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).[1]
| Discipline | Food science |
|---|---|
| Language | English |
| Edited by | Anderson Sant'Ana |
| Publication details | |
| History | 2004-present |
| Publisher | |
| Frequency | Monthly |
| Hybrid | |
| 8.1 (2022) | |
| Standard abbreviations | |
| ISO 4 | Food Res. Int. |
| Indexing | |
| ISSN | 0963-9969 (print) 1873-7145 (web) |
| LCCN | 97646657 |
| OCLC no. | 780574700 |
| Links | |
The journal publishes research articles, reviews, and commentaries related to food research, including food chemistry, food toxicology, food engineering, and quality.
Abstracting and indexing edit
The journal is abstracted and indexed, for example, in:
According to the Journal Citation Reports, the journal has a 2022 impact factor of 8.1.[5]
References edit
- ^ "Food Research International". Elsevier. Retrieved 2023-10-23.
- ^ "Serials cited". CAB Abstracts. CABI. Retrieved 2023-05-01.
- ^ "Web of Science Master Journal List". Intellectual Property & Science. Clarivate. Retrieved 2023-05-01.
- ^ "Source details: Food Research International". Scopus Preview. Elsevier. Retrieved 2023-09-18.
- ^ "Food Research International". 2022 Journal Citation Reports. Web of Science (Science ed.). Clarivate. 2022.