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FOOD CHEMISTRY
基本信息
期刊名称 FOOD CHEMISTRY
FOOD CHEM
期刊ISSN 0308-8146
期刊官方网站 http://www.elsevier.com/wps/find/journaldescription.cws_home/405857/description
是否OA
出版商 Elsevier Ltd
出版周期 Semimonthly
始发年份 1976
年文章数 1862
最新影响因子 9.231(2021)  scijournal影响因子  greensci影响因子
中科院SCI期刊分区
大类学科 小类学科 Top 综述
工程技术2区 CHEMISTRY, APPLIED 应用化学1区
FOOD SCIENCE & TECHNOLOGY 食品科技1区
NUTRITION & DIETETICS 营养学1区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 5.80 1.768 2.170
Chemistry
Analytical Chemistry
7 / 110 94%
Agricultural and Biological Sciences
Food Science
8 / 273 97%
补充信息
自引率 9.50%
H-index 221
SCI收录状况 Science Citation Index
Science Citation Index Expanded
官方审稿时间
网友分享审稿时间 数据统计中,敬请期待。
PubMed Central (PML) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0308-8146%5BISSN%5D
投稿指南
期刊投稿网址 http://ees.elsevier.com/foodchem/
收稿范围

Food Chemistry has an open access mirror Food Chemistry: X, sharing the same aims and scope, editorial team, submission system and rigorous peer review.
The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry.
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
Topics include: 
– Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; 
– Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry; 
– Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions; 
– Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes; 
–Chemistry of food additivescontaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate. 
Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered. 

收录体裁
Research papers
Review articles
Short communications
Viewpoints 
Letters to the Editor
投稿指南 https://www.elsevier.com/journals/food-chemistry/0308-8146/guide-for-authors
投稿模板
参考文献格式 https://www.elsevier.com/journals/food-chemistry/0308-8146/guide-for-authors
编辑信息
Editor-in-Chief
Quadram Institute Bioscience, NR4 7UA, Norwich, United Kingdom
Editor-in-Chief Emeritus

Professor Gordon Birch

University of Reading Department of Food and Nutritional Sciences, PO Box 217 Whiteknights, RG6 6AF, Reading, United Kingdom
Editorial Office

Contact for non-technical queries: Mélanie Lowie

EuroFIR AISBL, Brussels, Belgium
Editors

Dr. Siân Astley

EuroFIR AISBL, Brussels, Belgium

Dr. Dimitris Charalampopoulos

University of Reading, Reading, United Kingdom

Dr. J. Stephen Elmore

University of Reading, Reading, United Kingdom

Professor Laurence Melton

The University of Auckland, Auckland, New Zealand

Professor Kazuo Miyashita

Hokkaido University, Faculty of Fisheries Sciences, Department Bioresources Chemistry, Hakodate, Japan

Professor John Van Camp

Ghent University, Gent, Belgium
Oregon State University, Corvallis, Oregon, United States
Associate Editors

Professor Cesarettin Alasalvar

TUBITAK Marmara Research Centre Food Institute, Gebze, Turkey

Dr. Carlos Álvarez García

Teagasc Food Research Centre Ashtown, Dublin, Ireland

Dr. Edna Regina Amante

Federal University of Santa Catarina, Florianópolis, Brazil

Assist. Prof. Nandika Priyantha Bandara

Dalhousie University Department of Plant Food and Environmental Sciences, Truro, Nova Scotia, Canada

Dr. Krzysztof Buksa

University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Kraków, Poland

Dr. Beatriz Cabanillas

12th of October Hospital Research Institute, Madrid, Spain

Dr. Isabel Castanheira

National Institute of Health Doctor Ricardo Jorge, Lisboa, Portugal

Prof. Dr. Vural Gökmen

Hacettepe University, Ankara, Turkey

Prof. Dr. Daniel Granato

Natural Resources Institute Finland, HELSINKI, Finland

Dr. Francisco Hidalgo

Fat Institute, Sevilla, Spain

Dr. Melvin Holmes

University of Leeds School of Food Science and Nutrition, Leeds, United Kingdom

Professor Amin Ismail

Universiti Putra Malaysia Faculty of Medicine and Health Sciences, Serdang, Malaysia

Dr. Paul Kilmartin

The University of Auckland, Auckland, New Zealand

Professor Ron Pegg

The University of Georgia, Athens, Georgia, United States

Professor Dongxiao Sun-Waterhouse

South China University of Technology, Guangzhou, China

Professor Peng Zhou

Jiangnan University, Wuxi, Jiangsu, China
Editorial Board Members

Dr. Rotimi Aluko

University of Manitoba, Winnipeg, Manitoba, Canada

Professor Ryszard Amarowicz

Institute of Animal Reproduction and Food Research PAS, Olsztyn, Poland

Dr. Paula Andrade

University of Porto, Porto, Portugal

Dr. Skelte Anema

Fonterra Research and Development Centre, Palmerston North, New Zealand

Professor Marco Arlorio

University of Eastern Piedmont, Vercelli, Italy

Professor Joseph H. Banoub

Fisheries and Oceans Canada Newfoundland and Labrador Region, St John's, Newfoundland and Labrador, Canada

Dr. João Barreira

Polytechnic Institute of Bragança, Braganca, Portugal

Professor Maurizio Battino

Polytechnic University of Marche Department of Specialised Clinical Sciences and Odontostomatology, Ancona, Italy

Dr. John Beaulieu

USDA-ARS Southern Regional Research Center, New Orleans, Louisiana, United States

Prof. Dr. R.G. Berger

Leibniz University Hanover, Hannover, Germany

Dr. Trust Beta

University of Manitoba, Winnipeg, Manitoba, Canada

Assoc. Professor Mirko Betti

University of Alberta, Edmonton, Alberta, Canada

Dr. Alessandra Miranda Cabral

Federal University of Rio Grande do Norte, Natal, Brazil

Dr. Yeming Chen

Jiangnan University, Wuxi, Jiangsu, China

Dr. Lisa Dean

North Carolina State University, Raleigh, North Carolina, United States

Dr. Bruno Fedrizzi

The University of Auckland, Auckland, New Zealand

Professor Mike Gidley

Queensland Alliance for Agriculture and Food Innovation Centre for Nutrition and Food Sciences, St Lucia, Queensland, Australia

Assist. Prof. Owen Jones

Purdue University, West Lafayette, Indiana, United States

Professor Mun Yhung Jung

Woosuk University Department of Food Science and Biotechnology, Wanju-gun, Korea, Republic of

Dr. Jungmin Lee

USDA-ARS Horticultural Crops Research Unit, Parma, Idaho, United States

Dr. Mei Lu

University of Nebraska-Lincoln, Lincoln, Nebraska, United States

Assist. Prof. Ashkan Madadlou

INRA Rennes Centre, Rennes, France

Professor Mohamed Mathlouthi

Reims Champagne-Ardenne University, Reims, France

Dr. S. Porretta

Experimental Station for Food Preservation Industry, Parma, Italy
University of Zagreb Department of Food Engineering, Zagreb, Croatia

Professor Patrizia Rubiolo

University of Turin, Torino, Italy

Dr. Fereidoon Shahidi

Memorial University of Newfoundland Department of Biochemistry, St John's, Newfoundland and Labrador, Canada

Professor Jae-Han Shim

Chonnam National University, Gwangju, Korea, Republic of
Instituto de Agroquímica y Tecnología de Alimentos (IATA), Paterna (Valencia), Spain

Dr. Rong Tsao

Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, Ontario, Canada

Dr. Jianbo Xiao

University of Macau, Taipa, Macao

Professor Varoujan Yaylayan

McGill University Department of Food Science and Agricultural Chemistry, Sainte-Anne-de-Bellevue, Quebec, Canada

Dr. Bao Yongping

University of East Anglia, Norwich, United Kingdom

Professor Lucy Yu

University of Maryland at College Park, Baltimore, Maryland, United States

Dr. Reinhard Zeleny

European Commission Joint Research Centre, Brussels, Belgium

Dr. Ying Joy Zhong

DuPont Company, Olathe, Kansas, United States
Dalian Polytechnic University, Dalian, China


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