Food Reviews International

Aims & Scope

Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations.

Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	6
2024	5.30

SJR (SCImago Journal Rank)

Year	Value
2024	1.510

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	102

Journal Rank

Year	Value
2024	2358

Journal Citation Indicator

Year	Value
2024	4362

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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

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Subjects & Keywords

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

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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.

• Pea protein isolates: Structure, extraction, and functionality

  Citation: 701

  Authors: A. C. Y., A., R. T., M. T.

• Nutritional Value and Use of the Andean Crops Quinoa (<i>Chenopodium quinoa</i>) and Kañiwa (<i>Chenopodium pallidicaule</i>)

  Citation: 488

  Authors: R., C., S. -E.

• Interactions between flavor compounds and food ingredients and their influence on flavor perception

  Citation: 424

  Authors: E.

• Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing

  Citation: 408

  Authors: S., A., V., D.

• Omega-6/Omega-3 Essential Fatty Acid Ratio and Chronic Diseases

  Citation: 355

  Authors: Artemis P.

• The Worldwide Potential for Quinoa (<i>Chenopodium quinoa</i>Willd.)

  Citation: 349

  Authors: Sven-Erik

• The Resistance of Quinoa (<i>Chenopodium quinoa</i>Willd.) to Adverse Abiotic Factors

  Citation: 327

  Authors: S.-E., A., C. R.

• Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control

  Citation: 320

  Authors: Christiane, Maria Lúcia, Eliane, Vera Lúcia

• How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

  Citation: 319

  Authors: Małgorzata, Henryk

• Effects of high pressure on proteins

  Citation: 317

  Authors: Claude, Patrick

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