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About the journal
Food Chemistry Advances is an open-access journal published by Elsevier in United Kingdom, publishing in english. It is listed in DOAJ according to the sources read. Declared publication charge: 2,440 USD. Declared review time at DOAJ: 21 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- Elsevier
- ISSN
- 2772-753X
- Country
- United Kingdom
- Languages
- english
- Access
- Open access
- Declared publication charge
- 2,440 USD
- Articles in DOAJ
- 1290
- Declared review time
- 21 weeks
- Declared peer-review model
- other
- Official website
- https://www.sciencedirect.com/journal/food-chemistry-advances
Index listings
- DOAJ · 2022-04-11
- Indexing
- DOAJ
- APC
- 2,440 USD
- Declared review time (DOAJ)
- 21 weeks — journal-declared only (not measured)
- Activity (OpenAlex)
- Active — latest works 2026
- PublishLens list status
- Shown after sign-in
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- Choose your university and rank below ↓
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.
Articles in DOAJ
1290
Most recent article
last month
Average review time (journal-declared via DOAJ)
21weeks
Works in OpenAlex
1321
Last recorded publication year
2026
Reported by OpenAlex in 2 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core
h-index
52
i10-index
491
From OpenAlex open data (CC0).
Editorial & policy12
- Last DOAJ review date
- 2026-04-27
- Added to DOAJ
- 2022-04-11
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- CLOCKSSPortico
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- CLOCKSSPortico
- Editorial board
- Official page ↗
- Norwegian register (HK-dir)— 2026
- Level 1 — approved scholarly channel
- Open references deposited at Crossref
- 99%
- ORCID iDs in current deposits
- 80%
- Deposits licence metadata at Crossref
- ✓
- APC waiver policy
- View policy
- Peer-review policy
- View policy
Identity & continuity1
- Source type
- journal
Classification2
Subjects (DOAJ)
Technology: Chemical technology: Food processing and manufacture
LCC codes
TP368-456
Subject areas
- Food and Agricultural Sciences
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Food composition and properties
- Food composition and properties
- Proteins in Food Systems
Show all subjects (75)
- Proteins in Food Systems
- Proteins in Food Systems
- Seed and Plant Biochemistry
- Medicinal Plant Research
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Agricultural and Biological Research
- Edible Oils Quality and Analysis
- Postharvest Quality and Shelf Life Management
- Protein Hydrolysis and Bioactive Peptides
- Essential Oils and Antimicrobial Activity
- Essential Oils and Antimicrobial Activity
- Protein Hydrolysis and Bioactive Peptides
- Polysaccharides Composition and Applications
- Meat and Animal Product Quality
- Seed and Plant Biochemistry
- Microencapsulation and Drying Processes
- Microencapsulation and Drying Processes
- Seed and Plant Biochemistry
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Essential Oils and Antimicrobial Activity
- Polysaccharides Composition and Applications
- Probiotics and Fermented Foods
- Food Science and Nutritional Studies
- Protein Hydrolysis and Bioactive Peptides
- Microbial Inactivation Methods
- Edible Oils Quality and Analysis
- Edible Oils Quality and Analysis
- Botanical Research and Applications
- Botanical Research and Applications
- Bee Products Chemical Analysis
- Nanocomposite Films for Food Packaging
- Nanocomposite Films for Food Packaging
- Bee Products Chemical Analysis
- GABA and Rice Research
- Nanocomposite Films for Food Packaging
- Natural Antidiabetic Agents Studies
- Food Chemistry and Fat Analysis
- Food Chemistry and Fat Analysis
- Food Drying and Modeling
- GABA and Rice Research
- Phytase and its Applications
- Phytase and its Applications
- Postharvest Quality and Shelf Life Management
- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Postharvest Quality and Shelf Life Management
- Natural Antidiabetic Agents Studies
- Natural Antidiabetic Agents Studies
- Tea Polyphenols and Effects
- Heavy Metals in Plants
- Tea Polyphenols and Effects
- Microbial Inactivation Methods
- Food Science and Nutritional Studies
- Heavy Metals in Plants
- Fermentation and Sensory Analysis
- Spectroscopy and Chemometric Analyses
- Probiotics and Fermented Foods
- Microbial Inactivation Methods
- Fermentation and Sensory Analysis
- Food Science and Nutritional Studies
- Probiotics and Fermented Foods
- Food Chemistry and Fat Analysis
- Advanced Scientific Research Methods
Keywords (DOAJ)
- food chemistry
- food additives
- food biochemistry
- bioactive constituents
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