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The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as indexed by Clarivate's Web of Science.
A study published in 2021 compared the Impact Factor, Eigenfactor Score, SCImago Journal & Country Rank and the Source Normalized Impact per Paper, in journals related to Pharmacy, Toxicology and Biochemistry. It discovered there was "a moderate to high and significant correlation" between them. [25]
The values for Nature journals lie well above the expected ca. 1:1 linear dependence because those journals contain a significant fraction of editorials. CiteScore was designed to compete with the two-year JCR impact factor, which is currently the most widely used journal metric. [7] [8] Their main differences are as follows: [9]
A journal's SJR indicator is a numeric value representing the average number of weighted citations received during a selected year per document published in that journal during the previous three years, as indexed by Scopus. Higher SJR indicator values are meant to indicate greater journal prestige.
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 ).
Scopus is a scientific abstract and citation database, launched by the academic publisher Elsevier as a competitor to older Web of Science in 2004. [1] An ensuing competition between the two databases has been characterized as "intense" and is considered to significantly benefit their users in terms of continuous improvent in coverage, search/analysis capabilities, but not in price.
While these journals still did not receive an impact factor until the next year, they did contribute citations to the calculation of other journals' impact factors. [ 4 ] [ 5 ] In July 2022, Clarivate announced that journals in the ESCI obtain an impact factor effective from JCR Year 2022 first released in June 2023.
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).