CURRENT RESEARCH IN FOOD SCIENCE impact factor, indexing, ranking (2022)


CURRENT

Aim and Scope

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.

CURRENT RESEARCH IN FOOD SCIENCE Ranking

Impact Factor: 6.269
Total Citations: 438
SJR (SCImago Journal Rank): 0
Quartile: Q4

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.

Important Metrics

Journal Title: Current Research in Food Science
Publisher: Elsevier
P-ISSN:
Open Access: YES
Subject: Food Science
Citescore: 0.3
SNIP: 0
SJR: 0
Quartile: 4

CURRENT RESEARCH IN FOOD SCIENCE Indexing

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.


CURRENT RESEARCH IN FOOD SCIENCE Impact Factor 2022

The latest 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 it's articles are cited.


CURRENT RESEARCH IN FOOD SCIENCE Quartile

The latest Quartile of CURRENT RESEARCH IN FOOD SCIENCE is Q4.

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.


Publication fee

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.



Call for Papers

Visit to the official website of the journal/ conference to check the details about call for papers.

How to publish in CURRENT RESEARCH IN FOOD SCIENCE?

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.

Tips for publishing in CURRENT RESEARCH IN FOOD SCIENCE:

  • Selection of research problem.
  • Presenting a solution.
  • Designing the paper.
  • Make your manuscript publication worthy.
  • Write an effective results section.
  • Mind your references.

Acceptance Rate

Acceptance rate is the ratio of the number of articles submitted to the number of articles published. Researchers can check the acceptance rate on the journal website. Even you can Contact the editor of the journal.

Journal Publication Time

According to the journal website, the CURRENT RESEARCH IN FOOD SCIENCE publishes research articles in 15 weeks on an average.


Final Summary

  • The impact factor of CURRENT RESEARCH IN FOOD SCIENCE is 6.269.
  • It is published by Elsevier.
  • The journal is indexed in UGC CARE, Scopus, ESCI, DOAJ, PubMed.
  • It is an open access journal.
  • The (SJR) SCImago Journal Rank is 0.
  • The CURRENT RESEARCH IN FOOD SCIENCE is a reputed research journal.

Sources:

https://www.scopus.com/sourceid/21101022831







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Credit and Source: Scopus, Clarivate, UGC CARE.