Food Chemistry, Function and Analysis- Impact Score, Ranking, SJR, h-index, Citescore, Rating, Publisher, ISSN, and Other Important Details

About Food Chemistry, Function and Analysis

Food Chemistry, Function and Analysis is a book series published by Royal Society of Chemistry. This book series covers the area[s] related to Analytical Chemistry, Food Science, etc. The coverage history of this book series is as follows: 2017-2022. The rank of this book series is 25925. This book series's impact score, h-index, and SJR are 0.56, 10, and 0.105, respectively. The ISSN of this book series is/are as follows: 23980656, 23980664.

The best quartile of Food Chemistry, Function and Analysis is Q4. This book series has received a total of 200 citations during the last three years (Preceding 2022).

Food Chemistry, Function and Analysis Impact Score 2022-2023

The latest impact score (IS) of the Food Chemistry, Function and Analysis is 0.56. It is computed in the year 2023 as per its definition and based on Scopus data.

The impact score (IS), also denoted as the Journal impact score (JIS), of an academic journal is a measure of the yearly average number of citations to recent articles published in that journal. It is based on Scopus data.

Food Chemistry, Function and Analysis h-index

 

The h-index of Food Chemistry, Function and Analysis is 10. By definition of the h-index, this book series has at least 10 published articles with more than 10 citations.

What is h-index?

The h-index (also known as the Hirsch index or Hirsh index) is a scientometric parameter used to evaluate the scientific impact of the publications and journals. It is defined as the maximum value of h such that the given Journal has published at least h papers and each has at least h citations.

Food Chemistry, Function and Analysis ISSN

The International Standard Serial Number (ISSN) of Food Chemistry, Function and Analysis is/are as follows: 23980656, 23980664.

The ISSN is a unique 8-digit identifier for a specific publication like Magazine or Journal. The ISSN is used in the postal system and in the publishing world to identify the articles that are published in journals, magazines, newsletters, etc. This is the number assigned to your article by the publisher, and it is the one you will use to reference your article within the library catalogues.

ISSN code (also called as "ISSN structure" or "ISSN syntax") can be expressed as follows: NNNN-NNNC
Here, N is in the set {0,1,2,3...,9}, a digit character, and C is in {0,1,2,3,...,9,X}

Food Chemistry, Function and Analysis Ranking and SCImago Journal Rank (SJR)

The Food Chemistry, Function and Analysis is ranked 25925 among 27955 Journals, Conferences, and Book Series. As per SJR, this book series is ranked 0.105.

SCImago Journal Rank is an indicator, which measures the scientific influence of journals. It considers the number of citations received by a journal and the importance of the journals from where these citations come.

Food Chemistry, Function and Analysis Publisher

The publisher of Food Chemistry, Function and Analysis is Royal Society of Chemistry. The publishing house of this book series is located in the United Kingdom. Its coverage history is as follows: 2017-2022.

Call For Papers (CFPs)

Please check the official website of this book series to find out the complete details and Call For Papers (CFPs).

Abbreviation

The International Organization for Standardization 4 (ISO 4) abbreviation of Food Chemistry, Function and Analysis is Food Chem. Funct. Anal.. ISO 4 is an international standard which defines a uniform and consistent system for the abbreviation of serial publication titles, which are published regularly. The primary use of ISO 4 is to abbreviate or shorten the names of scientific journals using the technique of List of Title Word Abbreviations (LTWA).

As ISO 4 is an international standard, the abbreviation ('Food Chem. Funct. Anal.') can be used for citing, indexing, abstraction, and referencing purposes.

How to publish in Food Chemistry, Function and Analysis

If your area of research or discipline is related to Analytical Chemistry, Food Science, etc., please check the book series's official website to understand the complete publication process.

Acceptance Rate

There are several factors that influence the acceptance rate of any academic journal. Here are some critical parameters that are considered while calculating the acceptance rate:

• Interest/demand of researchers/scientists for publishing in a specific journal/conference.
• The complexity of the peer review process and timeline.
• Time taken from draft submission to final publication.
• Number of submissions received and acceptance slots
• And Many More.

The simplest way to find out the acceptance rate or rejection rate of a Journal/Conference is to check with the journal's/conference's editorial team through emails or through the official website.

Credits and Sources

• Scimago Journal & Country Rank (SJR), https://www.scimagojr.com/
• Journal Impact Factor, https://clarivate.com/
• Issn.org, https://www.issn.org/
• Scopus, https://www.scopus.com/