verified SJR 0,23 · Q3 • database Scopus / SJR & Web of Science indexed

United Arab Emirates · Bentham Science Publishers

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Current Nutrition and Food Science

Current Nutrition and Food Science is a journal indexed in SJR in Food Science and Public Health, Environmental and Occupational Health with an H index of 34. It has an SJR impact factor of 0,23 and it has a best quartile of Q3. It has an SJR impact factor of 0,23.

ISSN: 1573-4013

Publisher: Bentham Science Publishers

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,23 Q3

H-index 34

Acceptance rate pie_chart

36%

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Subscription

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,23

H-index

Docs (year)

127

Docs 3y

294

Total refs

9847

Cites 3y

347

Citable 3y

286

Cites/Doc 2y

1.22

Ref/Doc

77.54

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Assessment of the Impact of Flavoring on the Nutritional Content of Potato Chips

Why Is an Aged Whiskey Highly Valued?

Current and Future Applications of Probiotics

Clinical Issues Encountered in the Refeeding of the Patient with Anorexia Nervosa

Childhood Overweight and Obesity: Introduction into Epidemiology and Prevention Strategies

Chemistry and Health Effects of Bioactive Compounds in Selected Culinary Aromatic Herbs

Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review

Canine Nutritional Model: Influence of Age, Diet, and Genetics on Health and Well-Being

Calcium Intake Requirements Along the Life Cycle and Associated Factors

Bioactive Milk Lipids

Beneficial Effects of Bioactive Phospholipids: Genomic Bases

Beneficial Effects of Azuki Bean (Vigna angularis) Extract: Anti-Oxidant, Anti-Hypertension, and Treatment for Renal Damage

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Bee Pollen: Chemical Composition and Potential Beneficial Effects on Health

A Dietary Approach for Treating Dyslipidemia and Hyperglycemia

Assessing the Serum Levels of Ferritin and Selenium in three Important Infections of Childhood, Compared to a Control Group

Are Catechins, Polyphenols in Tea, Good for Your Health?

Antioxidant Poperties and Medicinal Uses of Some Crataegus Spp. (Hawthorn) Including C. Meyeri and C. Pontica

Antioxidant Capacity of Binary and Ternary Mixtures of Orange, Grape, and Starfruit Juices

Antioxidant and Antiradical Properties of Jamaican Jujube (Coolie Plum) (Ziziphus mauritiana) During Maturation and Ripening

Antioxidant and Acetylcholinesterase Inhibitory Potential of Thai Medicinal Plants

Anti-Hyperglycemic and Hypolipidemic Effects of Different Aloe vera (Aloe Barbadensis Miller) Extracts in the Management of Obesity and Diabetes

Anorexia of Aging

Adipose-Derived Factors During Nutritional Transitions

Adipose Tissue: Something More than Just Adipocytes

FAQs

Current Nutrition and Food Science has an SJR of 0,23 (best quartile Q3) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Current Nutrition and Food Science is 36%.

Current Nutrition and Food Science

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of Current Nutrition and Food Science?

What is the APC / publication cost?

What is the acceptance rate?