Critical Reviews in Food Science and Nutrition
Academic journal From Wikipedia, the free encyclopedia
Critical Reviews in Food Science and Nutrition is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology, but changed to its current name in 1975. The editor-in-chief is Fergus M. Clydesdale (University of Massachusetts Amherst).[1] According to the Journal Citation Reports, the journal has a 2019 impact factor of 7.860, ranking it 3rd out of 89 journals in the category "Nutrition and Dietetics" and 4th out of 139 journals in the category "Food Science and Technology".[2] As of 2024, the impact factor is 7.3.[3]
| Discipline | Nutrition science |
|---|---|
| Language | English |
| Edited by | Fergus M. Clydesdale |
| Publication details | |
Former name(s) | Critical Reviews in Food Technology |
| History | 1970–present |
| Publisher | |
| Frequency | Monthly |
| 11.176 (2020) | |
| Standard abbreviations | |
| ISO 4 | Crit. Rev. Food Sci. Nutr. |
| Indexing | |
| ISSN | 1040-8398 (print) 1549-7852 (web) |
| Links | |
References
External links
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