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C.Y. Zhou
C.Y. Zhou
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006 , China
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Q.W. Cheng
qianwei.cheng@gxust.edu.cn
https://orcid.org/0000-0002-9615-0999
Q.W. Cheng
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006 , China
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T. Chen
chentong@gxust.edu.cn
https://orcid.org/0000-0003-0056-9857
T. Chen
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006 , China
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L.L. Meng
L.L. Meng
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006 , China
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T.G. Sun
T.G. Sun
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006 , China
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B. Hu
B. Hu
School of Electrical and Information Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006 , China
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J. Yang
J. Yang
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006 , China
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D.Y. Zhang
D.Y. Zhang
Liuzhou Quality Inspection and Testing Research Center, Liuzhou 545000 , China
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Abstract
To study the feasibility of evaluating the quality characteristics of banana based on the browning area. The texture characteristics, total soluble solids (TSS), ascorbic acid, malondialdehyde (MDA) concentrations, relative conductivity, polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase (PAL) activities in banana peels were detected during storage. A linear model was made by principal component analysis and multiple linear regression between the banana browning area and characteristic indices. The results showed that the changes in the physiological characteristics of bananas were significantly different during different storage periods. The main factors that affected the banana browning area were relative conductivity, PAL, TSS, and MDA, indicating that lipid peroxidation, respiration, and metabolism of phenylpropanoids had significant influence on the banana browning area during storage. Thus, it is feasible to predict banana quality based on changes in browning area, which could be a rapid and non-destructive detection of banana quality during storage.
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Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu
Indexing and Abstracting Services:
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| 2022 | |
|---|---|
| Web of Science | |
| Total Cites WoS |
892 |
| Journal Impact Factor | 1.1 |
| Rank by Impact Factor |
Food Science and Technology (Q4) |
| Impact Factor without Journal Self Cites |
1.1 |
| 5 Year Impact Factor |
1 |
| Journal Citation Indicator | 0.22 |
| Rank by Journal Citation Indicator |
Food Science and Technology (Q4) |
| Scimago | |
| Scimago H-index |
32 |
| Scimago Journal Rank |
0.231 |
| Scimago Quartile Score |
Food Science (Q3) |
| Scopus | |
| Scopus Cite Score |
1.7 |
| Scopus CIte Score Rank |
Food Science 225/359 (37th PCTL) |
| Scopus SNIP |
0.408 |
| 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% |
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| 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 | |
|---|---|---|---|
| Jun 2023 | 17 | 0 | 0 |
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