Food Chemistry X
Last updated ISSN 2590-1575
Food Chemistry X is published by Elsevier BV in agricultural and biological sciences. It is open access. The article processing charge is $2,330.
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What it publishes
Recent work in Food Chemistry X concentrates on these topics, taken from its published record rather than from its own description:
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Food composition and properties
- Tea Polyphenols and Effects
- Protein Hydrolysis and Bioactive Peptides
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Polysaccharides Composition and Applications
Key facts
| Publisher | Elsevier BV |
|---|---|
| ISSN | 2590-1575 |
| Subject area | Agricultural and Biological Sciences |
| Access | Open access |
| Article processing charge | $2,330 |
| Indexed in | Web of Science — Science Citation Index Expanded · Scopus · DOAJ |
| Articles published | 4,360 |
| Publishing since | 1960 |
| Journal website | www.journals.elsevier.com/food-chemistry-x |
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 X
Other established journals in agricultural and biological sciences, if this one is not the right home for your paper: