About the journal
Current Research in Food Science is an open-access journal published by Elsevier in Netherlands, publishing in english. It is listed in DOAJ according to the sources read. Declared publication charge: 3,480 USD. Declared review time at DOAJ: 12 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
- 2665-9271
- Country
- Netherlands
- Languages
- english
- Access
- Open access
- Declared publication charge
- 3,480 USD
- Articles in DOAJ
- 1353
- Declared review time
- 12 weeks
- Declared peer-review model
- peer_review
Index listings
- DOAJ · 2020-04-15
- Indexing
- DOAJ
- APC
- 3,480 USD
- Declared review time (DOAJ)
- 12 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
1353
Most recent article
last month
Average review time (journal-declared via DOAJ)
12weeks
Works in OpenAlex
1496
Last recorded publication year
2026
h-index
65
i10-index
727
From OpenAlex open data (CC0).
Editorial & policy12
- Last DOAJ review date
- 2026-04-27
- Added to DOAJ
- 2020-04-15
- 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
- 98%
- ORCID iDs in current deposits
- 76%
- Deposits licence metadata at Crossref
- ✓
- APC waiver policy
- View policy
- Peer-review policy
- View policy
Identity & continuity2
- Source type
- journal
- NLM unique ID (PubMed)
- 101771059
Classification4
Subjects (DOAJ)
LCC codes
Subject areas
- Proteins in Food Systems
- Proteins in Food Systems
- Food composition and properties
- Food composition and properties
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
Show all subjects (50)
- Probiotics and Fermented Foods
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Protein Hydrolysis and Bioactive Peptides
- Fermentation and Sensory Analysis
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Advanced Chemical Sensor Technologies
- Food Chemistry and Fat Analysis
- Biochemical Analysis and Sensing Techniques
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Advanced Chemical Sensor Technologies
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Spectroscopy and Chemometric Analyses
- Spectroscopy and Chemometric Analyses
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolites in Food Biotechnology
- Gut microbiota and health
- Gut microbiota and health
- Tea Polyphenols and Effects
- Tea Polyphenols and Effects
- Nanocomposite Films for Food Packaging
- Nanocomposite Films for Food Packaging
- Polysaccharides and Plant Cell Walls
- Polysaccharides and Plant Cell Walls
- Postharvest Quality and Shelf Life Management
- Postharvest Quality and Shelf Life Management
- Sensory Analysis and Statistical Methods
- Sensory Analysis and Statistical Methods
- Agriculture Sustainability and Environmental Impact
- Identification and Quantification in Food
- Essential Oils and Antimicrobial Activity
- Essential Oils and Antimicrobial Activity
- Agriculture Sustainability and Environmental Impact
- GABA and Rice Research
- Identification and Quantification in Food
- GABA and Rice Research
- Bee Products Chemical Analysis
- Bee Products Chemical Analysis
Keywords (DOAJ)
- food science
- food chemistry
- microbiology
- process and packaging
- food sustainablity and security
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