Current Research in Food Science : Impact Factor & More
eISSN: 2665-9271pISSN: 2665-9271
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Key Metrics
CiteScore 
2.8
Impact Factor
5 - 10
SJR
Q4Food Science
SNIP
1.52
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Topics Covered on Current Research in Food Science
Current Research in Food Science Journal Specifications
Indexed in the following public directories
Web of Science 
Scopus 
DOAJ 
SJR
| Overview | |
| Publisher | ELSEVIER |
| Language | English |
| Frequency | Continuous publication |
| Article Processing Charges | USD 2500 |
| Publication Time | 15 |
| Editorial Review Process | Anonymous peer review |
| General Details | |
| Language | English |
| Frequency | Continuous publication |
| Publication Start Year | 2019 |
| Publisher URL | Visit website |
| Website URL | Visit website |
| Publication Details | |
| Editorial Review Detail | |
| Information for authors |
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Recently Published Papers in Current Research in Food Science
Polyethylene microplastics exposure reduces flesh quality and disturbs muscle fiber characteristics in freshwater fish (Paramisgurnus dabryanus): associations with gut microbiota alterations
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Dual roles of polyphenols in modulating red wine aroma: From yeast-derived aroma accumulation to matrix effects on aroma release
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Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles
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Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna
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LtrB inhibits Vibrio parahaemolyticus motility while promoting biofilm formation and seafood adhesion
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Domain-adapted modeling of wheat protein content across grain and flour morphological scales
- 23 Jul 2026
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Polyethylene microplastics exposure reduces flesh quality and disturbs muscle fiber characteristics in freshwater fish (Paramisgurnus dabryanus): associations with gut microbiota alterations
- 28 Jul 2026
- Current Research in Food Science
Dual roles of polyphenols in modulating red wine aroma: From yeast-derived aroma accumulation to matrix effects on aroma release
- 27 Jul 2026
- Current Research in Food Science
Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles
- 24 Jul 2026
- Current Research in Food Science
Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna
- 24 Jul 2026
- Current Research in Food Science
LtrB inhibits Vibrio parahaemolyticus motility while promoting biofilm formation and seafood adhesion
- 24 Jul 2026
- Current Research in Food Science
Domain-adapted modeling of wheat protein content across grain and flour morphological scales
- 23 Jul 2026
- Current Research in Food Science
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