Journal of Food Composition and Analysis

SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.
The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
To calculate the five year Impact Factor, citations are counted in 2016 to the previous five years and divided by the source items published in the previous five years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
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Description
The Journal of Food Composition and Analysis publishes manuscripts on the chemical composition of human foods, analytical methods, food composition data and studies on the statistics, use and distribution of such data.
Research areas include:
• New methods for the chemical analysis of food
• Nutrient, bioactive non-nutrient and anti-nutrient components in food
• Flavour and taste components in food.
• Food composition database development, management, and utilization
• Processes of development and selection of single-value entries for food composition tables
The Journal does not consider papers that feature as the major area of study:
- Non-specific assays, such as in-vitro antioxidant capacity and total phenolic content
- Clinical and pharmacological studies
- Natural medicines
- Physical properties of foods
- Food waste materials
- Foods formulated in the laboratory
- Microbiological and anti-microbial assays
- Sensory quality and organoleptic characteristics of foods