Food Research International

Food Research International

Discipline	Food science
Language	English
Edited  by	Anderson Sant'Ana
Publication details
History	2004-present
Publisher	Elsevier
Frequency	Monthly
Open access	Hybrid
Impact factor	7 (2023)
Standard abbreviations ISO 4 (alt) · Bluebook (alt) NLM (alt) · MathSciNet (alt )
ISO 4	Food Res. Int.
Indexing CODEN (alt  · alt2) · JSTOR (alt) · LCCN (alt) MIAR  · NLM (alt) · Scopus  · W&L
ISSN	0963-9969  (print) 1873-7145  (web)
LCCN	97646657
OCLC  no.	780574700
Links
Journal homepage

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]

The journal publishes research articles, reviews, and commentaries related to food research, including food chemistry, food toxicology, food engineering, and quality.

Abstracting and indexing

The journal is abstracted and indexed, for example, in:

• CAB Abstracts ^[2]
• Science Citation Index Expanded ^[3]
• Scopus ^[4]

According to the Journal Citation Reports , the journal has a 2023 impact factor of 7. ^[5]

References

1. "Food Research International". Elsevier . Retrieved 2023-10-23.
2. "Serials cited". CAB Abstracts . CABI . Retrieved 2023-05-01.
3. "Web of Science Master Journal List". Intellectual Property & Science. Clarivate . Retrieved 2023-05-01.
4. "Source details: Food Research International". Scopus Preview. Elsevier . Retrieved 2023-09-18.
5. "Food Research International". 2023 Journal Citation Reports. Web of Science (Science ed.). Clarivate. 2024.

External links

• Official website