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Journal of Genomics

Ivyspring International Publisher · Australia

eISSN1839-9940

✓ DOAJ✓ Open Access

/ 100

High Risk

Score Breakdown

✓ DOAJ Verified+15

Total15

Aims & Scope

Journal of Genomics is a peer-reviewed journal publishing papers of high quality in all areas of gene, genetics, genomics, proteomics, metabolomics, DNA/RNA, computational biology, bioinformatics, and other relevant areas of research and application.

General Information

Country / RegionAustralia

Primary LanguageEnglish

1st Year Published—

StatusActive

Total Publications—

Publisher OrgIvyspring International Publisher

Visit Journal Website

Submission Info

APC Cost$750Below median

Peer ReviewAnonymous peer review

Review Time—

Acceptance Rate—

OA LicenseCC BY

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Plagiarism Detection✓ Yes

📦 Long-term Preservation

PubMed CentralEurope PMC

Think.Check.Submit Compliance

thinkchecksubmit.org

11/12 · 92%

✅

Do you know the journal / publisher?

Ivyspring International Publisher

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

1839-9940

✅

Indexed in a trusted database?

DOAJ

✅

Peer review process documented?

Anonymous peer review

❌

Follows ethical publishing standards (COPE)?

N/A

✅

APC fees clearly disclosed?

$750

✅

Not on predatory/blacklists?

✓ Clean

✅

Long-term digital preservation?

PubMed Central, Europe PMC

✅

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.

Subject Classification

Research Topics (OpenAlex)

Genomics and Phylogenetic StudiesMicrobial Community Ecology and PhysiologyLegume Nitrogen Fixing SymbiosisBacteriophages and microbial interactionsPlant nutrient uptake and metabolismPlant Disease Resistance and GeneticsAdipose Tissue and MetabolismProtist diversity and phylogenyInsect symbiosis and bacterial influencesProbiotics and Fermented Foods