JOURNAL OF FOOD SCIENCE

metrics 2024

Exploring the Science Behind Every Bite

Introduction

JOURNAL OF FOOD SCIENCE, published by Wiley, is a premier journal dedicated to advancing the field of food science, bridging the gap between fundamental research and practical application. With an impressive impact factor reflecting its authoritative status, the journal is ranked in the Q1 quartile for Food Science in 2023 and boasts a Scopus ranking of #71 out of 389, placing it in the 81st percentile within Agricultural and Biological Sciences. First launched in 1936, the journal continues to serve as an essential platform for researchers, professionals, and students to disseminate innovative studies and reviews that address critical issues in food quality, safety, and technology. While not currently offering open access, its rigorous peer-review process ensures the dissemination of high-quality and impactful research. Researchers engaged in the vital disciplines of food science will find this journal indispensable for keeping abreast of cutting-edge developments in the field.

Metrics 2024

SCIMAGO Journal Rank0.78
Journal Impact Factor3.20
Journal Impact Factor (5 years)4.10
H-Index179
Journal IF Without Self3.20
Eigen Factor0.01
Normal Eigen Factor2.12
Influence0.59
Immediacy Index0.60
Cited Half Life12.40
Citing Half Life6.70
JCI0.74
Total Documents9946
WOS Total Citations30310
SCIMAGO Total Citations66914
SCIMAGO SELF Citations4401
Scopus Journal Rank0.78
Cites / Document (2 Years)3.81
Cites / Document (3 Years)4.27
Cites / Document (4 Years)4.32

Metrics History

Rank 2024

Scopus

Food Science in Agricultural and Biological Sciences
Rank #71/389
Percentile 81.75
Quartile Q1

IF (Web Of Science)

FOOD SCIENCE & TECHNOLOGY
Rank 68/173
Percentile 61.00
Quartile Q2

JCI (Web Of Science)

FOOD SCIENCE & TECHNOLOGY
Rank 60/173
Percentile 65.32
Quartile Q2

Quartile History

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