Journal of the Science of Food and Agriculture

Aims & Scope

Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, and perspectives in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface.

The journal focuses on hypothesis-driven research studies suitable for an international audience.

Studies of local products or descriptive studies are discouraged.

View Aims & Scope

---

Metrics & Ranking

Impact Factor

Year	Value
2025	3.5
2024	3.30

SJR (SCImago Journal Rank)

Year	Value
2024	0.798

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	187

Journal Rank

Year	Value
2024	6799

Journal Citation Indicator

Year	Value
2024	10431

---

---

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

---

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology and Nursing, 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.

• The phenolic constituents of <i>Prunus domestica</i>. I.—The quantitative analysis of phenolic constituents

  Citation: 2860

  Authors: T., W. E.

• A procedure to measure the antiradical efficiency of polyphenols

  Citation: 1366

  Authors: Concepción, José A, Fulgencio

• Investigation of chromium, cerium and cobalt as markers in digesta. Rate of passage studies

  Citation: 1046

  Authors: Peter, Pablo E., Peter J.

• Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden

  Citation: 1029

  Authors: Michael N

• PlantL-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing

  Citation: 985

  Authors: Mark W, Marc Van, Dirk, Maite, Angelos, Nicholas, Iris J?J, John J, Derek, John

• Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

  Citation: 935

  Authors: Celestino, Augustin

• Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

  Citation: 927

  Authors: Francisco A, Juan Carlos

• Quantitative determination of the odorants of young red wines from different grape varieties

  Citation: 866

  Authors: Vicente, Ricardo, Juan F

• The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

  Citation: 823

  Authors: Edwin N, Anne S

• Analysis of condensed tannins using acidified vanillin

  Citation: 792

  Authors: Richard B., William T.

---