Journal of Culinary Science and Technology

SJR Rank #18,511H-index: 31SJR: 0.266Best quartile: Q3
Journal website: aims, scope and author guidelines
Publisher

Taylor and Francis Ltd.

Country

United Kingdom

Type

journal

SJR by Edition

2022202500.070.140.210.28

Subject Categories

  • Food ScienceQ3

Areas: Agricultural and Biological Sciences

Most published research topics

Culinary Culture and TourismFood composition and propertiesSensory Analysis and Statistical MethodsMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesConsumer Attitudes and Food LabelingBiochemical Analysis and Sensing TechniquesMicrobial Metabolites in Food BiotechnologyWine Industry and TourismFood Chemistry and Fat Analysis

Source: OpenAlex

Publication Statistics

2025 Docs3-Year DocsCitable Docs04590135180

Documents per Year

2022202504080120160

Detailed Information

ISSN

1542-8052, 1542-8044

SJR Best Quartile

Q3

Region

Western Europe

Citations per Document (2 years)

1.61

References per Document

53.96

Coverage

2006-2026

Scope

No scope description available yet.

Metrics from SCImago Journal Rank 2025. View on SCImago