Food Chemistry: Molecular Sciences

SJR Rank #5,291H-index: 30SJR: 0.952Best quartile: Q1Open AccessAPC: US$2,320Listed in DOAJ
Journal website: aims, scope and author guidelines
Publisher

Elsevier B.V.

Country

Netherlands

Type

journal

SJR by Edition

2022202500.250.50.751

Subject Categories

  • Food ScienceQ1
  • Molecular BiologyQ2

Areas: Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology

Most published research topics

Meat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesPlant Gene Expression AnalysisPostharvest Quality and Shelf Life ManagementFermentation and Sensory AnalysisProtein Hydrolysis and Bioactive PeptidesIdentification and Quantification in FoodProbiotics and Fermented FoodsAntioxidant Activity and Oxidative StressAnimal Nutrition and Physiology

Source: OpenAlex

Publication Statistics

2025 Docs3-Year DocsCitable Docs04080120160

Documents per Year

202220250255075100

Detailed Information

ISSN

2666-5662

SJR Best Quartile

Q1

Region

Western Europe

Citations per Document (2 years)

5.63

References per Document

53.07

Coverage

2020-2026

Scope

No scope description available yet.

Metrics from SCImago Journal Rank 2025. View on SCImago