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Journal

Food Chemistry

ISSN:
0308-8146
2
h-index
6
Citations
13
Works
0.25
2-year mean citedness

Trust signals

1 of 3 signals present

Independent positive signals — not a single “predatory/legitimate” verdict, but a converging picture.

  • DOAJ
    No data
    doaj.org
  • OAK list
    No data
    OAK
  • Valid ISSN
    Present
    ISSN

This is an information label, not an official ruling. A missing signal is not a penalty — a regional journal may simply not be in DOAJ.

Trends over time

Performance over time

Citation overview

Publications (bars) and citations (line) by year

  • Publications
  • Citations
035810012201820202021202220232024202520262018: Publications 1, Citations 02020: Publications 0, Citations 12021: Publications 1, Citations 02022: Publications 1, Citations 02023: Publications 1, Citations 12024: Publications 2, Citations 12025: Publications 6, Citations 12026: Publications 1, Citations 2

Citation history

012201820202021202220232024202520262018: Citations 02020: Citations 12021: Citations 02022: Citations 02023: Citations 12024: Citations 12025: Citations 12026: Citations 2

Publication history

035810201820202021202220232024202520262018: Publications 12020: Publications 02021: Publications 12022: Publications 12023: Publications 12024: Publications 22025: Publications 62026: Publications 1

h-index evolution

Cumulative h-index by year

012201820202021202220232024202520262018: h-index 02020: h-index 12021: h-index 12022: h-index 12023: h-index 12024: h-index 12025: h-index 12026: h-index 2

Most-cited works

  1. Dipping probe electrospray ionization/mass spectrometry for direct on-site and low-invasive food analysis20182 citations
  2. The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils20242 citations
  3. Straightforward smartphone assay for quantifying tannic acid in beverages based on colour change of Eu3+/polyethyleneimine complex20231 citations
  4. Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate20251 citations
  5. Volumetric properties of disodium dihydrogen pyrophosphate aqueous solution from 283.15 to 363.15 K at 101.325 kPa20210 citations
  6. Supplementation of cooked broccoli with exogenous moringa myrosinase enhanced isothiocyanate formation20220 citations
  7. Carboxymethyl cellulose-induced Cryptococcus laurentii improves disease resistance and regulates phenylpropane and reactive oxygen metabolism in grapefruit20240 citations
  8. Enhancing heat stability and bloom resistance in low-fat chocolates using bigels20250 citations
  9. Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors20250 citations
  10. O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing20250 citations
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