Celebrating higher Impact Factor: 4.375 - Read top cited articles for free

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	Celebrating higher impact factor			Visit springer.com
	Join us in our success! Higher impact factor in 2015 We are pleased to announce that the 2015 impact factor for Food Engineering Reviews has increased to 4.375. To celebrate, we're granting you free access* to a selection of highly cited articles from the journal. Enjoy and spread the word! Read top cited articles High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation Biofilm Formation in Food Processing Environments is Still Poorly Understood and Controlled New Approaches for the Use of Non-conventional Cell Disruption Technologies to Extract Potential Food Additives and Nutraceuticals from Microalgae Design of Bio-nanosystems for Oral Delivery of Functional Compounds Interactions of Non-Thermal Atmospheric Pressure Plasma with Solid and Liquid Food Systems: A Review *Open access articles are freely available online on a permanent basis and all other articles have been made freely available until October 31, 2016. We welcome your research For all who have already submitted with us, keep up the good work in 2016! For interested new authors, publish with us and your article, too, will get the highest and broadest visibility at thousands of institutions worldwide through SpringerLink. Submit your next article to Food Engineering Reviews and get read! Be part of the open access movement Did you know you can choose to publish your article open access? When you opt for Open Choice, you retain the full copyright and your article is immediately and permanently freely available online. We look forward to working with you in the future! Your Springer Marketing Team			Share this newsletter: IF: 4.375 Editorial Board Aims and Scope Online Access Stay up to date Sign up to the Table of Contents Alert and keep track of what is being published in this journal. Springer provides excellent author services Learn about eProofing, peer review, journal and book metrics, publishing ethics, marketing, and more. See at a glance: All your benefits as a Springer author. Follow Us Stay connected @SpringerFoodSci
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