Food Chemistry

2.3M citations
46.0k papers · · active since 1950

Impact in

  • Biochemistry top 0.05%
    • Phytochemicals and Antioxidant Activities
  • Food Science top 0.02%
    • Proteins in Food Systems
    • Essential Oils and Antimicrobial Activity
    • Fermentation and Sensory Analysis
    • Polysaccharides Composition and Applications

Papers in

    • Phytochemicals and Antioxidant Activities 7.5k
    • Proteins in Food Systems 5.0k
    • Fermentation and Sensory Analysis 3.4k

Food Chemistry

43.9k papers receiving 2.2M citations

Peers

Food Chemistry
Comparison fields: 5 of 245
  • Biochemistry 410.8k
  • Food Science 847.9k
  • Nutrition and Dietetics 385.4k
  • Animal Science and Zoology 230.2k
  • Analytical Chemistry 186.3k
Replace Journal of Agricultural and Food Chemistry with:
Journal of Agricultural and Food Chemistry China
Journal of Biological Chemistry United States
Journal of Food Science United States
LWT China
Food Research International China
Journal of the Science of Food and Agriculture China
Molecules China
Journal of Chromatography A United States
Analytical Biochemistry United States
Journal of Food Engineering China
Food Chemistry relative to Journal of Agricultural and Food Chemistry China Journal of Agricultural and Food Chemistry's profile →
Citations per field
00.5×1.5×1.9×
Journal of Agricultural and Food Chemistry · 1×
Citations per year

Countries where authors publish in Food Chemistry

Since Specialization
Citations

This map shows the geographic impact of research published in Food Chemistry. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by papers published in Food Chemistry with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Food Chemistry more than expected).

Fields of papers published in Food Chemistry

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers published in Food Chemistry. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers published in Food Chemistry.

About Food Chemistry

The 46.0k papers published in Food Chemistry in the last decades have received a total of 2.3M indexed citations . Papers published in Food Chemistry usually cover Biochemistry (8.4k papers), Food Science (17.9k papers), Nutrition and Dietetics (9.0k papers), Animal Science and Zoology (6.0k papers) and Analytical Chemistry (5.0k papers) specifically the topics of Phytochemicals and Antioxidant Activities (7.5k papers), Meat and Animal Product Quality (5.4k papers), Proteins in Food Systems (5.0k papers), Food composition and properties (4.1k papers), Fermentation and Sensory Analysis (3.4k papers), Protein Hydrolysis and Bioactive Peptides (3.4k papers), Advanced Chemical Sensor Technologies (2.7k papers) and Microbial Metabolites in Food Biotechnology (2.0k papers). The most active scholars publishing in Food Chemistry are Fereidoon Shahidi, Soottawat Benjakul, David Julian McClements, Jianming Wu, Narpinder Singh, Pavel Kalač, Isabel C.F.R. Ferreira, Fan Zhu, Mouming Zhao and Da‐Wen Sun.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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