Journal of Food Composition and Analysis
Brief Name:
J FOOD COMPOS ANAL
Impact factor:
4 (2023)
ISSN:
0889-1575
Open Access:
No
Publisher:
Academic Press Inc.
Publication Frequency:
Bimonthly
Article Processing Charge:
$3190
Publication Start Year:
1987
Annual Articles:
714
Self-citation Rate:
7.5%
Chinese Academy of Sciences SCI Journal Classification:
| Major category | Ｍinor category | TOP journal | Ｒeview journal |
|---|---|---|---|
Q3 ENGINEERING TECHNOLOGY |
APPLIED CHEMISTRY | No | No |
Subject Classification:
CHEMISTRY, APPLIED
CiteScore:
| CiteScore | SJR | SNIP | CiteScore ranking | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 6.2 | 0.73 | 1.202 |
|
H-Index:
99
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Time to first decision: 12days
Review time: 88days
Submission to acceptance: 109days
Acceptance to publication: 3days
PubMed Central:
Submission Site:
Aims and Scope:
The Journal of Food Composition and Analysis publishes manuscripts on the chemical composition of human foods, analytical methods, food composition data and studies on the statistics, use and distribution of such data.
Research areas include:
• New methods for the chemical analysis of food
• Nutrient, bioactive non-nutrient and anti-nutrient components in food
• Flavour and taste components in food.
• Food composition database development, management, and utilization
• Processes of development and selection of single-value entries for food composition tables
The Journal does not consider papers that feature as the major area of study:
- Non-specific assays, such as in-vitro antioxidant capacity and total phenolic content
- Clinical and pharmacological studies
- Natural medicines
- Physical properties of foods
- Food waste materials
- Foods formulated in the laboratory
- Microbiological and anti-microbial assays
- Sensory quality and organoleptic characteristics of foods
- Meta analyses and systematic reviews
Research areas include:
• New methods for the chemical analysis of food
• Nutrient, bioactive non-nutrient and anti-nutrient components in food
• Flavour and taste components in food.
• Food composition database development, management, and utilization
• Processes of development and selection of single-value entries for food composition tables
The Journal does not consider papers that feature as the major area of study:
- Non-specific assays, such as in-vitro antioxidant capacity and total phenolic content
- Clinical and pharmacological studies
- Natural medicines
- Physical properties of foods
- Food waste materials
- Foods formulated in the laboratory
- Microbiological and anti-microbial assays
- Sensory quality and organoleptic characteristics of foods
- Meta analyses and systematic reviews
Submission Guidelines:
Types of Articles Accepted:
Original Research Articles
Short Communications
Reviews
Short Communications
Reviews
Reference Citations Format:
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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.