Journal profile

Journal of food science

Publisher: Wiley on behalf of the Institute of Food Technologists
ISSN0022-1147 | 1750-3841 FormatPrint StatusCurrently indexed
Official Website Verify CrossRef

Journal Citation Impact

Estimated influence, citation density, publishing volume, and citation integrity from the analytics table.

Impact Factor
4.13
Citation rate 4.27 4,748 total citations
h5-index 54 h5 depth signal
Cited share 83.6% 943 of 1,128
Total citations 4,748 Citation footprint
Metric signal 4.66 External metric anchor
Self-citation 1.4% 66 self-citations

Citations Trend

Monthly Publications Cadence

Citing Geographic Demographics

China 2,345
United States 931
Brazil 304
South Korea 263
Turkey 223

Citing Fields of Research

Food Science & Technology 3,404
Phytochemicals 1,601
Crop Science 791
Smell & Taste Science 685
Dairy & Animal Science 572

Publishing Activity & Reach

Volume, recency, access pattern, and citing-community signals from the journal analytics record.

All-time article footprint 27,378 Articles tracked across the journal lifetime
Indexed publication set 1,128 943 cited publications
Last 12 months 925 77.1 publications/month
Open access share 29.4% 272 OA publications in the last year
Leading citing country China 2,345 citing publications
Leading citing field Food Science & Technology 3,404 citing publications
Latest tracked publication 18 October 2026 10 recent records available

Coverage & Indexing History

MEDLINE
v72n1, Jan./Feb. 2007-
PubMed
v72n1, Jan./Feb. 2007-

Research Focus & Classification

Indexed Subjects

Food Science & Technology Phytochemicals Smell & Taste Science Crop Science

Issuing & Sponsoring Bodies

Contributor
Institute of Food Technologists

Broad Categories

Nutritional Sciences Food Science & Technology

MeSH Descriptors

Food Research

Latest Publications

Recent article records with DOI-first linking and condensed abstracts.

01
Open DOI
Amanda Camilo Graciano, Miriam de Andrade Pereira, Larissa Marçal dos Santos et al.
The present study evaluated the effects of high‐intensity ultrasound treatment (acoustic intensities of 192 or 301 W/cm 2 at 20 KHz for up to 15 min) on the technological properties of restructured cured cooked products manufactured with...
02
Open DOI
ChaeWon Hong, SeHyeok Kim, JaeHwan Lee
Spent coffee grounds (SCG), by‐products of the coffee brewing process, are rich sources of bioactive compounds having antioxidant properties. This study evaluated the potential of natural deep eutectic solvent (NaDES) as an eco‐friendly ...
06
Open DOI
Weijia Ma, Linlin Li, Min Zhu et al.
Popcorn flake pattern is an important processing trait, but the role of endosperm starch development in the formation of different flake patterns remains unclear. Two popcorn hybrids with contrasting and representative flake patterns, SN...
09
Open DOI
Yilin Yin, Shujian He, Yangeng He et al.
Dihydroquercetin, a naturally occurring flavonoid, has limited applications in food systems because of its poor aqueous solubility and low bioaccessibility. A food‐grade delivery system was developed to improve the stability and bioacces...

Bibliographical & Catalog Notes

Print issues ceased with v. 77, no. 12 (Dec. 2012).

Beginning in 2004, each issue contains separate numbering for five unique subject categories. These pages are R, C, E, M, and S, and the page numbering for each sections cumulates from the previous issue. For the first four issues of 2004, these sections used the prefixes CRH, FCT, FEP, FMS, SNQ. With issue no. 5 for 2004, new content pages in the back of issue 5 for issues 1 to 4 reflected the change in designation for the sections to R, C, E, M, and S, respectively.

Supplements accompany some vols.

Also issued online.

Official publication of the Institute of Food Technologists.

v.70, no. 7 (Sept.. 2005)20080331 Notice published Printed on acid-free paper that meets the full ANSI standard for Permanent Paper