SCI Journal

Impact Factor Database

Food Chemistry

Basic Journal Info


Journal ISSN: 3088146
Publisher: Elsevier BV
History: 1976-ongoing
Journal Hompage: Link
You can find more information about getting published on this journal here:

Research Categories

Food Chemistry

Impact Factor


Impact Factor


Impact Factor



Food Chemistry has an open access mirror Food Chemistry: X, sharing the same aims and scope, editorial team, submission system and rigorous peer review. The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry. 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.

Food Chemistry

2-year Impact Factor Trend
Note: impact factor data for reference only

Food Chemistry

3-year Impact Factor Trend
Note: impact factor data for reference only

Food Chemistry

4-year Impact Factor Trend
Note: impact factor data for reference only

Impact Factor

The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric factor based on the yearly average number of citations on articles published by a particular journal in the last two years. In other words, the impact factor of 2020 is the average of the number of cited publications divided by the citable publications of a journal. A journal impact factor is frequently used as a proxy for the relative importance of a journal within its field. Normally, journals with higher impact factors are often deemed to have more influence than those with lower ones. However, the science community has also noted that review articles typically are more citable than research articles.

Find out more: What is a good impact factor?
And check out: How to get published in a top science journal?

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Food Chemistry

Impact Factor History
  • 2019 Impact Factor 6.810
  • 2018 Impact Factor 5.865
  • 2017 Impact Factor 5.477
  • 2016 Impact Factor 5.177
  • 2015 Impact Factor 4.651
  • 2014 Impact Factor 4.082
  • 2013 Impact Factor 3.932
  • 2012 Impact Factor 4.111
  • 2011 Impact Factor 4.306
  • 2010 Impact Factor 4.033
  • 2009 Impact Factor 3.743
  • 2008 Impact Factor 2.974
  • 2007 Impact Factor 3.431
  • 2006 Impact Factor 2.748
  • 2005 Impact Factor 1.917
  • 2004 Impact Factor 1.656
  • 2003 Impact Factor 1.328
  • 2002 Impact Factor 1.454
  • 2001 Impact Factor 1.049
  • 2000 Impact Factor 0.951
Note: impact factor data for reference only

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Other Journal Impact Indicator

Any journal impact factor or scientometric indicator alone will not give you the full picture of a science journal. That’s why every year, scholars review current metrics to improve upon them and sometimes come up with new ones. There are also other factors to sider for example, H-Index, Self-Citation Ratio, SJR (SCImago Journal Rank Indicator) and SNIP (Source Normalized Impact per Paper). Researchers may also consider the practical aspect of a journal such as publication fees, acceptance rate, review speed.

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Food Chemistry


The h-index is an author-level metric that attempts to measure both the productivity and citation impact of the publications of a scientist or scholar. The index is based on the set of the scientist's most cited papers and the number of citations that they have received in other publications


Food Chemistry

SCImago Journal Rank (SJR)

SCImago Journal Rank (SJR indicator) is a measure of scientific influence of scholarly journals that accounts for both the number of citations received by a journal and the importance or prestige of the journals where such citations come from.