verified SJR 1,952 · Q1 • database Scopus / SJR & Web of Science indexed

United Kingdom · Elsevier Ltd

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Food Chemistry

Food Chemistry is a journal indexed in SJR in Medicine (miscellaneous) and Analytical Chemistry with an H index of 348. It has an SJR impact factor of 1,952 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,952.

Food Chemistry focuses its scope in these topics and keywords: antioxidant, determination, profile, properties, acid, compounds, oil, food, based, juice, ...

ISSN: 0308-8146

Editorial: Elsevier Ltd

Category: Medicine (miscellaneous)

Indexation: verifiedScopus / SJR verifiedWeb of Science

Unclaimed profile — some fields may be incomplete.

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SJR Impact Factor trending_up

1,952 Q1

H-index 348

Tasa de Aceptación pie_chart

18% Selectiva

Fuente Acceptance_Rate

Tiempo a publicación hourglass_top

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Campo Sin dato

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Metrics

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Scopus / SJR Web of Science

SJR Impact

1,952

H-index

348

Docs (year)

3647

Docs 3y

8427

Total refs

174984

Cites 3y

96642

Citable 3y

8404

Cites/Doc 2y

11.26

Ref/Doc

47.98

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity

Volatile components in microwave- and conventionally-heated milk

Effect of germination and degree of grind (coarse/fine) on the extract and sugar contents of sorghum malts

Effect of free-range rearing and a-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the in vitro protein digestibility of two sorghum cultivars

Development of an improved procedure for extraction and quantitation of safranal in stigmas of Crocus sativus L. using high performance liquid chromatography

Determination of organic sulphur compounds in garlic extracts by gas chromatography and mass spectrometry

Degradation of chlorfenvinphos in carrots during storage

Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils

Clonal variations in the response of black tea quality due to plucking standards

Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack

Chemical phosphorylation of bovine casein: relationships between the reacting mixture and the binding sites of the phosphoryl moiety

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Chemical evaluation of the nutritive value and changes in ascorbic acid content during storage of the fruit of 'bitter kola' (Garcinia kola)

A liquid chromatographic method for the estimation of Class III caramel added to foods

Chemical characterization of pineapple juices and nectars. Principal components analysis

Characterisation of flour by means of pattern recognition methods

Changes in some enzyme activities and DNA content in frozen stored and freeze-dried bovine thymus

Biotechnology for porcine products and its effect on meat products

Autoxidation of butter and rape seed oil triacylglycerols

Applications for supercritical fluid technology in food processing

Antioxidant properties of fermented soybean broth

Analysis of diacetyl in yogurt by two new spectrophotometric and fluorimetric methods

Agri-food Quality an Interdisciplinary Approach

A three-state heat-denaturation of bovine a-lactalbumin

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