Food Reviews International

SJR Rank #2,401H-index: 112SJR: 1.511Best quartile: Q1

Journal website: aims, scope and author guidelines

Publisher

Taylor and Francis Ltd.

Country

United States

Type

journal

SJR by Edition

Subject Categories

Chemical Engineering (miscellaneous)Q1
Food ScienceQ1

Areas: Agricultural and Biological Sciences · Chemical Engineering

Most published research topics

Phytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityFood composition and propertiesProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsHuman auditory perception and evaluationProbiotics and Fermented FoodsDiverse Scientific and Economic StudiesMicrobial Metabolites in Food BiotechnologyBiochemical Analysis and Sensing Techniques

Source: OpenAlex

Publication Statistics

Documents per Year

Detailed Information

ISSN

8755-9129, 1525-6103

SJR Best Quartile

Region

Northern America

Citations per Document (2 years)

10.79

References per Document

133.90

Coverage

1985-2026

Scope

Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists

Metrics from SCImago Journal Rank 2025. View on SCImago