,503 |
| Immediacy Index |
0,100 |
| Citable Items |
60 |
| Total Articles |
59 |
| Total Reviews |
1 |
| Cited Half-Life |
7,8 |
| Citing Half-Life |
9,8 |
| Eigenfactor Score |
0,00034 |
| Article Influence Score |
0,077 |
| % Articles in Citable Items |
98,33 |
| Normalized Eigenfactor |
0,04267 |
| Average IF Percentile |
7,429 |
| Scimago H-index |
27 |
| Scimago Journal Rank |
0,212 |
| Scopus Scite Score |
220/247=0,9 |
| Scopus Scite Score Rank |
Food Science 215/299 (Q3) |
| Scopus SNIP |
0,275 |
| Acceptance Rate |
15% |
| Acta Alimentaria | |
|---|---|
| Publication Model | Hybrid |
| Submission Fee | none |
| Article Processing Charge | 1100 EUR/article |
| Printed Color Illustrations | 40 EUR (or 10 000 HUF) + VAT / piece |
| Regional discounts on country of the funding agency | World Bank Lower-middle-income economies: 50% World Bank Low-income economies: 100% |
| Further Discounts | Editorial Board / Advisory Board members: 50% Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100% |
| Subscription fee 2022 | Online subsscription: 754 EUR / 944 USD Print + online subscription: 872 EUR / 1090 USD |
| Subscription fee 2023 | Online subsscription: 776 EUR / 944 USD Print + online subscription: 896 EUR / 1090 USD |
| Subscription Information | Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content. |
| Purchase per Title | Individual articles are sold on the displayed price. |
| Acta Alimentaria | |
|---|---|
| Language | English |
| Size | B5 |
| Year of Foundation |
1972 |
| Volumes per Year |
1 |
| Issues per Year |
4 |
| Founder | Magyar Tudományos Akadémia  |
| Founder's Address |
H-1051 Budapest, Hungary, Széchenyi István tér 9. |
| Publisher | Akadémiai Kiadó |
| Publisher's Address |
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. |
| Responsible Publisher |
Chief Executive Officer, Akadémiai Kiadó |
| ISSN | 0139-3006 (Print) |
| ISSN | 1588-2535 (Online) |
Monthly Content Usage
| Abstract Views | Full Text Views | PDF Downloads | |
|---|---|---|---|
| Jan 2022 | 15 | 2 | 3 |
| Feb 2022 | 28 | 0 | 0 |
| Mar 2022 | 26 | 0 | 0 |
| Apr 2022 | 12 | 0 | 0 |
| May 2022 | 37 | 0 | 0 |
| Jun 2022 | 23 | 0 | 0 |
| Jul 2022 | 6 | 0 | 0 |
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AKJournals is the trademark of Akadémiai Kiadó's journal publishing business branch.
Copyright Akadémiai Kiadó AKJournals is the trademark of Akadémiai Kiadó's journal publishing business branch.
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