Food Research International
| Discipline | Food science |
|---|---|
| Language | English |
| Edited by | Anderson Sant'Ana |
| Publication details | |
| History | 2004-present |
| Publisher | |
| Frequency | Monthly |
| Hybrid | |
| 8.1 (2022) | |
| Standard abbreviations | |
| ISO 4 | Food Res. Int. |
| Indexing | |
| ISSN | 0963-9969 (print) 1873-7145 (web) |
| LCCN | 97646657 |
| OCLC no. | 780574700 |
| Links | |
Food Research International is a monthly peer-reviewed scientific journal covering various aspects of food science. It is published by Elsevier and was established in 1992. The editor-in-chief is Anderson Sant'Ana (University of Campinas).[1]
The journal publishes research articles, reviews, and commentaries related to food research, including food chemistry, food toxicology, food engineering, and quality.
Abstracting and indexing[edit]
The journal is abstracted and indexed, for example, in:
According to the Journal Citation Reports, the journal has a 2022 impact factor of 8.1.[5]
References[edit]
- ^ "Food Research International". Elsevier. Retrieved 2023-10-23.
- ^ "Serials cited". CAB Abstracts. CABI. Retrieved 2023-05-01.
- ^ "Web of Science Master Journal List". Intellectual Property & Science. Clarivate. Retrieved 2023-05-01.
- ^ "Source details: Food Research International". Scopus Preview. Elsevier. Retrieved 2023-09-18.
- ^ "Food Research International". 2022 Journal Citation Reports. Web of Science (Science ed.). Clarivate. 2022.