Food Chemistry

Food Chemistry - ISSN 0308-8146
Source Normalized Impact per Paper (SNIP): 1.883 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.
SCImago Journal Rank (SJR): 1.62 SCImago Journal Rank (SJR):
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.
Impact Factor: 4.052 (2015) Impact Factor:
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.
© Thomson Reuters Journal Citation Reports 2015
5 Year Impact Factor: 4.232 (2015) Five-Year Impact Factor:
To calculate the five year Impact Factor, citations are counted in 2014 to the previous five years and divided by the source items published in the previous five years.
© Journal Citation Reports 2015, Published by Thomson Reuters
Volumes: Volumes 214-237
Issues: 24 issues
ISSN: 03088146

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Description

Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.

Topics include:

– Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;

Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;

– Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions;

Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes;

–Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate.

Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.

– Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) will be considered.

– Results of method inter-comparison studies and development of food reference materials for use in the assay of food components;

– Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status;

– General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful.

Food Chemistry will not consider papers that focus on purely clinical or engineering aspects without any contribution to chemistry; pharmaceutical or non-food herbal remedies; traditional or folk medicines; or survey/surveillance data.

Papers on therapeutic application of food compounds/isolates for treatment, cure or prevention of human diseases will not be considered for inclusion in Food Chemistry.