Food Chemistry, Function and Analysis

Impact, Factor and Metrics, Impact Score, Ranking, h-index, SJR, Rating, Publisher, ISSN, and More

About Food Chemistry, Function and Analysis

Food Chemistry, Function and Analysis is a book series covering the technologies/fields/categories related to Analytical Chemistry (Q4); Food Science (Q4). It is published by Royal Society of Chemistry. The overall rank of Food Chemistry, Function and Analysis is 26763. According to SCImago Journal Rank (SJR), this book series is ranked 0.109. SCImago Journal Rank is an indicator, which measures the scientific influence of journals. It considers the number of citations received by a journal and the importance of the journals from where these citations come. SJR acts as an alternative to the Journal Impact Factor (or an average number of citations received in last 2 years). This book series has an h-index of 13. The best quartile for this book series is Q4.

The ISSN of Food Chemistry, Function and Analysis book series is 23980656, 23980664. An International Standard Serial Number (ISSN) is a unique code of 8 digits. It is used for the recognition of journals, newspapers, periodicals, and magazines in all kind of forms, be it print-media or electronic. Food Chemistry, Function and Analysis is cited by a total of 88 articles during the last 3 years (Preceding 2023).

Food Chemistry, Function and Analysis Impact IF 2023-2024

The Impact IF 2023 of Food Chemistry, Function and Analysis is 0.33, which is computed in 2024 as per its definition. The impact IF, also denoted as Journal impact score (JIS), of an academic journal is a measure of the yearly average number of citations to recent articles published in that journal. It is based on Scopus data.

Food Chemistry, Function and Analysis h-index

 

Food Chemistry, Function and Analysis has an h-index of 13. It means 13 articles of this book series have more than 13 number of citations. The h-index is a way of measuring the productivity and citation impact of the publications. The h-index is defined as the maximum value of h such that the given journal/author has published h papers that have each been cited at least h number of times.

Food Chemistry, Function and Analysis ISSN

The ISSN of Food Chemistry, Function and Analysis is 23980656, 23980664. ISSN stands for International Standard Serial Number.

An ISSN is a unique code of 8 digits. It is used for the recognition of journals, newspapers, periodicals, and magazines in all kind of forms, be it print-media or electronic.

Food Chemistry, Function and Analysis Rank and SCImago Journal Rank (SJR)

The overall rank of Food Chemistry, Function and Analysis is 26763. According to SCImago Journal Rank (SJR), this book series is ranked 0.109. SCImago Journal Rank is an indicator, which measures the scientific influence of journals. It considers the number of citations received by a journal and the importance of the journals from where these citations come.

SJR of Food Chemistry, Function and Analysis by Year

Ranking of Food Chemistry, Function and Analysis by Year

Food Chemistry, Function and Analysis Publisher

Food Chemistry, Function and Analysis is published by Royal Society of Chemistry. It's publishing house is located in United Kingdom. Coverage history of this book series is as following: 2017-2022. The organization or individual who handles the printing and distribution of printed or digital publications is known as Publisher.

Call For Papers

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

Abbreviation

The IS0 4 standard abbreviation of Food Chemistry, Function and Analysis is Food Chem. Funct. Anal.. This abbreviation ('Food Chem. Funct. Anal.') is well recommended and approved for the purpose of indexing, abstraction, referencing and citing goals. It meets all the essential criteria of ISO 4 standard.

ISO 4 (International Organization for Standardization 4) is an international standard that defines a uniform and consistent system for abbreviating serial publication titles and journals.

How to publish in Food Chemistry, Function and Analysis

If your research field is/are related to Analytical Chemistry (Q4); Food Science (Q4), then please visit the official website of this book series.

Acceptance Rate

The acceptance rate/percentage of any academic journal/conference depends upon many parameters. Some of the critical parameters are listed below.

• The demand or interest of researchers/scientists in publishing in a specific Journal/Conference.
• Peer review complexity and timeline.
• The mix of unsolicited and invited submissions.
• The time it takes from manuscript submission to final publication.
• And Many More.

It is essential to understand that the acceptance rate/rejection rate of papers varies among journals. Some Journals considers all the manuscripts submissions as a basis of acceptance rate computation. On the other hand, few consider the only manuscripts sent for peer review or few even not bother about the accurate maintenance of total submissions. Hence, it can provide a rough estimation only.

The best way to find out the acceptance rate is to reach out to the associated editor or to check the official website of the Journal/Conference.

Credits and Sources

• Scimago Journal & Country Rank (SJR), https://www.scimagojr.com/
• Journal Impact Factor, https://clarivate.com/