Researcher.Life Logo

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
Recommended pre-submission checks
Powered by Paperpal by Editage

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
View less

Planning to publish in Food Chemistry: X ?

Upload your Manuscript to get

  • Degree of match
  • Common matching concepts
  • Additional journal recommendations
Free Report

Recently Published Papers in Food Chemistry: X

From complexity to simplicity: a traditional-inspired roasting-sealing process enhances jujube aroma and antioxidant properties.
  • 1 Jul 2026
  • Food chemistry: X
Exploratory compositional profiling of metabolite and antioxidant properties in green perilla (Perilla frutescens) seeds at maturation stages.
  • 1 Jul 2026
  • Food chemistry: X
Effects of ginger on microbial succession and flavor formation during Zao Chili fermentation.
  • 1 Jul 2026
  • Food chemistry: X
The regulatory effect of homogeneous and spherical nanocrystal seeds on long-term retrogradation of corn starch.
  • 1 Jul 2026
  • Food chemistry: X
Co-assembly of rice and macadamia proteins for enhanced plant protein functionality: Fabrication, properties, and mechanism.
  • 1 Jul 2026
  • Food chemistry: X
Functional cookies with improved flavor, digestibility and shelf life via application of Camellia seed oil-based emulsion gel for grape seed polyphenol delivery.
  • 1 Jul 2026
  • Food chemistry: X
From complexity to simplicity: a traditional-inspired roasting-sealing process enhances jujube aroma and antioxidant properties.
  • 1 Jul 2026
  • Food chemistry: X
Exploratory compositional profiling of metabolite and antioxidant properties in green perilla (Perilla frutescens) seeds at maturation stages.
  • 1 Jul 2026
  • Food chemistry: X
Effects of ginger on microbial succession and flavor formation during Zao Chili fermentation.
  • 1 Jul 2026
  • Food chemistry: X
The regulatory effect of homogeneous and spherical nanocrystal seeds on long-term retrogradation of corn starch.
  • 1 Jul 2026
  • Food chemistry: X
Co-assembly of rice and macadamia proteins for enhanced plant protein functionality: Fabrication, properties, and mechanism.
  • 1 Jul 2026
  • Food chemistry: X
Functional cookies with improved flavor, digestibility and shelf life via application of Camellia seed oil-based emulsion gel for grape seed polyphenol delivery.
  • 1 Jul 2026
  • Food chemistry: X

FAQs on Food Chemistry: X