Journal of Food Composition and Analysis

Journal of Food Composition and Analysis - ISSN 0889-1575
Source Normalized Impact per Paper (SNIP): 1.545 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): 0.895 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: 3.721 (2019) 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.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
5 Year Impact Factor: 3.829 (2019) Five-Year Impact Factor:
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)
Volumes: Volumes 95-104
Issues: 1 issue
ISSN: 08891575
Editor-in-Chief: Elmore

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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