Journal of Food Composition and Analysis

Aims & Scope

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems.

The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components.

Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.

The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	4.6
2024	4.00

SJR (SCImago Journal Rank)

Year	Value
2024	0.844

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	148

Journal Rank

Year	Value
2024	6271

Journal Citation Indicator

Year	Value
2024	9343

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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, 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.

• Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts

  Citation: 2617

  Authors: Kriengsak, Unaroj, Kevin, Luis, David

• Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

  Citation: 1347

  Authors: Anna, Dae-Ok, Sang-Jin, Sung I., Ock K.

• Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens

  Citation: 894

  Authors: S.F., W., J.M., Y.L., M.W.

• An overview of USDA's Dietary Intake Data System

  Citation: 518

  Authors: Nancy, Betty, Linda, Lois, Jaswinder

• Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.)

  Citation: 488

  Authors: Moo Jung, Youyoun, Janet C., Beiquan, Nicole L.

• Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts

  Citation: 425

  Authors: Dimitris P., George, Nikolaos K.

• Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices

  Citation: 417

  Authors: Inga, Maria, Mirosława, Anna

• Carotenoid Content of U.S. Foods: An Update of the Database

  Citation: 408

  Authors: Joanne M., Alison L., Gary R., I., Seema, Carol S., Larry W., Susan, David, Sally

• A Quantitative Assay for Lycopene That Utilizes Reduced Volumes of Organic Solvents

  Citation: 399

  Authors: Wayne W., Penelope, Julie K.

• Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions

  Citation: 379

  Authors: P., M., P., L.

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