SCI Journal

Impact Factor Database

Foods

Impact Factor

4.092

H Index

38

Impact Factor

4.513

Foods

Basic Journal Info

Country

Switzerland
Journal ISSN: 23048158
Publisher: MDPI Multidisciplinary Digital Publishing Institute
History: 2018-2020
Journal Hompage: Link
How to Get Published:

Research Categories

Foods
2020 Impact Factor by Web of Science

Index

SCIE/SSCI

Impact Factor

4.092

by WOS

Ranking

1794

by WOS

Foods
2020 SJR, SJR Impact Factor and H Index

H Index

38

SJR

0.774

Scopus Impact Factor

4.513

Foods
2020 SJR Impact Factor 2-year, 3-year, 4-year

2-year
Impact Factor

4.121

3-year
Impact Factor

4.482

4-year
Impact Factor

4.513

Scope/Description:

• food sciences and technology • food chemistry and physical properties • food engineering and production • food security and safety • food toxicology • sensory and food quality • food analysis • functional foods, food and health • food psychology • food and environment

Foods
Scopus 2-Year Impact Factor Trend

Note: impact factor data for reference only

Foods
Scopus 3-Year Impact Factor Trend

Note: impact factor data for reference only

Foods
Scopus 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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Foods
SCR Journal Impact Factor History

  • 2020 Impact Factor 4.121
  • 2019 Impact Factor 4.043
  • 2018 Impact Factor 3.429
  • 2017 Impact Factor 1.568
  • 2016 Impact Factor 1.322
  • 2015 Impact Factor 1.244
  • 2014 Impact Factor 0.593
  • 2013 Impact Factor 0.333
  • 2012 Impact Factor 0
  • 2011 Impact Factor NA
  • 2010 Impact Factor NA
  • 2009 Impact Factor NA
  • 2008 Impact Factor NA
  • 2007 Impact Factor NA
  • 2006 Impact Factor NA
  • 2005 Impact Factor NA
  • 2004 Impact Factor NA
  • 2003 Impact Factor NA
  • 2002 Impact Factor NA
  • 2001 Impact Factor NA
  • 2000 Impact Factor NA
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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Foods

H-Index

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

38

Foods

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.

0.774