Impact Factor
4.98
Journal Citation Impact
Estimated influence, citation density, publishing volume, and citation integrity from the analytics table.
Citation rate
10.60
71,681 total citations
h5-index
169
h5 depth signal
Cited share
96.5%
6,580 of 6,820
Total citations
71,681
Citation footprint
Metric signal
10.25
External metric anchor
Self-citation
11.2%
8,035 self-citations
Citations Trend
Monthly Publications Cadence
Citing Geographic Demographics
China
17,435
United States
1,883
Spain
1,735
Brazil
1,325
Italy
1,180
Citing Fields of Research
Food Science & Technology
15,463
Phytochemicals
9,378
Crop Science
4,601
Biosensors
3,603
Smell & Taste Science
2,993
Publishing Activity & Reach
Volume, recency, access pattern, and citing-community signals from the journal analytics record.
All-time article footprint
51,602
Articles tracked across the journal lifetime
Indexed publication set
6,820
6,580 cited publications
Last 12 months
4,452
371.0 publications/month
Open access share
12.0%
534 OA publications in the last year
Leading citing country
China
17,435 citing publications
Leading citing field
Food Science & Technology
15,463 citing publications
Latest tracked publication
17 October 2026
10 recent records available
Coverage & Indexing History
v132n1, May 1 2012-
v132n1, May 1 2012-
Research Focus & Classification
Indexed Subjects
Food Science & Technology
Phytochemicals
Biosensors
Smell & Taste Science
Crop Science
Broad Categories
Chemistry
Nutritional Sciences
Food Science & Technology
Phytochemicals
Biosensors
Smell & Taste Science
Dairy & Animal Science
Chemometrics
MeSH Descriptors
Chemistry
Food Analysis
Food
Latest Publications
Recent article records with DOI-first linking and condensed abstracts.
01
02
03
DOI 10.1016/j.foodchem.2026.151539
Open DOI
Influence of processing on star anise quality: Appearance, chemical composition, and bioactivity
04
05
06
DOI 10.1016/j.foodchem.2026.151658
Open DOI
The advantages of radio frequency-assisted oven heating on thermal efficiency and meat quality of beef loin steak
07
DOI 10.1016/j.foodchem.2026.151587
Open DOI
Antioxidant mechanisms of polyphenols in the storage and preservation of marine foods: a comprehensive review
08
DOI 10.1016/j.foodchem.2026.151230
Open DOI
SAGT-Net: a multi-scale transformer embedded with GCN based on FT-NIR for Vitis ‘Shine Muscat’ maturity classification
09
DOI 10.1016/j.foodchem.2026.151646
Open DOI
Rational construction of an electrophoretic system for the determination of flaxseed lignans by capillary electrophoresis
10
DOI 10.1016/j.foodchem.2026.151557
Open DOI
Exploring the functionality of chickpea flour fermented by lactic acid bacteria: a multidisciplinary approach for ingredient development
Bibliographical & Catalog Notes
Also issued online.