Food Chemistry
Last updated ISSN 0308-8146
Food Chemistry is published by Elsevier BV in medicine. It is a subscription journal. The article processing charge is $4,930.
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What it publishes
Recent work in Food Chemistry concentrates on these topics, taken from its published record rather than from its own description:
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Proteins in Food Systems
- Food composition and properties
- Fermentation and Sensory Analysis
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Biochemical Analysis and Sensing Techniques
Key facts
| Publisher | Elsevier BV |
|---|---|
| ISSN | 0308-8146, 1873-7072 |
| Subject area | Medicine |
| Access | Subscription |
| Article processing charge | $4,930 |
| Indexed in | Web of Science — Science Citation Index Expanded · Scopus |
| Articles published | 52,123 |
| Publishing since | 1887 |
| Journal website | www.elsevier.com/wps/find/journaldescription.cws_hom |
Facts come from OpenAlex, DOAJ and Wikidata and may lag the journal’s own pages. Check the publisher’s site before submitting. Indexing shown here is what is recorded, not a complete picture — about a third of journals have no indexing recorded anywhere we can read, so “not recorded” does not mean a journal is absent from Scopus or Web of Science.
Journals like Food Chemistry
Other established journals in medicine, if this one is not the right home for your paper: