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Food Chemistry: Molecular Sciences : Impact Factor & More
eISSN: 2666-5662pISSN: 2666-5662
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Food Chemistry: Molecular Sciences Key Metrics
CiteScore 
0.6
SNIP
0.25
Time to Publish
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Time to Publish
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% of papers by time taken from submission to publication
0 to 3 months43%
4 to 6 months44%
7 to 9 months11%
Above 9 months2%
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Topics Covered on Food Chemistry: Molecular Sciences
Rapeseed
Transcriptome
Glucose homeostasis
Skin color
Aspartyl aminopeptidase
Transcriptome profiling
Duplex pcr
Cucurbita pepo
Metabolomics
Spinach
Cytochrome b
Food Chemistry: Molecular Sciences Journal Specifications
Indexed in the following public directories
Web of Science 
Scopus 
DOAJ 
SJR
| Overview | |
| Publisher | ELSEVIER |
| Language | English |
| Frequency | Continuous publication |
| Article Processing Charges | USD 2000 |
| Publication Time | 15 |
| Editorial Review Process | Anonymous peer review |
| General Details | |
| Publication Details | |
| Editorial Review Detail | |
| Information for authors | |
| Author instructions | Visit website |
| Copyright Details | Visit website |
| License type | CC BY, CC BY-NC-ND |
| OA statement | Visit website |
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Recently Published Papers in Food Chemistry: Molecular Sciences
Integrated transcriptomic and proteomic analyses provide insights into the biosynthesis of Lycii fructus polysaccharides from different cultivation regions
- 1 Jun 2025
- Food Chemistry: Molecular Sciences
Metabolite differences and molecular mechanism between dehiscent and indehiscent capsule of mature sesame
- 26 Nov 2024
- Food Chemistry: Molecular Sciences
Calcium chloride connects potato greening and enzymatic browning through salicylic acid
- 22 Nov 2024
- Food Chemistry: Molecular Sciences
Metabonomic and transcriptomic profiling reveals amino acid metabolism affects the quality of premium japonica rice varieties in Northeast China
- 20 Nov 2024
- Food Chemistry: Molecular Sciences
Characterization of the aroma and flavor profiles of guava fruit (Psidium guajava) during developing by HS-SPME-GC/MS and RNA sequencing
- 6 Nov 2024
- Food Chemistry: Molecular Sciences
Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production
- 16 Oct 2024
- Food Chemistry: Molecular Sciences
Integrated transcriptomic and proteomic analyses provide insights into the biosynthesis of Lycii fructus polysaccharides from different cultivation regions
- 1 Jun 2025
- Food Chemistry: Molecular Sciences
Metabolite differences and molecular mechanism between dehiscent and indehiscent capsule of mature sesame
- 26 Nov 2024
- Food Chemistry: Molecular Sciences
Calcium chloride connects potato greening and enzymatic browning through salicylic acid
- 22 Nov 2024
- Food Chemistry: Molecular Sciences
Metabonomic and transcriptomic profiling reveals amino acid metabolism affects the quality of premium japonica rice varieties in Northeast China
- 20 Nov 2024
- Food Chemistry: Molecular Sciences
Characterization of the aroma and flavor profiles of guava fruit (Psidium guajava) during developing by HS-SPME-GC/MS and RNA sequencing
- 6 Nov 2024
- Food Chemistry: Molecular Sciences
Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production
- 16 Oct 2024
- Food Chemistry: Molecular Sciences
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FAQs on Food Chemistry: Molecular Sciences
What is the publishing frequency of Food Chemistry: Molecular Sciences? 
Food Chemistry: Molecular Sciences published with a Continuous publication frequency.
How many articles did Food Chemistry: Molecular Sciences publish last year?
In 2023, Food Chemistry: Molecular Sciences publsihed 31 articles.
What is the eISSN & pISSN for Food Chemistry: Molecular Sciences?
For Food Chemistry: Molecular Sciences, eISSN is 2666-5662 and pISSN is 2666-5662.
What is Citescore for Food Chemistry: Molecular Sciences?
Citescore for Food Chemistry: Molecular Sciences is 0.6.
What is SNIP score for Food Chemistry: Molecular Sciences?
SNIP score for Food Chemistry: Molecular Sciences is 0.25.
Who is the publisher of Food Chemistry: Molecular Sciences?
ELSEVIER is the publisher of Food Chemistry: Molecular Sciences.
