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Journal of Biosystems Engineering is a peer-reviewed journal published by Springer Nature, covering Soil Mechanics and Vehicle Dynamics, Agricultural Engineering and Mechanization, Agriculture, Soil, Plant Science.
| Publisher | Springer Nature |
|---|---|
| Reference style | Superscript numbered (Nature) Superscript — small raised numerals in the text 1. Smith, A., Jones, B. & Lee, C. A representative article title. Journal of Biosystems Engineering 12, 45–58 (2023).
Formats any DOI in Journal of Biosystems Engineering style. No sign-up. |
| Publishes research in | Soil Mechanics and Vehicle Dynamics Agricultural Engineering and Mechanization Agriculture, Soil, Plant Science Spectroscopy and Chemometric Analyses Food Quality and Safety Studies |
| ISSN | 1738-1266 |
| Citation impact (2-yr) | 3.56 |
| h-index | 30 |
| i10-index | 201 |
| Total citations | 7,294 |
| Article processing charge | $3,090 |
| Top institutions publishing here | Chungnam National University |
| Journal website | www.springer.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Abstract Purpose Sustainable crop production could contribute to feed and fuel for the ever-increasing global population. The use of heavy agricultural machinery has improved the efficiency of farming operations and increased global food production since the 1950s. But their negative impact on soil includes changing soil structure resulting in deteriorating soil productivity and environmental quality…
Purpose: Tea is the most frequently consumed drink worldwide, next to water. About 75% of the total world tea production includes black tea, and withering is one of the major processing steps critical for the quality of black tea. There are two types of tea withering methods: physical and chemical withering. Withering can be achieved…
Background: The same plant, Camellia sinensis, is used to produce all types of tea, and the differences among the various types arise from the different processing steps that are used. Based on the degree of fermentation, tea can be classified as black, green, white, or oolong tea. Of these, black tea is the most or…
