About the journal
Food Chemistry is a journal published by Elsevier BV in United Kingdom. It is listed in MEDLINE and PUBMED according to the sources read. Declared publication charge: 4,300 USD. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- Elsevier BV
- ISSN
- 0308-8146 · 1873-7072
- Country
- United Kingdom
- Access
- Not open access / not declared
- Declared publication charge
- 4,300 USD
- Declared peer-review model
- peer_review
Index listings
- MEDLINE · 2012-01-01
- PUBMED · 2008-03-01
- Indexing
- MEDLINE · PUBMED
- APC
- 4,300 USD
- Declared review time (DOAJ)
- —
- Actual review time (measured)
- 177 days received→accepted — computed from PubMed (n=100)
- Activity (OpenAlex)
- Active — latest works 2026
- PublishLens list status
- Shown after sign-in
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Methodology signals (dated facts from their sources)
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Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.
Works in OpenAlex
51513
Last recorded publication year
2026
h-index
395
i10-index
38625
From OpenAlex open data (CC0).
Editorial & policy4
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- CLOCKSSPortico
- Norwegian register (HK-dir)— 2026
- Level 1 — approved scholarly channel
- Open references deposited at Crossref
- 98%
- ORCID iDs in current deposits
- 9%
- Deposits licence metadata at Crossref
- ✓
Identity & continuity2
- Source type
- journal
- NLM unique ID (PubMed)
- 7702639
Classification(no data)
No data available to the platform for this group
No platform data for: Classification — absence is not a judgment about the journal.
Subject areas
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Proteins in Food Systems
- Food composition and properties
- Food composition and properties
Show all subjects (50)
- Fermentation and Sensory Analysis
- Protein Hydrolysis and Bioactive Peptides
- Fermentation and Sensory Analysis
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Advanced Chemical Sensor Technologies
- Polysaccharides Composition and Applications
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolites in Food Biotechnology
- Biochemical Analysis and Sensing Techniques
- Biochemical Analysis and Sensing Techniques
- Postharvest Quality and Shelf Life Management
- Postharvest Quality and Shelf Life Management
- Essential Oils and Antimicrobial Activity
- Essential Oils and Antimicrobial Activity
- Analytical chemistry methods development
- Analytical chemistry methods development
- Tea Polyphenols and Effects
- Tea Polyphenols and Effects
- Antioxidant Activity and Oxidative Stress
- Antioxidant Activity and Oxidative Stress
- Microencapsulation and Drying Processes
- Microencapsulation and Drying Processes
- Spectroscopy and Chemometric Analyses
- Spectroscopy and Chemometric Analyses
- Edible Oils Quality and Analysis
- Edible Oils Quality and Analysis
- Food Chemistry and Fat Analysis
- Food Chemistry and Fat Analysis
- Nanocomposite Films for Food Packaging
- Pesticide Residue Analysis and Safety
- Pesticide Residue Analysis and Safety
- Nanocomposite Films for Food Packaging
- Polysaccharides and Plant Cell Walls
- Horticultural and Viticultural Research
- Polysaccharides and Plant Cell Walls
- Horticultural and Viticultural Research
- Advanced biosensing and bioanalysis techniques
- Advanced biosensing and bioanalysis techniques
- Electrochemical sensors and biosensors
- Electrochemical sensors and biosensors
Community confirmations — what users saw in MJL or Scopus Sources; not platform verification and never part of any score.
The journal's record in other sources:Web of Science MJLDOAJ