Journal of Food Biochemistry
Impact Factor Trend (2018–2026)
Clarivate IF trend for Journal of Food Biochemistry
SCImago Journal Rank citation prestige weighting
76 papers with at least that number of citations each
Aims & Scope
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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
BIOCHEMISTRY & MOLECULAR BIOLOGY
FOOD SCIENCE & TECHNOLOGY
BIOCHEMISTRY & MOLECULAR BIOLOGY
FOOD SCIENCE & TECHNOLOGY
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 AnalysisJournal of Food Biochemistry (acronym: jfbc, abbr: J. FOOD BIOCHEM, ISSN: 0145-8884) is a peer-reviewed international scholarly journal in the field of Biology, published by Wiley-Blackwell in United States since 1977. The periodical holds a Journal Impact Factor (JIF) of 2.30, ranking in quartile Q4 of Web of Science (SCIE), a Scopus SJR indicator of 0.859 (Q1), an H-index of 76.
The journal enforces rigorous peer evaluation with a publication frequency of Bimonthly, an annual output of approximately 420 scientific articles. In terms of accessibility and author fees, it operates under the Hybrid model with an estimated APC of $3,126 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
Similar Journals in Discipline
Journals in the same research field with comparable impact metrics