CURRENT RESEARCH IN FOOD SCIENCE is a research journal that publishes research related to Food Science. This journal is published by the Elsevier. The P-ISSN of this journal is .
Also, check the other important details below like Publisher, ISSN, Ranking, Indexing, Impact Factor (if applicable), Publication fee (APC), Review Time, and Acceptance Rate of CURRENT RESEARCH IN FOOD SCIENCE.
The Impact Factor of CURRENT RESEARCH IN FOOD SCIENCE is 6.269.
The impact factor (IF) is a measure of the frequency with which the average article in a journal has been cited in a particular year. It is used to measure the importance or rank of a journal by calculating the times its articles are cited.
The impact factor was devised by Eugene Garfield, the founder of the Institute for Scientific Information (ISI) in Philadelphia. Impact factors began to be calculated yearly starting from 1975 for journals listed in the Journal Citation Reports (JCR). ISI was acquired by Thomson Scientific & Healthcare in 1992, and became known as Thomson ISI. In 2018, Thomson-Reuters spun off and sold ISI to Onex Corporation and Baring Private Equity Asia. They founded a new corporation, Clarivate, which is now the publisher of the JCR.
|Journal Title:||Current Research in Food Science|
The CURRENT RESEARCH IN FOOD SCIENCE is indexed in:
An indexed journal means that the journal has gone through and passed a review process of certain requirements done by a journal indexer.
The Web of Science Core Collection includes the Science Citation Index Expanded (SCIE), Social Sciences Citation Index (SSCI), Arts & Humanities Citation Index (AHCI), and Emerging Sources Citation Index (ESCI).
Note: ESCI journals donot come with an impact factor. However, ESCI journals are evaluated every year and those who qualified are transferred to SCIE.
The impact factor (IF) is a measure of the frequency with which the average article in a journal has been cited in a particular year. It is used to measure the importance or rank of a journal by calculating the times it's articles are cited.
Each subject category of journals is divided into four quartiles: Q1, Q2, Q3, Q4. Q1 is occupied by the top 25% of journals in the list; Q2 is occupied by journals in the 25 to 50% group; Q3 is occupied by journals in the 50 to 75% group and Q4 is occupied by journals in the 75 to 100% group.
According to journal website, the publication fee of CURRENT RESEARCH IN FOOD SCIENCE is around 2500 USD.
An article processing charge (APC), also known as a publication fee, is a fee which is sometimes charged to authors. Most commonly, it is involved in making a work available as open access (OA), in either a full OA journal or in a hybrid journal.
Visit to the official website of the journal/ conference to check the details about call for papers.
This journal covers the fields/ categories related to Food Science. If your research field is related to Food Science, then visit the official website of CURRENT RESEARCH IN FOOD SCIENCE and send your manuscript.
According to the journal website, the CURRENT RESEARCH IN FOOD SCIENCE publishes research articles in 15 weeks on an average.