Aims and Scope
Food Chemistry is a peer-reviewed scientific journal. It was established in 1976 and is published 24 times a year by Elsevier.
Key Metrics
13.1
CiteScore
CiteScore
CiteScore measures average citations received per document published in the serial.
0.1 - 0.5
Eigenfactor
Eigenfactor
Eigenfactor Score measures the number of times articles from the journal published in the past five years have been cited. This does not include self citations.
5 - 10
Impact Factor
Impact Factor
Impact factor of a journal is calculated by dividing the number of current year citations to the source items published in that journal during the previous two years.
0.92
5-Year SI
5-year SI
- 0.93 2-year SI
- 0.88 Lifetime SI
Scite Index
Scite Index
scite Index is the ratio of citations supporting research which is published in the journal to sum of citations either supporting or contrasting the research published in the journal for the same time period. Minimum 100 supporting citations required.
Q1
Food Science
SJR
- Q1 Food Science
- Q1 Analytical Chemistry
SJR
SJR
SCImago Journal Rank measures weighted citations received by the serial. Citation weighting depends on subject field and prestige (SJR) of the citing serial.
2.27
SNIP
SNIP
Source Normalized Impact per Paper measures actual citations received relative to citations expected for the serial’s subject field.
Topics Covered on Food Chemistry
Journal Specifications
| Overview | |
| Publisher | ELSEVIER SCI LTD |
| Language | English |
| Frequency | Semi-monthly |
| General Details | |
| Language | English |
| Frequency | Semi-monthly |
| Publication Start Year | 1976 |
| Publisher URL | Visit website |
| Website URL | Visit website |
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Check my PaperRecently Published Papers
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Full paper
Preparations, characterizations, assembly behaviors, applications, and perspectives of whey protein amyloid fibrils: A review.
- 1 Feb 26
- Food chemistry
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Full paper
Multi-omics analyses unveil the molecular mechanism involving flavonoid-mediated color changes of different mango varieties.
- 1 Feb 26
- Food chemistry
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Full paper
Antioxidant properties of low-molecular-weight Ulva prolifera polysaccharides against H₂O₂-induced oxidative damage in BRL 3A cells and zebrafish.
- 1 Feb 26
- Food chemistry
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Full paper
Screening and characterization of ovalbumin active peptides for muscle repair: Computer simulation and in vitro activity validation.
- 1 Feb 26
- Food chemistry
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Full paper
NaCl and light quality reprogram carbohydrate metabolism to modulate growth, quality, and flavor in mustard (Brassica juncea) sprouts.
- 1 Feb 26
- Food chemistry
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Full paper
Enhancing high-fibre cereal food quality through microbial-enzymatic processing: Mechanisms, applications, and prospects.
- 1 Feb 26
- Food chemistry
Scite analysis
Powered by scite_
42.4k articles received 1.2m citations see all
- 88,959 Supporting
- 1,080,006 Mentioning
- 11,756 Contrasting
Editorial notices
- 9 Retractions
- 16 Withdrawals
- 0 Corrections
- 172 Errata
- 0 Expression of Concern
FAQs
How long has Food Chemistry been actively publishing?
Food Chemistry has been in operation since 1976 till date.
What is the publishing frequency of Food Chemistry ?
Food Chemistry published with a Semi-monthly frequency.
How many articles did Food Chemistry publish last years ?
In 2025, Food Chemistry published 4877 articles.
What is the eISSN & pISSN for Food Chemistry ?
For Food Chemistry,eISSN is 1873-7072 and pISSN is0308-8146.
What is Citescore for Food Chemistry ?
Citescore for Food Chemistry is 13.1.
What is SNIP score for Food Chemistry ?
SNIP score for Food Chemistry is 2.27.
What is the SJR for Food Chemistry ?
SJR for Food Chemistry is Q1.
Who is the publisher of Food Chemistry ?
ELSEVIER SCI LTD is the publisher of Food Chemistry.