verified SJR 1,825 · Q1 • database Scopus / SJR & Web of Science indexed

United Kingdom · Elsevier Ltd

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Current Opinion in Food Science

Current Opinion in Food Science is a journal indexed in SJR in Food Science and Applied Microbiology and Biotechnology with an H index of 96. It has an SJR impact factor of 1,825 and it has a best quartile of Q1. It has an SJR impact factor of 1,825.

ISSN: 2214-7993

Publisher: Elsevier Ltd

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

1,825 Q1

H-index 96

Acceptance rate pie_chart

31%

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

1,825

H-index

Docs (year)

Docs 3y

426

Total refs

4459

Cites 3y

4600

Citable 3y

401

Cites/Doc 2y

9.11

Ref/Doc

49.54

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Computational modelling of gastric digestion: current challenges and future directions

Zooming into food-associated microbial consortia: a 'cultural' evolution

Editorial overview: Foodomics technologies

Editorial overview: Food toxicology

Editorial overview: Food safety

Editorial overview: Food physics and material science

Editorial overview: Food mycology

Editorial overview: Food engineering and processing

Editorial overview: Food chemistry and biochemistry

Editorial overview: Food bioprocessing

Development of novel bioactives delivery systems by micro/nanotechnology

Current understanding and perspectives on Listeria monocytogenes in low-moisture foods

SHOW MORE ARTICLES

Current evidence on cognitive improvement and neuroprotection promoted by anthocyanins

Advances in NIR spectroscopy applied to process analytical technology in food industries

Cereal protein-based nanoparticles as agents stabilizing air-water and oil-water interfaces in food systems

Black aspergilli and ochratoxin A-producing species in foods

Biopeptides from vegetable proteins: new scientific evidences

Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition

Applications of spectroscopic techniques for fat and fatty acids analysis of dairy foods

Applications of high pressure for healthier foods

Applications of fluorescence spectroscopy in dairy processing: a review

Applications of active packaging for increasing microbial stability in foods: natural volatile antimicrobial compounds

Antioxidative and anti-inflammatory activity of functional foods

Advances of electro-freezing in food processing

FAQs

Current Opinion in Food Science has an SJR of 1,825 (best quartile Q1) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Current Opinion in Food Science is 31%.

Current Opinion in Food Science

Metrics

Name good journals. Call out predatory ones.

Researcher reviews

Best articles by citations

FAQs

What is the SJR of Current Opinion in Food Science?

What is the APC / publication cost?

What is the acceptance rate?