Home›Search›International Journal of Food Properties

International Journal of Food Properties

Taylor and Francis Ltd. · United States · Est. 1998

ISSN1532-2386

SJR Q1✓ WOS SCIE✓ Scopus / SJR✓ DOAJ✓ Open Access

/ 100

Medium Risk

Score Breakdown

✓ WoS SCIE/SSCI+25

✓ Scopus Q1+25

✓ DOAJ Verified+15

Total65

Journal Impact Factor

This journal is indexed in Web of Science (JCR) and has an official Journal Impact Factor. View the current value on the journal’s page ↗

SJR Score

0.736

H-Index

104

CiteScore

View ↗

Scopus metric · on the journal’s page

SNIP

1.097

Total Works

3,772

Total Citations

101,103

2yr Mean Citedness

3.56

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Retractions

Source: Retraction Watch

Aims & Scope✦ Inferred from recent articles

The International Journal of Food Properties focuses on the characterization and modification of food components and products. Research includes evaluating the effects of processing, packaging, and storage on physicochemical, rheological, and functional properties. Studies also investigate the extraction, stabilization, and application of bioactive compounds and by-products from various food sources.

AI-summarised from recent articles · verify on publisher page →

⚡ Speed vs Prestige

How does this journal balance review speed with impact level?

weeks to review

Slow · median is 15 wks

SJR Rank

Top 25% in field

General Information

Country / RegionUnited States

Primary LanguageEnglish

1st Year Published1998

FrequencyThree Times A Year

StatusActive (last: 2026)

Total Publications3,772

Publisher OrgMarcel Dekker

OA Since2017

Visit Journal Website

Submission Info

Peer ReviewSingle-blind

Review Time~41 weeks

Acceptance Rate—

OA LicenseCC BY, CC BY-NC

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Plagiarism Detection✓ Yes

📦 Long-term Preservation

LOCKSSPorticoCLOCKSS

Think.Check.Submit Compliance

thinkchecksubmit.org

10/12 · 83%

✅

Do you know the journal / publisher?

Taylor and Francis Ltd.

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

1532-2386

✅

Indexed in a trusted database?

WoS, Scopus, DOAJ

✅

Peer review process documented?

Single-blind

❌

Follows ethical publishing standards (COPE)?

N/A

❌

APC fees clearly disclosed?

N/A

✅

Not on predatory/blacklists?

✓ Clean

✅

Long-term digital preservation?

LOCKSS, Portico, CLOCKSS

✅

Plagiarism detection in place?

Yes

✅

Listed in DOAJ (verified OA)?

DOAJ verified

✅

Primary language documented?

English

Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.

Publication & Citation Trend

Articles published

Times cited

2019

2020

2021

2022

2023

2024

2025

2026

Source: OpenAlex · Note: citations accumulate over time so older years appear higher

SJR Quartile by Discipline

Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.

Food ScienceQ1

Subject Classification

Web of Science Categories

Food Science & Technology

Scopus Categories

Food Science

Research Topics (OpenAlex)

Phytochemicals and Antioxidant ActivitiesFood composition and propertiesMeat and Animal Product QualityProteins in Food SystemsPolysaccharides Composition and ApplicationsEssential Oils and Antimicrobial ActivityMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive PeptidesPostharvest Quality and Shelf Life ManagementFood Drying and Modeling