Note: The impact score shown here is equivalent to the average number of times documents published in a journal/conference in the past two years have been cited in the current year (i.e., Cites / Doc. (2 years)). It is based on Scopus data and can be a little higher or different compared to the impact factor (IF) produced by Journal Citation Report. Please refer to the Web of Science data source to check the exact journal impact factor ™ (Thomson Reuters) metric.
|Title||Food Chemistry, Function and Analysis|
|Abbreviation||Food Chem. Funct. Anal.|
|Publication Type||Book series|
|Subject Area, Categories, Scope||Analytical Chemistry (Q4); Food Science (Q4)|
|SCImago Journal Rank (SJR)||0.14|
|Publisher||Royal Society of Chemistry|
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 21750. According to SCImago Journal Rank (SJR), this book series is ranked 0.14. 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 8. 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 198 articles during the last 3 years (Preceding 2021).
The impact score (IS) 2021 of Food Chemistry, Function and Analysis is 0.58, which is computed in 2022 as per its definition. The impact score (IS), 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.
|Year||Impact Score (IS)|
Food Chemistry, Function and Analysis has an h-index of 8. It means 8 articles of this book series have more than 8 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.
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.
The overall rank of Food Chemistry, Function and Analysis is 21750. According to SCImago Journal Rank (SJR), this book series is ranked 0.14. 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.
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: 2017-2021. The organization or individual who handles the printing and distribution of printed or digital publications is known as Publisher.
Visit the official website of the journal/conference to check the further details about the call for papers.
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.
If your research field is/are related to Analytical Chemistry (Q4); Food Science (Q4), then please visit the official website of this book series.
The acceptance rate/percentage of any academic journal/conference depends upon many parameters. Some of the critical parameters are listed below.
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.
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