Journal details
CURRENT RESEARCH IN FOOD SCIENCE
ELSEVIER · eISSN 2665-9271
SCIEScopusPMCDOAJ
Overview
CURRENT RESEARCH IN FOOD SCIENCE. eISSN 2665-9271. published by ELSEVIER. Netherlands. Food Science & Technology. impact factor 7.7 (2025). JCR Q1. CAS Zone 1 TOP. indexed in SCIE, Scopus, PMC, DOAJ. Figures below are the public fields already in this dataset. Confirm scope, APC and policies on the journal website before you submit.
Publication output
2026: 178 articles · 2025: 328 articles · 2024: 292 articles. Source: OpenAlex open data.
FAQ
What is the impact factor of CURRENT RESEARCH IN FOOD SCIENCE?
The impact factor recorded for CURRENT RESEARCH IN FOOD SCIENCE is 7.7 (2025 JCR release), JCR quartile Q1.
What is the CAS zone (Chinese Academy of Sciences ranking) of CURRENT RESEARCH IN FOOD SCIENCE?
CURRENT RESEARCH IN FOOD SCIENCE is listed in CAS Zone 1 and marked as a TOP journal.
Which databases index CURRENT RESEARCH IN FOOD SCIENCE?
CURRENT RESEARCH IN FOOD SCIENCE is indexed in SCIE, Scopus, PMC, DOAJ. Confirm on the journal website and the database itself before submitting.