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Food Chemistry : Impact Factor & More
eISSN: 1873-7072pISSN: 0308-8146
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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.
Food Chemistry Key Metrics
CiteScore 
13.1
Eigenfactor
0.1 - 0.5
Impact Factor
5 - 10
Scite Index
0.92 5-Year SI
SJR
Q1Food Science
SNIP
2.27
Time to Accept
4
Mo
Time to Publish
View Chart Mo
Time to Publish
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% of papers by time taken from submission to publication
0 to 3 months29%
4 to 6 months56%
7 to 9 months11%
Above 9 months4%
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Topics Covered on Food Chemistry
Antioxidant
Starch
Curcumin
Selenium
Mass spectrometry
Protein isolate
Albumin
Phytochemical
Thermal treatment
Enzymatic hydrolysis
Emulsion
Sea cucumber
Digestion
Mung bean
Data mining
Wine
Assay
Microwave
Chromatography
Corn oil
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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Recently Published Papers in Food Chemistry
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
- 1 Mar 2025
- Food Chemistry
Ultrasound assisted osmotic dehydration of sweet lime (Citrus limetta) slices: Process optimization and mass transfer kinetics
- 1 Mar 2025
- Food Chemistry
Harnessing pH for sustainable and effective synthesis of phenolic compound-loaded nanoparticles directly from raw plants.
- 1 Mar 2025
- Food chemistry
Simple-easy electrochemical sensing mode assisted with integrative carbon-based gel electrolyte for in-situ monitoring of plant hormone indole acetic acid
- 1 Mar 2025
- Food Chemistry
Enhancement of gel characteristics of curdlan thermo-irreversible gels by β-cyclodextrin and its possible mechanisms
- 1 Mar 2025
- Food Chemistry
Mechanistic insights into the effects of controlled enzymatic hydrolysis on the binding behaviors between soy protein isolate and off-flavor compounds
- 1 Mar 2025
- Food Chemistry
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
- 1 Mar 2025
- Food Chemistry
Ultrasound assisted osmotic dehydration of sweet lime (Citrus limetta) slices: Process optimization and mass transfer kinetics
- 1 Mar 2025
- Food Chemistry
Harnessing pH for sustainable and effective synthesis of phenolic compound-loaded nanoparticles directly from raw plants.
- 1 Mar 2025
- Food chemistry
Simple-easy electrochemical sensing mode assisted with integrative carbon-based gel electrolyte for in-situ monitoring of plant hormone indole acetic acid
- 1 Mar 2025
- Food Chemistry
Enhancement of gel characteristics of curdlan thermo-irreversible gels by β-cyclodextrin and its possible mechanisms
- 1 Mar 2025
- Food Chemistry
Mechanistic insights into the effects of controlled enzymatic hydrolysis on the binding behaviors between soy protein isolate and off-flavor compounds
- 1 Mar 2025
- Food Chemistry
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Compare journals across 7 parameters SJR Ranking, Topics covered, Indexing Database, Publication Review Time, Publication Type, Article Processing Charges & Recently Published papers
SJR Ranking, Topics covered, Indexing Database, Publication Review Time, Publication Type, Article Processing Charges & Recently Published papers
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FAQs on Food Chemistry
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 year?
In 2023, Food Chemistry publsihed 2687 articles.
What is the eISSN & pISSN for Food Chemistry?
For Food Chemistry, eISSN is 1873-7072 and pISSN is 0308-8146.
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.
