FOOD MICROBIOLOGY impact factor, indexing, ranking (2022)


FOOD

Aim and Scope

FOOD MICROBIOLOGY 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 7400020.

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 FOOD MICROBIOLOGY.

FOOD MICROBIOLOGY Ranking

Impact Factor: 6.374
Total Citations: 17214
SJR (SCImago Journal Rank): 1.363
Quartile: Q1

The Impact Factor of FOOD MICROBIOLOGY is 6.374.

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: Food Microbiology
Publisher: Elsevier
P-ISSN: 7400020
Open Access: NO
Subject: Food Science
Citescore: 8.6
SNIP: 1.705
SJR: 1.363
Quartile: 1

FOOD MICROBIOLOGY Indexing

The FOOD MICROBIOLOGY 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).


FOOD MICROBIOLOGY Impact Factor 2022

The latest impact factor of FOOD MICROBIOLOGY is 6.374.

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.


FOOD MICROBIOLOGY Quartile

The latest Quartile of FOOD MICROBIOLOGY is Q1.

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.



Call for Papers

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

How to publish in FOOD MICROBIOLOGY?

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 FOOD MICROBIOLOGY and send your manuscript.

Tips for publishing in FOOD MICROBIOLOGY:

  • 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 Review Time

Journals usually ask reviewers to provide their reviews within 3-4 weeks. However, few journals have a mechanism to enforce the deadline, which is why it can be hard to predict how long the peer review process will take.

The review time also depends upon the quality of a research paper.


Final Summary

  • The impact factor of FOOD MICROBIOLOGY is 6.374.
  • It is published by Elsevier.
  • The journal is indexed in UGC CARE, Scopus, SCIE.
  • The (SJR) SCImago Journal Rank is 1.363.
  • The FOOD MICROBIOLOGY is a reputed research journal.

Sources:

https://www.scopus.com/sourceid/19717







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Credit and Source: Scopus, Clarivate, UGC CARE.