Foods

356.9k citations
22.7k papers · · active since 1950

Impact in

  • Food Science top 0.2%
    • Proteins in Food Systems
    • Probiotics and Fermented Foods
    • Essential Oils and Antimicrobial Activity
  • Biochemistry top 0.5%
    • Phytochemicals and Antioxidant Activities

Papers in

    • Proteins in Food Systems 1.8k
    • Fermentation and Sensory Analysis 1.6k
    • Probiotics and Fermented Foods 1.5k
    • Phytochemicals and Antioxidant Activities 2.8k

Foods

20.6k papers receiving 348.3k citations

Peers

Foods
Comparison fields: 5 of 241
  • Food Science 140.9k
  • Biochemistry 36.2k
  • Nutrition and Dietetics 59.1k
  • Animal Science and Zoology 38.3k
  • Biotechnology 20.5k
Replace International Journal of Food Science & Technology with:
International Journal of Food Science & Technology China
Critical Reviews in Food Science and Nutrition China
Trends in Food Science & Technology China
European Food Research and Technology Germany
Food and Chemical Toxicology United States
Journal of the American Oil Chemists Society United States
Journal of Food Science and Technology India
Food Control China
Journal of Food Engineering China
Journal of the Science of Food and Agriculture China
Foods relative to International Journal of Food Science & Technology China International Journal of Food Science & Technology's profile →
Citations per field
00.5×7.0×
International Journal of Food Science & Technology · 1×
Citations per year

Countries where authors publish in Foods

Since Specialization
Citations

This map shows the geographic impact of research published in Foods. 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 Foods with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Foods more than expected).

Fields of papers published in Foods

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers published in Foods. 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 Foods.

About Foods

The 22.7k papers published in Foods in the last decades have received a total of 356.9k indexed citations . Papers published in Foods usually cover Food Science (10.6k papers), Biochemistry (3.0k papers), Animal Science and Zoology (3.4k papers), Nutrition and Dietetics (4.6k papers) and Biotechnology (1.7k papers) specifically the topics of Meat and Animal Product Quality (3.2k papers), Phytochemicals and Antioxidant Activities (2.8k papers), Food composition and properties (2.2k papers), Proteins in Food Systems (1.8k papers), Fermentation and Sensory Analysis (1.6k papers), Protein Hydrolysis and Bioactive Peptides (1.6k papers), Probiotics and Fermented Foods (1.5k papers) and Microbial Metabolites in Food Biotechnology (1.2k papers). The most active scholars publishing in Foods are Charis M. Galanakis, Douglas Kalman, Susan Hewlings, María Hayes, David Julian McClements, Theodoros Varzakas, José M. Lorenzo, Ren‐You Gan, Prasanta K. Kalita and Deepak Kumar.

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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