Acta Universitatis Sapientiae: Alimentaria : Impact Factor & More
eISSN: 2066-7744
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Acta Universitatis Sapientiae: Alimentaria Journal Specifications
Indexed in the following public directories
DOAJ
| Overview | |
| Publisher | Sciendo |
| Language | English |
| Publication Time | 10 |
| Editorial Review Process | Double blind peer review |
| General Details | |
| Language | English |
| Society/Institute/Sponsor | Sapientia Hungarian University of Transylvania |
| Website URL | Visit website |
| Publication Details | |
| Plagiarism | Visit website |
| Publication Time | 10 |
| Editorial Review Detail | |
| Information for authors | |
| Author instructions | Visit website |
| Copyright Details | Visit website |
| License type | CC BY-NC-ND |
| OA statement | Visit website |
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Recently Published Papers in Acta Universitatis Sapientiae: Alimentaria
Development of functional muffin products made from sorghum and sea buckthorn
- 22 Jan 2026
- Acta Universitatis Sapientiae, Alimentaria
Factors influencing marbling in beef cattle. A review
- 22 Jan 2026
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Quality evaluation of cooked noodles produced from cassava starch and egg albumen powder
- 22 Jan 2026
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Effect of sprouting on the phytochemical and physicochemical properties of bambara nut (Vigna subterranea (L.) Verdc.) cheese analogue
- 22 Jan 2026
- Acta Universitatis Sapientiae, Alimentaria
The use of lyophilization for fruit and vegetable preservation. A review
- 22 Jan 2026
- Acta Universitatis Sapientiae, Alimentaria
Development of high-fibre biscuits using brewers’ spent grain: Innovation in the bakery industry
- 22 Jan 2026
- Acta Universitatis Sapientiae, Alimentaria
Development of functional muffin products made from sorghum and sea buckthorn
- 22 Jan 2026
- Acta Universitatis Sapientiae, Alimentaria
Factors influencing marbling in beef cattle. A review
- 22 Jan 2026
- Acta Universitatis Sapientiae, Alimentaria
Quality evaluation of cooked noodles produced from cassava starch and egg albumen powder
- 22 Jan 2026
- Acta Universitatis Sapientiae, Alimentaria
Effect of sprouting on the phytochemical and physicochemical properties of bambara nut (Vigna subterranea (L.) Verdc.) cheese analogue
- 22 Jan 2026
- Acta Universitatis Sapientiae, Alimentaria
The use of lyophilization for fruit and vegetable preservation. A review
- 22 Jan 2026
- Acta Universitatis Sapientiae, Alimentaria
Development of high-fibre biscuits using brewers’ spent grain: Innovation in the bakery industry
- 22 Jan 2026
- Acta Universitatis Sapientiae, Alimentaria
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