Flavour and Fragrance Journal
Brief Name:
FLAVOUR FRAG J
Impact factor:
2.1 (2023)
ISSN:
0882-5734
Open Access:
No
Publisher:
John Wiley and Sons Ltd
Publication Frequency:
Bimonthly
Article Processing Charge:
$3760 USD/£2470 GBP/€3140 EUR
Publication Start Year:
1985
Annual Articles:
46
Self-citation Rate:
4.8%
Chinese Academy of Sciences SCI Journal Classification:
| Major category | Ｍinor category | TOP journal | Ｒeview journal |
|---|---|---|---|
Q4 ENGINEERING TECHNOLOGY |
APPLIED CHEMISTRY | No | No |
Subject Classification:
CHEMISTRY, APPLIED
CiteScore:
| CiteScore | SJR | SNIP | CiteScore ranking | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 6 | 0.445 | 0.838 |
|
H-Index:
62
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Submission to first decision: 10 days
Submission to acceptance: 107 days
PubMed Central:
Submission Site:
Aims and Scope:
Flavour and Fragrance Journal (FFJ) publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves chemical and biotechnological synthesis methods as well as extraction for production, but also material science for formulation, analytical and sensory analysis, physical chemistry, modeling, microbiology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
Submission Guidelines:
Disclaimer:
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This page displays information about journals or magazines for reference and study purposes only. It is not the official website of any journal or magazine and does not involve publishing matters. Users must verify any publishing-related inquiries directly with the publisher.
If there are any issues with the content displayed on this page, please contact us at: [email protected], and we will verify and address the matter diligently.