Home›Search›Applied Food Research

Applied Food Research

Elsevier B.V. · Netherlands · Est. 2021

ISSN2772-5022eISSN2772-5022

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

/ 100

Medium Risk

Score Breakdown

✓ WoS ESCI+10

✓ Scopus Q1+25

✓ DOAJ Verified+15

Total50

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

1.073

H-Index

CiteScore

View ↗

Scopus metric · on the journal’s page

SNIP

1.42

Total Works

1,975

Total Citations

13,850

2yr Mean Citedness

2.82

Free JIF alternative

Aims & Scope✦ Inferred from recent articles

Applied Food Research focuses on the development, optimization, and characterization of food products and ingredients. Research includes investigating traditional foods, enhancing nutritional and functional properties through processing and ingredient combinations, and utilizing by-products for sustainable food applications. Studies also explore methods for improving food quality, safety, and shelf-life, including extraction techniques, preservation methods, and the development of intelligent packaging.

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

Average · median is 15 wks

SJR Rank

Top 25% in field

General Information

Country / RegionNetherlands

Primary LanguageEnglish

1st Year Published2021

FrequencyBiannual

StatusActive (last: 2026)

Total Publications1,975

Publisher OrgElsevier BV

OA Since2020

Visit Journal Website

Submission Info

Peer ReviewSingle-blind

Review Time~11 weeks

Acceptance Rate—

OA LicenseCC BY, CC BY-NC-ND, CC BY-NC

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Plagiarism Detection✓ Yes

📦 Long-term Preservation

PorticoCLOCKSS

Think.Check.Submit Compliance

thinkchecksubmit.org

10/12 · 83%

✅

Do you know the journal / publisher?

Elsevier B.V.

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

2772-5022 / 2772-5022

✅

Indexed in a trusted database?

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?

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

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)

Food composition and propertiesProteins in Food SystemsPhytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityMicroencapsulation and Drying ProcessesNanocomposite Films for Food PackagingProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology