MYCOBIOLOGY

metrics 2024

Connecting Disciplines Through Mycological Insights

Introduction

MYCOBIOLOGY is an esteemed open-access journal published by Taylor & Francis Ltd, specializing in the fields of Infectious Diseases, Microbiology, and Plant Science. Since its inception, the journal has provided a platform for innovative research, showcasing a diverse range of studies that delve into the complexities of mycology and its vast implications on health, agriculture, and the environment. With a commendable impact factor and a Q2 ranking in Plant Science as of 2023, MYCOBIOLOGY facilitates the dissemination of vital findings to a global audience of researchers, professionals, and students. In addition to its commitment to high-quality content, MYCOBIOLOGY has embraced open access since 2018, ensuring that the latest advancements in mycological research are readily available to the academic community and the public. By bridging gaps in knowledge and fostering collaboration across disciplines, MYCOBIOLOGY plays a crucial role in advancing our understanding of fungal biology and its myriad applications.

Metrics 2024

SCIMAGO Journal Rank0.51
Journal Impact Factor1.60
Journal Impact Factor (5 years)2.50
H-Index40
Journal IF Without Self1.60
Eigen Factor0.00
Normal Eigen Factor0.20
Influence0.44
Immediacy Index0.20
Cited Half Life8.40
Citing Half Life10.40
JCI0.50
Total Documents741
WOS Total Citations1856
SCIMAGO Total Citations3114
SCIMAGO SELF Citations236
Scopus Journal Rank0.51
Cites / Document (2 Years)2.27
Cites / Document (3 Years)2.32
Cites / Document (4 Years)2.40

Metrics History

Rank 2024

Scopus

Infectious Diseases in Medicine
Rank #171/344
Percentile 50.29
Quartile Q2
Microbiology in Immunology and Microbiology
Rank #124/182
Percentile 31.87
Quartile Q3

IF (Web Of Science)

AGRONOMY
Rank 54/125
Percentile 57.20
Quartile Q2
MYCOLOGY
Rank 26/33
Percentile 22.70
Quartile Q4

JCI (Web Of Science)

AGRONOMY
Rank 52/125
Percentile 58.40
Quartile Q2
MYCOLOGY
Rank 24/33
Percentile 27.27
Quartile Q3

Quartile History

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