International Journal of Food Properties

SJR Rank #5,776H-index: 97SJR: 0.901Best quartile: Q1Open AccessAPC: US$2,306Listed in DOAJ

Journal website: aims, scope and author guidelines

Publisher

Taylor and Francis Ltd.

Country

United States

Type

journal

SJR by Edition

Subject Categories

Food ScienceQ1

Areas: Agricultural and Biological Sciences

Most published research topics

Phytochemicals and Antioxidant ActivitiesFood composition and propertiesMeat and Animal Product QualityProteins in Food SystemsPolysaccharides Composition and ApplicationsEssential Oils and Antimicrobial ActivityMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive PeptidesFood Drying and ModelingPostharvest Quality and Shelf Life Management

Source: OpenAlex

Publication Statistics

Documents per Year

Detailed Information

ISSN

1532-2386, 1094-2912

SJR Best Quartile

Region

Northern America

Citations per Document (2 years)

6.66

References per Document

52.82

Coverage

1998-2026

Scope

The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.

Metrics from SCImago Journal Rank 2025. View on SCImago