Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

Libor Červenka , Anna Stępień , Michaela Frühbauerová , Helena Velichowa , Mariusz Witczak


Author Libor Červenka
Libor Červenka,,
, Anna Stępień (FoFT / DoEaMiFI)
Anna Stępień,,
- Department of Engineering and Machinery in Food Industry
, Michaela Frühbauerová
Michaela Frühbauerová,,
, Helena Velichowa
Helena Velichowa,,
, Mariusz Witczak (FoFT / DoEaMiFI)
Mariusz Witczak,,
- Department of Engineering and Machinery in Food Industry
Journal seriesFood Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)
Issue year2019
Publication size in sheets0.5
ASJC Classification2700 General Medicine; 1106 Food Science; 1602 Analytical Chemistry
Languageen angielski
Score (nominal)200
Score sourcejournalList
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 2.17; WoS Impact Factor: 2018 = 5.399 (2) - 2018=5.488 (5)
Citation count*
Additional fields
FinansowanieThe projects SGS_2019_003 of University of Pardubice and BM-2705/KIAPS/2018 of University of Agriculture are gratefully acknowledged.
UwagiM. Witczak - zewnętrzna afiliacja na publikacji, do BG dostarczono oświadczenie o afiliacji do UR
Udział procentowyL. Červenka 40%, A. Stępień: 30%, M. Frühbauerová: 10%, H. Velichova: 10%, M. Witczak: 10%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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