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This article about a scientific journal is a stub. You can help Wikipedia by expanding it. See tips for writing articles about academic journals. Further suggestions might be found on the article's talk page.
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.
Journal of Food Composition and Analysis; Journal of Food Science and Technology; Journal of Human Nutrition and Dietetics; Journal of Medicinal Food; Journal of Nutrition; The Journal of Nutrition, Health and Aging; Journal of Nutritional Biochemistry; Journal of Parenteral and Enteral Nutrition; Journal of the Academy of Nutrition and Dietetics
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.
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).
The Journal of Food and Drug Analysis is a quarterly peer-reviewed open-access scientific journal published by the Taiwanese Food and Drug Administration.It contains review and research articles covering food science, pharmacology, and chemical analysis.
To this day, food composition studies remain central to nutrition research into the role of food components and their interactions in health and disease. However, due to increasing levels of sophistication and complexity in nutrition science, there is a greater demand for complete, current and reliable FCD, together with information on a wider ...
Journal of Functional Foods is a monthly peer-reviewed scientific journal covering various aspects of food research. It is published by Elsevier and was established in 2009. The editor-in-chief is Vincenzo Fogliano ( Wageningen University ) and Mingfu Wang ( Shenzhen University ).