Default: Food Chemistry

ISSN: 0308-8146

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Food Chemistry Q1 Unclaimed

Elsevier Ltd. United Kingdom
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Food Chemistry is a journal indexed in SJR in Medicine (miscellaneous) and Analytical Chemistry with an H index of 262. It has an SJR impact factor of 1,772 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,772.

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

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -


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Food Chemistry


SJR Impact factor


H Index


Total Docs (Last Year)


Total Docs (3 years)


Total Refs


Total Cites (3 years)


Citable Docs (3 years)


Cites/Doc (2 years)



Aims and Scope

antioxidant, properties, determination, profile, juice, food, compounds, oil, based, acid, detection, vitamin, milk, processed, fruit, olive, quality, protein, activities, d, coupled, nanoparticles, chromatography, raw, stability,

Best articles

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

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A modified microdiffusion assay with solid-state detection for the determination of total cyanogens (CNp) in cassava flour. Comparison to the method of O'Brien et al. (1991)

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

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Agri-food Quality an Interdisciplinary Approach

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

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Antioxidant properties of fermented soybean broth

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Applications for supercritical fluid technology in food processing

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Autoxidation of butter and rape seed oil triacylglycerols

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Biotechnology for porcine products and its effect on meat products

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

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Characterisation of flour by means of pattern recognition methods

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Chemical characterization of pineapple juices and nectars. Principal components analysis

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

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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)

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

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

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

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

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Degradation of chlorfenvinphos in carrots during storage

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

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

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

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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

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

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