Food Reviews International
Brief Name:
FOOD REV INT
Impact factor:
5.3 (2023)
ISSN:
8755-9129
Home Page:
Open Access:
No
Publisher:
Taylor and Francis Ltd.
Publication Frequency:
Quarterly
Publication Start Year:
1985
Annual Articles:
112
Self-citation Rate:
1.7%
Chinese Academy of Sciences SCI Journal Classification:
| Major category | Ｍinor category | TOP journal | Ｒeview journal |
|---|---|---|---|
Q3 ENGINEERING TECHNOLOGY |
FOOD TECHNOLOGY | No | Yes |
Subject Classification:
FOOD SCIENCE & TECHNOLOGY
CiteScore:
| CiteScore | SJR | SNIP | CiteScore ranking | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 11.5 | 1.376 | 1.981 |
|
H-Index:
62
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
10 days avg. from submission to first decision
38 days avg. from submission to first post-review decision
11 days avg. from acceptance to online publication
PubMed Central:
Submission Site:
Aims and Scope:
Food Reviews International presents state-of-the-art technical reviews concerned with food safety, production, processing, acceptability, and nutritional values. Articles, written primarily by researchers and practitioners, examine the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Submissions other than technical reviews will not be considered for publication.
Recently published reviews include:
proteomics and meat quality
use of synbiotics to prevent and control diseases
health promoting effects of Pistacis resins
bioactive components of Yuzu
antibiotic resistance in probiotics
pomegranate extracts as antimicrobials
avocado post-harvest quality management
effects of processing on pineapple juice quality
Offering technical insights into current global food issues, Food Reviews International contains articles of interest for food scientists and technologists, food and cereal chemists, chemical engineers, agriculturists, microbiologists, toxicologists, and nutritionists.
Peer Review Statement: All submitted manuscripts are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. Submissions are online via ScholarOne Manuscripts.
Publication office: Taylor & Francis Group, LLC, 530 Walnut Street, Suite 850, Philadelphia, PA USA
Recently published reviews include:
proteomics and meat quality
use of synbiotics to prevent and control diseases
health promoting effects of Pistacis resins
bioactive components of Yuzu
antibiotic resistance in probiotics
pomegranate extracts as antimicrobials
avocado post-harvest quality management
effects of processing on pineapple juice quality
Offering technical insights into current global food issues, Food Reviews International contains articles of interest for food scientists and technologists, food and cereal chemists, chemical engineers, agriculturists, microbiologists, toxicologists, and nutritionists.
Peer Review Statement: All submitted manuscripts are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. Submissions are online via ScholarOne Manuscripts.
Publication office: Taylor & Francis Group, LLC, 530 Walnut Street, Suite 850, Philadelphia, PA USA
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.