International Journal of Gastronomy and Food Science
Impact Factor & Key Scientometrics

International Journal of Gastronomy and Food Science
Overview

Impact Factor

2.537

H Index

23

Impact Factor

3.354

I. Basic Journal Info

Country

Netherlands
Journal ISSN: 1878450X, 18784518
Publisher: Elsevier BV
History: 2012, 2014-2021
Journal Hompage: Link
How to Get Published:

Research Categories

Scope/Description:

International Journal of Gastronomy and Food Science is a peerreviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective this publication aims to become the home for research from the whole community of food science and gastronomy.IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science in areas such as food chemistry food technology and culinary techniques food microbiology genetics sensory science neuroscience psychology culinary concepts culinary trends and gastronomic experience all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on sciencebased educational programs in gastronomy anthropology gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy as they contribute to a better understanding of this broad term and its practical implications for science and society.

II. Science Citation Report (SCR)



International Journal of Gastronomy and Food Science
SCR Impact Factor

International Journal of Gastronomy and Food Science
SCR Journal Ranking

International Journal of Gastronomy and Food Science
SCImago SJR Rank

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.

International Journal of Gastronomy and Food Science
Scopus 2-Year Impact Factor Trend

Note: impact factor data for reference only

International Journal of Gastronomy and Food Science
Scopus 3-Year Impact Factor Trend

Note: impact factor data for reference only

International Journal of Gastronomy and Food Science
Scopus 4-Year Impact Factor Trend

Note: impact factor data for reference only

International Journal of Gastronomy and Food Science
Impact Factor History

2-year 3-year 4-year
  • 2022 Impact Factor
    4.54 4.6 4.527
  • 2021 Impact Factor
    3.354 3.341 3.597
  • 2020 Impact Factor
    2.51 3.024 3.122
  • 2019 Impact Factor
    2.423 2.628 2.713
  • 2018 Impact Factor
    1.93 2.118 2.119
  • 2017 Impact Factor
    1.174 1.419 1.419
  • 2016 Impact Factor
    1.625 1.625 1.6
  • 2015 Impact Factor
    0.375 0.963 0.963
  • 2014 Impact Factor
    1.105 NA NA
  • 2013 Impact Factor
    0.421 NA NA
  • 2012 Impact Factor
    0 NA NA
  • 2011 Impact Factor
    NA NA NA
  • 2010 Impact Factor
    NA NA NA
  • 2009 Impact Factor
    NA NA NA
  • 2008 Impact Factor
    NA NA NA
  • 2007 Impact Factor
    NA NA NA
  • 2006 Impact Factor
    NA NA NA
  • 2005 Impact Factor
    NA NA NA
  • 2004 Impact Factor
    NA NA NA
  • 2003 Impact Factor
    NA NA NA
  • 2002 Impact Factor
    NA NA NA
  • 2001 Impact Factor
    NA NA NA
  • 2000 Impact Factor
    NA NA NA
Note: impact factor data for reference only

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Impact Factor

Impact factor (IF) is a scientometric factor based on the yearly average number of citations on articles published by a particular journal in the last two years. A journal impact factor is frequently used as a proxy for the relative importance of a journal within its field. Find out more: What is a good impact factor?


III. Other Science Influence Indicators

Any impact factor or scientometric indicator alone will not give you the full picture of a science journal. There are also other factors such as H-Index, Self-Citation Ratio, SJR, SNIP, etc. Researchers may also consider the practical aspect of a journal such as publication fees, acceptance rate, review speed. (Learn More)

International Journal of Gastronomy and Food Science
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

23

International Journal of Gastronomy and Food Science
H-Index History