Food Chemistry

Aims & Scope

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.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	9.8
2024	8.50

Journal Rank

Year	Value
2024	1510

Journal Citation Indicator

Year	Value
2024	96642

SJR (SCImago Journal Rank)

Year	Value
2024	1.952

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	348

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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
• Embase

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Subjects & Keywords

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

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Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

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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.

• The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals

  Citation: 6131

  Authors: Jia, Tang, Wu

• Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

  Citation: 2264

  Authors: Nagendran, Kalyana, Samir

• Chemical studies of anthocyanins: A review

  Citation: 1986

  Authors: Araceli, Ma. de Lourdes, Ma. Elena, José A., Carlos Andrés

• Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity

  Citation: 1495

  Authors: Aline, Charles Euloge, Marco, Jeanne, Odile Germaine

• Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity

  Citation: 1444

  Authors: Nan, Tongfei, Quan, Sian, Li, Biao

• DPPH antioxidant assay revisited

  Citation: 1444

  Authors: Om P., Tej K.

• Morphological, thermal and rheological properties of starches from different botanical sources

  Citation: 1375

  Authors: Narpinder, Jaspreet, Lovedeep, Navdeep, Balmeet

• Antioxidant activity and phenolic compounds in 32 selected herbs

  Citation: 1370

  Authors: A, J, R

• Screening of radical scavenging activity of some medicinal and aromatic plant extracts

  Citation: 1328

  Authors: G., P.R., T.A.

• Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

  Citation: 1287

  Authors: Mohamed, Dorothea, Olivier, Souhail, Christophe, Hamadi

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