Critical Reviews in Food Science and Nutrition
Impact Factor Trend (2018–2026)
Clarivate IF trend for Critical Reviews in Food Science and Nutrition
SCImago Journal Rank citation prestige weighting
262 papers with at least that number of citations each
Aims & Scope
The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source. Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including: Diet and disease Antioxidants A llergenicity and food coloring Microbiological concerns Flavor chemistry The role of nutrients and their bioavailability Pesticides Toxic chemicals and regulation Reviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.
Special Issues
Calls for PapersNo active Calls for Papers found for this journal.
WoS Categories & Quartiles
Detailed JCR / JCI category rankings and quartile breakdown from Clarivate
FOOD SCIENCE & TECHNOLOGY
NUTRITION & DIETETICS
FOOD SCIENCE & TECHNOLOGY
NUTRITION & DIETETICS
Annual Historical Statistics & Publications
Track annual publication volume, total citations, and Impact Factor evolution
SCImago & Scopus Journal Intelligence
Global SCImago ranking, SJR prestige index, Scopus coverage, and societal policy impact
Weighted prestige citation metric per document indexed in the Scopus database.
Average citations received per document published in the 2-year window.
Estimated Article Processing Charge for Open Access publication.
Scopus 3-Year Publication & Citation Window
Aggregated from Scopus database across the 3-year SJR evaluation window.
Societal Impact & Inclusivity (SCImago)
Citations in government and international policy documents
Percentage of female authors published in the journal
Real-world societal policy reach and author gender diversity tracked by SCImago.
Scopus Subject Categories
Journal Metrics & Citation Visualizations
Total Cites vs Self-Cites
Evaluation of scholarly independence and citation reach
Citations per Document
Citation metric windows across 2, 3, and 4 years
Chinese Academy of Sciences (CAS) Classification
Major / minor zone classification and CAS Early Warning List history
Academic Intelligence Overview & Context
ImpaQ AnalysisCritical Reviews in Food Science and Nutrition (acronym: bfsn, abbr: CRIT. REV. FOOD SCI. NUTR, ISSN: 1040-8398) is a peer-reviewed international scholarly journal in the field of Engineering & Technology, published by Taylor and Francis Ltd. in United States since 1980. The periodical holds a Journal Impact Factor (JIF) of 10.6, ranking in quartile Q1 of Web of Science (SCIE), a Scopus SJR indicator of 2.243 (Q1), an H-index of 262.
The journal enforces rigorous peer evaluation with a publication frequency of Bimonthly, an annual output of approximately 554 scientific articles. In terms of accessibility and author fees, it operates under the Hybrid model with an estimated APC of $3,779 USD. It serves as a benchmark publication platform for academics, researchers, and doctoral candidates seeking global research visibility.
Publishing & Editorial Information
Detailed publisher, peer-review turnaround, and publication cycle specifications
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