Journal of Culinary Science and Technology
Impact Factor & Key Scientometrics

Journal of Culinary Science and Technology
Overview

Impact Factor

NA

H Index

22

Impact Factor

1.277

I. Basic Journal Info

Country

United Kingdom
Journal ISSN: 15428052
Publisher: Taylor and Francis Ltd.
History: 2006-2021
Journal Hompage: Link
How to Get Published:

Research Categories

Journal of Culinary Science and Technology
Impact Factor by Web of Science

Index

SCIE/SSCI

Impact Factor

NA

by WOS

Ranking

NA

by WOS

Journal of Culinary Science and Technology
SJR, SJR Impact Factor and H Index

H Index

22

SJR

Scopus Impact Factor

1.277

Journal of Culinary Science and Technology
SJR Impact Factor 2-year, 3-year, 4-year

2-year
Impact Factor

1.277

3-year
Impact Factor

1.513

4-year
Impact Factor

1.277

Scope/Description:

The Journal of Culinary ScienceTechnology aims to communicate the vital issues latest developments and thinking on the science and technology behind meal planning preparation processing and service for a global consuming public. These issues relate to food management in a variety of settings that include culinaryrelated operations food production food product development restaurant management and other foodservice ventures.It is the Journals intention to encourage an interchange among culinary professionals food scientists and technologists research chefs foodservice managers educators and researchers.Contributors are encouraged to identify the practical implications of their work for food operations promoting and evaluating food knowledge the science of alcohol examining changing trends and attitudes healthy eating lifestyles innovation management and enhancing and developing practical culinary skills.It is the Journal of Culinary ScienceTechnologys policy to use a doubleblind review procedure for the evaluation of all articles. Therefore the reviewers and the authors are not identified to each other.ScopeCoverageCulinary innovationBlurring lines between food technology and culinary artsIssues and trends related to human nutritionThe collaboration between food science and culinary innovationTechniques and technology and their role in quality of lifeguest satisfaction associated with culinary wine and food experiencesTrends in molecular gastronomy and its derivatesAnnual review of trends in culinary science and technologyApplied researchRelevant research notesManagement styles methods and principlesTechniques and innovations

II. Science Citation Report (SCR)



Journal of Culinary Science and Technology
SCR Impact Factor

Journal of Culinary Science and Technology
SCR Journal Ranking

Journal of Culinary Science and Technology
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.

Journal of Culinary Science and Technology
Scopus 2-Year Impact Factor Trend

Note: impact factor data for reference only

Journal of Culinary Science and Technology
Scopus 3-Year Impact Factor Trend

Note: impact factor data for reference only

Journal of Culinary Science and Technology
Scopus 4-Year Impact Factor Trend

Note: impact factor data for reference only

Journal of Culinary Science and Technology
Impact Factor History

2-year 3-year 4-year
  • 2021 Impact Factor
    1.277 1.513 1.566
  • 2020 Impact Factor
    1.127 1.333 1.563
  • 2019 Impact Factor
    0.939 1.216 1.255
  • 2018 Impact Factor
    0.653 0.754 0.698
  • 2017 Impact Factor
    0.867 0.653 0.835
  • 2016 Impact Factor
    0.426 0.667 0.747
  • 2015 Impact Factor
    0.538 0.547 0.505
  • 2014 Impact Factor
    0.271 NA NA
  • 2013 Impact Factor
    0.383 NA NA
  • 2012 Impact Factor
    0.091 NA NA
  • 2011 Impact Factor
    0.222 NA NA
  • 2010 Impact Factor
    0.158 NA NA
  • 2009 Impact Factor
    0.16 NA NA
  • 2008 Impact Factor
    0.085 NA NA
  • 2007 Impact Factor
    0.243 NA NA
  • 2006 Impact Factor
    0 NA NA
  • 2005 Impact Factor
    0 NA NA
  • 2004 Impact Factor
    0 NA NA
  • 2003 Impact Factor
    0 NA NA
  • 2002 Impact Factor
    0 NA NA
  • 2001 Impact Factor
    0 NA NA
  • 2000 Impact Factor
    0 NA NA
Note: impact factor data for reference only

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)

Journal of Culinary Science and Technology
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

22

Journal of Culinary Science and Technology
H-Index History