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Impact factor. 5.2 (2022) ... Foods is a peer-reviewed scientific journal covering various aspects of food science. It is published by MDPI and was established in 2012.
Journal of Functional Foods is a monthly peer-reviewed scientific journal covering various aspects of food research. It is published by Elsevier and was established in 2009. The editor-in-chief is Vincenzo Fogliano ( Wageningen University ) and Mingfu Wang ( Shenzhen University ).
Food Research International is a monthly peer-reviewed scientific journal covering various aspects of food science. It is published by Elsevier and was established in 1992. The editor-in-chief is Anderson Sant'Ana ( University of Campinas ).
The impact factor relates to a specific time period; it is possible to calculate it for any desired period. For example, the JCR also includes a five-year impact factor, which is calculated by dividing the number of citations to the journal in a given year by the number of articles published in that journal in the previous five years. [14] [15]
The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society. [1] Since 2015, Thomas Hofmann ( Technical University of Munich ) has been the editor-in-chief .
Impact factor. 7.514 (2020) ... Food Chemistry is a peer-reviewed scientific journal. It was established in 1976 and is published monthly by Elsevier. External links
As of 2023, Annual Review of Food Science and Technology is being published as open access, under the Subscribe to Open model. [1] As of 2024, Journal Citation Reports gives the journal a 2023 impact factor of 10.6, ranking it fifth of 173 journal titles in the category "Food Science & Technology". [2]
In addition to the network-based SJR indicator, the SJR also provides a more direct alternative to the impact factor (IF), in the form of average citations per document in a 2-year period, abbreviated as Cites per Doc. (2y). [7] [8]