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.
|Subject Area, Categories, Scope||Food Science (Q1); Analytical Chemistry (Q2); Applied Microbiology and Biotechnology (Q2); Bioengineering (Q2); Biophysics (Q2)|
|SCImago Journal Rank (SJR)||0.815|
|Publisher||Springer New York|
Food Biophysics is a journal covering the technologies/fields/categories related to Food Science (Q1); Analytical Chemistry (Q2); Applied Microbiology and Biotechnology (Q2); Bioengineering (Q2); Biophysics (Q2). It is published by Springer New York. The overall rank of Food Biophysics is 5896. According to SCImago Journal Rank (SJR), this journal is ranked 0.815. 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 journal has an h-index of 49. The best quartile for this journal is Q1.
The ISSN of Food Biophysics journal is 15571858, 15571866. 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 Biophysics is cited by a total of 390 articles during the last 3 years (Preceding 2020).
The impact score (IS) 2020 of Food Biophysics is 2.80, which is computed in 2021 as per its definition. Food Biophysics IS is increased by a factor of 0.5 and approximate percentage change is 21.74% when compared to preceding year 2019, which shows a rising trend. 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.
IS 2020 of Food Biophysics is 2.80. If the same upward trend persists, impact score of joule may rise in 2021 as well.
|Year||Impact Score (IS)|
Food Biophysics has an h-index of 49. It means 49 articles of this journal have more than 49 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 Biophysics is 15571858, 15571866. 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 Biophysics is 5896. According to SCImago Journal Rank (SJR), this journal is ranked 0.815. 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 Biophysics is published by Springer New York. It's publishing house is located in United States. Coverage history of this journal is as following: 2006-2020. 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 Biophysics is Food Biophys.. This abbreviation ('Food Biophys.') 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 Food Science (Q1); Analytical Chemistry (Q2); Applied Microbiology and Biotechnology (Q2); Bioengineering (Q2); Biophysics (Q2), then please visit the official website of this journal.
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.
|Journal/Conference/Workshop/Book Title||Type||Ranking||Publisher||h-index||Impact Score|
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|Year||Impact Score (IS)|