Aims and Scope
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
Key Metrics
3.6
CiteScore
CiteScore
CiteScore measures average citations received per document published in the serial.
< 5
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.
0.91
5-Year SI
5-year SI
- N/A 2-year SI
- 0.9 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.
Q2
Food Science
SJR
- Q2 Food Science
- Q1 Cultural Studies
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.
1.05
SNIP
SNIP
Source Normalized Impact per Paper measures actual citations received relative to citations expected for the serial’s subject field.
4 Mo
Time to Publish
Time to Publish
Based on turnaround time from submission to publication for papers (articles & reviews) published in 2022 and for journals with a sample of more than 10 papers.
Time To Publish
Time to Publish
Based on turnaround time from submission to publication for papers (articles & reviews) published in 2022 and for journals with a sample of more than 10 papers.
Time to Publish
Based on turnaround time from submission to publication for papers (articles & reviews) published in 2022 and for journals with a sample of more than 10 papers.
% of papers by time taken from submission to publication
0 to 3 months
32%
4 to 6 months
48%
7 to 9 months
16%
Above 9 months
4%
Did you find this useful?
Thank you for your feedback.
Topics Covered
- Sous vide
- Coconut oil
- Aqueous solution
- Insect
- Simulation
- Passion fruit
- Gas chromatography
- Wine
- Antioxidant capacity
- Gastrointestinal digestion
- Sensory interaction
- Olive oil
- Business travel
- Nutritional content
- Ice cream
- Pea protein
- Parenchyma
- Linseed oil
- Process optimization
- Japanese radish
Journal Specifications
| Overview | |
| Publisher | ELSEVIER |
| Language | English |
| Frequency | Quarterly |
| General Details | |
| Language | English |
| Frequency | Quarterly |
| Publication Start Year | 2012 |
| Publisher URL | Visit website |
| Website URL | Visit website |
Planning to publish in International Journal of Gastronomy and Food Science ?
Upload your Manuscript to get
- Degree of match
- Common matching concepts
- Additional journal recommendations
Looking for the right journals to submit your mansucript?
Upload your manuscript and get a submission readiness score and other journal recommendations.
Check my PaperRecently Published Papers
-
Full paper
Cultural context shapes the carbon footprints of recipes
- 1 Dec 24
- International Journal of Gastronomy and Food Science
-
Full paper
Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)
- 1 Dec 24
- International Journal of Gastronomy and Food Science
-
Full paper
Effects of aging methods combined with enzyme treatments on the quality parameters of beef striploins
- 1 Dec 24
- International Journal of Gastronomy and Food Science
-
Full paper
Effect of masticatory behavior on the characteristics of biscuit bolus with different amounts of chia seed powder without compromising taste
- 1 Dec 24
- International Journal of Gastronomy and Food Science
-
Full paper
From Niche to Noteworthy: A multi-country study on consumer views towards neglected and underutilized crops
- 5 Nov 24
- International Journal of Gastronomy and Food Science
-
Full paper
The impact of adding different levels of spirulina on the characteristics of halloumi cheese
- 5 Nov 24
- International Journal of Gastronomy and Food Science
Scite analysis
Powered by scite_
1k articles received 6.2k citations see all
- 293 Supporting
- 5,581 Mentioning
- 32 Contrasting
Editorial notices
- 0 Retractions
- 0 Withdrawals
- 0 Corrections
- 1 Errata
- 0 Expression of Concern
FAQs
How long has International Journal of Gastronomy and Food Science been actively publishing?
International Journal of Gastronomy and Food Science has been in operation since 2012 till date.
What is the publishing frequency of International Journal of Gastronomy and Food Science ?
International Journal of Gastronomy and Food Science published with a Quarterly frequency.
How many articles did International Journal of Gastronomy and Food Science publish last years ?
In 2023, International Journal of Gastronomy and Food Science published 202 articles.
What is the eISSN & pISSN for International Journal of Gastronomy and Food Science ?
For International Journal of Gastronomy and Food Science,eISSN is 1878-4518 and pISSN is1878-450X.
What is Citescore for International Journal of Gastronomy and Food Science ?
Citescore for International Journal of Gastronomy and Food Science is 3.6.
What is SNIP score for International Journal of Gastronomy and Food Science ?
SNIP score for International Journal of Gastronomy and Food Science is 1.05.
What is the SJR for International Journal of Gastronomy and Food Science ?
SJR for International Journal of Gastronomy and Food Science is Q2.
Who is the publisher of International Journal of Gastronomy and Food Science ?
ELSEVIER is the publisher of International Journal of Gastronomy and Food Science.