Food Chemistry
| Food Chemistry
|
|
|---|---|
| description | Peer-reviewed journal |
| Area of Expertise | chemistry |
| language | English |
| publishing company | Elsevier ( United Kingdom ) |
| First edition | 1976 |
| Frequency of publication | 24 / year |
| Web link | Website of the magazine |
| ISSN |
0308-8146 |
Food Chemistry , abbreviated to Food Chem. , Is a scientific journal published by Elsevier-Verlag. The first issue appeared in 1976. The magazine currently appears with 24 issues a year. Articles are published that deal with the chemistry and biochemistry of food and the analytical methods used.
The impact factor in 2014 was 3.391. According to the statistics of the ISI Web of Knowledge , the journal with this impact factor ranks eighth out of 70 journals in the applied chemistry category , eighth out of 123 journals in the food science & technology category and 19th in the nutrition and dietetics category . Place of 77 magazines.
Individual evidence
- ↑ website of the journal ; Retrieved November 26, 2014.
- ↑ 2014 Journal Citation Reports, Science Edition (Thomson Reuters, 2015).