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The impact factor relates to a specific time period; it is possible to calculate it for any desired period. For example, the JCR also includes a five-year impact factor, which is calculated by dividing the number of citations to the journal in a given year by the number of articles published in that journal in the previous five years. [14] [15]
Foods is a peer-reviewed scientific journal covering various aspects of food science.It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia (Purdue University).
It defines its scope as covering significant developments in the field of materials science, including methodologies for studying materials and materials phenomena. [7] As of 2024, Journal Citation Reports gives the journal a 2023 impact factor of 10.6, ranking it forty-ninth of 438 titles in the category "Materials Science, Multidisciplinary". [1]
Food Research International is a monthly peer-reviewed scientific journal covering various aspects of food science. It is published by Elsevier and was established in 1992. The editor-in-chief is Anderson Sant'Ana ( University of Campinas ).
Journal of Materials Chemistry - A, B, and C; Journal of Materials Processing Technology; Journal of Materials Research; Journal of Materials Research and Technology; Journal of Materials Science. Journal of Materials Science Letters; Journal of Materials Science: Materials in Electronics; Journal of Materials Science: Materials in Medicine
Journal ranking is widely used in academic circles in the evaluation of an academic journal's impact and quality. Journal rankings are intended to reflect the place of a journal within its field, the relative difficulty of being published in that journal, and the prestige associated with it.
As of 2023, Annual Review of Food Science and Technology is being published as open access, under the Subscribe to Open model. [1] As of 2024, Journal Citation Reports gives the journal a 2023 impact factor of 10.6, ranking it fifth of 173 journal titles in the category "Food Science & Technology".
The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society. [1] Since 2015, Thomas Hofmann ( Technical University of Munich ) has been the editor-in-chief .