Food Chemistry Journal Citation Rate 2026
0308-8146
eISSN 1873-7072
Elsevier BV
GB
Q1 Quartile Top Tier
About Food Chemistry
Food Chemistry (FC) is a peer-reviewed academic journal covering Fermentation and Sensory Analysis and Food composition and properties, published by Elsevier BV in GB, catalogued under ISSN 0308-8146 (e-ISSN 1873-7072). As of 2026, it has a 2025 2-Year Citation Rate (OpenAlex) of 8.68 (Q1 quartile) — the average number of citations its recent articles received over a two-year window, computed from OpenAlex open citation data, not the Clarivate (JCR) Impact Factor. It operates a subscription model. OpenAlex records 51,909 works and 2,726,682 citations, with an h-index of 397.
Authors typically receive a first decision in around 79 days.
Food Chemistry Citation Rate 2026 — In Context
Food Chemistry has a 2025 2-Year Citation Rate (OpenAlex) of 8.68, placing it in the Q1 quartile within the Fermentation and Sensory Analysis research area. This is the average number of citations the journal's recent articles received over a two-year window, computed from OpenAlex open citation data — not the Clarivate (JCR) Journal Impact Factor.
Food Chemistry operates a subscription-based publishing model — readers access articles through institutional subscriptions or pay-per-view. Average submission-to-decision turnaround is approximately 79 days.
Researchers looking to publish in Food Chemistry should review the journal's submission tips and verify the latest indexing status against Scopus, DOAJ, and Web of Science using our indexing tracker. To compare Food Chemistry against similar journals in the field, use our journal comparison tool.
Submission Tips for Food Chemistry
- Be prepared for a longer review cycle — decisions typically take around 79 days.
- This journal covers Fermentation and Sensory Analysis, Food composition and properties, Meat and Animal Product Quality. Ensure your manuscript aligns with these scope areas to avoid desk rejection.
How Food Chemistry Compares
Compared against 26 journals in the same research areas.
| ISSN (Print) | 0308-8146 |
|---|---|
| ISSN (Online) | 1873-7072 |
| Publisher | Elsevier BV |
| Country | United Kingdom |
| APC / Cost | Inquire with Publisher |
| Review Speed | ~79 days to first decision |
In-depth profile & metrics
Food Chemistry is published by Elsevier BV and based in United Kingdom.
In our subject taxonomy, Food Chemistry is classified under Fermentation and Sensory Analysis, Food composition and properties, Meat and Animal Product Quality and Phytochemicals and Antioxidant Activities.
For prospective authors, Food Chemistry returns a first decision in about 79 days (longer for its field).
Its citation rate has risen over the last 2 years, from 7.248 (2023) to 8.678 (2025).
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Frequently Asked Questions about Food Chemistry
Live Indexing Status
Updated July 2026Track real-time indexing metrics to ensure this journal meets your academic requirements.
Citation Rate
Historical Trend
The impact factor has grown by 20% over the last 2 years (from 7.248 to 8.678), indicating rising influence and citation activity in its field.
Citation Rate by Year
| Year | Value | Source |
|---|---|---|
| 2025 | 8.678 | 2-Year Mean Citedness (OpenAlex) |
| 2023 | 7.248 | 2-Year Mean Citedness (OpenAlex) |
Metrics are sourced from OpenAlex, DOAJ and Scopus and reflect the latest data we hold. The headline figure is a 2-year citation rate (OpenAlex), not a Clarivate Impact Factor. Always verify against the journal's official site before relying on it. See our Methodology or report a correction.
Journal Metrics
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Metadata
Last updated: Jul 12, 2026
Updated by: system
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