Critical Reviews in Food Science and Nutrition

Aims & Scope

The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition.

Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.

Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including: Diet and disease Antioxidants A llergenicity and food coloring Microbiological concerns Flavor chemistry The role of nutrients and their bioavailability Pesticides Toxic chemicals and regulation Reviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.

View Aims & Scope

---

Metrics & Ranking

Impact Factor

Year	Value
2025	8.8
2024	7.30

Journal Rank

Year	Value
2024	1199

Journal Citation Indicator

Year	Value
2024	18976

SJR (SCImago Journal Rank)

Year	Value
2024	2.200

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	238

---

---

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science
• Medline

---

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Engineering and Medicine, designed to support cutting-edge academic discovery.

---

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Dietary Polyphenols and the Prevention of Diseases

  Citation: 2212

  Authors: Augustin, Claudine, Christine, Christian, Liliana

• Phenolic antioxidants

  Citation: 1773

  Authors: Fereidoon, P. K., P. D.

• Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions

  Citation: 1432

  Authors: Jane V., Balz

• Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

  Citation: 1360

  Authors: David Julian, Jiajia

• Chemistry and uses of pectin — A review

  Citation: 1231

  Authors: Beli R., Rakesh K., Avtar K., M. A.

• Tannins and Human Health: A Review

  Citation: 1215

  Authors: King-Thom, Tit Yee, Cheng-I, Yao-Wen, Yuan

• Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety

  Citation: 1193

  Authors: Louise, Harry, David S.

• Antioxidant Activity of Proteins and Peptides

  Citation: 1115

  Authors: Ryan J., Sarah S., Eric A.

• Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

  Citation: 1047

  Authors: François, Daniel, Philippe Patureau

• Astaxanthin: A Review of its Chemistry and Applications

  Citation: 1033

  Authors: I., L., F. M.

---