Food Research International

SJR Rank #2,018H-index: 253SJR: 1.666Best quartile: Q1APC: US$4,320
Journal website: aims, scope and author guidelines
Publisher

Elsevier Ltd

Country

United Kingdom

Type

journal

SJR by Edition

2022202500.450.91.351.8

Subject Categories

  • Food ScienceQ1

Areas: Agricultural and Biological Sciences

Most published research topics

Proteins in Food SystemsMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFood composition and propertiesFermentation and Sensory AnalysisProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMicroencapsulation and Drying ProcessesFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications

Source: OpenAlex

Publication Statistics

2025 Docs3-Year DocsCitable Docs01500300045006000

Documents per Year

202220250550110016502200

Detailed Information

ISSN

0963-9969, 1873-7145

SJR Best Quartile

Q1

Region

Western Europe

Citations per Document (2 years)

9.68

References per Document

63.88

Coverage

1992-2026

Scope

Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.

Metrics from SCImago Journal Rank 2025. View on SCImago