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Food Chemistry: X : Impact Factor & More

eISSN: 2590-1575pISSN: 2590-1575
JournalOpen Access

Key Metrics

CiteScore
5.4
Impact Factor
5 - 10
Scite Index
0.91 5-Year SI
SNIP
2.13
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Food Chemistry: X Journal Specifications

Indexed in the following public directories

  • Web of Science Web of Science
  • Scopus Scopus
  • DOAJ DOAJ
  • Inspec Inspec
  • SJR SJR
Overview
Publisher ELSEVIER
Language English
Frequency Quarterly
Article Processing ChargesUSD 2350
Publication Time24
Editorial Review ProcessAnonymous peer review
General Details
LanguageEnglish
FrequencyQuarterly
Publication Start Year2019
Publisher URLVisit website
Website URLVisit website
Publication Details
PlagiarismVisit website
Publication Time 24
Waiver PolicyVisit website
Editorial Review Detail
Editorial TeamVisit website
Review ProcessAnonymous peer review
Review UrlVisit website
Information for authors
Author instructionsVisit website
Copyright DetailsVisit website
License typeCC BY, CC BY-NC-ND
OA statementVisit website
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Recently Published Papers in Food Chemistry: X

Dynamics of flavor compounds and microbial communities in sour cream with different fat contents.
  • 1 May 2026
  • Food chemistry: X
Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation.
  • 1 May 2026
  • Food chemistry: X
KG-FT-Transformer: a knowledge-guided feature tokenizer transformer for hyperspectral prediction of lettuce quality trait and fingerprint analysis.
  • 1 May 2026
  • Food chemistry: X
Effects of different pretreatment methods on the dough properties, bread flavor and in vitro digestion of black highland barley
  • 1 May 2026
  • Food Chemistry: X
Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques.
  • 1 May 2026
  • Food chemistry: X
Radio frequency blanching facilitates enhanced release of bioactive phytochemicals and boosts antioxidant capacity in apple juice from Comminuted solid-liquid mixtures.
  • 1 May 2026
  • Food chemistry: X
Dynamics of flavor compounds and microbial communities in sour cream with different fat contents.
  • 1 May 2026
  • Food chemistry: X
Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation.
  • 1 May 2026
  • Food chemistry: X
KG-FT-Transformer: a knowledge-guided feature tokenizer transformer for hyperspectral prediction of lettuce quality trait and fingerprint analysis.
  • 1 May 2026
  • Food chemistry: X
Effects of different pretreatment methods on the dough properties, bread flavor and in vitro digestion of black highland barley
  • 1 May 2026
  • Food Chemistry: X
Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques.
  • 1 May 2026
  • Food chemistry: X
Radio frequency blanching facilitates enhanced release of bioactive phytochemicals and boosts antioxidant capacity in apple juice from Comminuted solid-liquid mixtures.
  • 1 May 2026
  • Food chemistry: X

FAQs on Food Chemistry: X