verified SJR 0,844 · Q1 • database Scopus / SJR & Web of Science indexed

United States · Academic Press Inc.

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Journal of Food Composition and Analysis

Journal of Food Composition and Analysis is a journal indexed in SJR in Food Science with an H index of 148. It has a price of 2500 €. It has an SJR impact factor of 0,844 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,844.

ISSN: 0889-1575

Editorial: Academic Press Inc.

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

Unclaimed profile — some fields may be incomplete.

open_in_new Portal NPD menu_book Guidelines NPD

schedule Datos CoP · solo campos en BD

SJR Impact Factor trending_up

0,844 Q1

H-index 148

Tasa de Aceptación pie_chart

23% Selectiva

Fuente Acceptance_Rate

Tiempo a publicación hourglass_top

NPD

Campo Sin dato

Coste de Publicación (APC) payments

2.500 € Subscription

Ruta Non-OA 0 €

Metrics

Campos Scimago / CoP — sin series inventadas

Scopus / SJR Web of Science

SJR Impact

0,844

H-index

148

Docs (year)

1005

Docs 3y

1758

Total refs

49857

Cites 3y

9343

Citable 3y

1754

Cites/Doc 2y

5.28

Ref/Doc

49.61

Immediate OA

2500 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

Borage oil: Tocopherols, sterols and squalene in farmed and endemic-wild Borago species

Vitamin B1 profile of the Egyptian core foods and adequacy of intake

Compositional and Physico-chemical Modifications during the Manufacture and Ripening of Leon Raw Cow's Milk Cheese

Compatibility of computed and chemically determined macronutrients and energy content of traditional Greek recipes

Comparison of a sodium-based and a chloride-based approach for the determination of sodium chloride content of processed foods in the Netherlands

Comparison between analyzed and calculated nutrient content of fast foods using two consecutive versions of the Danish food composition databank: FOODCOMP and FRIDA

Chemometric Survey of Italian Bottled Mineral Waters by Means of their Labelled Physico-chemical and Chemical Composition

Characteristics of 10 processing tomato cultivars grown hydroponically for the NASA Advanced Life Support (ALS) Program

Changes in Nutrient Intake in the Adult Population of the Slovak Republic

Changes in fat content of pork and beef after pan-frying under different conditions

Carotenoids and ascorbic acid composition from commercial products of cashew apple (Anacardium occidentale L.)

Carotenoid Content of Selected Indonesian Fruits

SHOW MORE ARTICLES

Calcium fortification of food can add unneeded dietary phosphorus

9-(2,4-dihydroxyphenyl)-2,3,7-trihydroxyl-6-fluorone as analytical reagent for spectrophotometric determination of molybdenum in plant tissues

Bioavailable zinc intake of Korean adults in relation to the phytate content of Korean foods

Assessment of nitrate, nitrite, bromate and bromide levels in beer from different styles and origins

Aroma Volatile Constituents of Brazilian Varieties of Mango Fruit

Aroma compounds of essential oils of two varieties of the spice plant Ocimum canum Sims from northern Cameroon

Anthocyanins from the fruits of Rubus croceacanthus and Rubus sieboldii, wild berry plants from Okinawa, Japan

Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus

Analysis of phytate in raw and cooked potatoes

Accumulation of toxic elements in an invasive crayfish species (Procambarus clarkii) and its health risk assessment to humans

Abraham Besrat

A simple liquid chromatography coupled to quadrupole time of flight mass spectrometry method for macrolide determination in tilapia fillets

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