What is the impact factor of Critical Reviews in Food Science and Nutrition?

11.5. The 2022 impact factor of Critical Reviews in Food Science and Nutrition is 11.5. By the impact factor, Critical Reviews in Food Science and Nutrition falls within the top 1% of scholarly journals.

Critical Reviews in Food Science and Nutrition Top...

11.5(top 1%)

Impact Factor

12(top 1%)

extended IF

193(top 1%)

H-Index

3.5K

authors

3.5K

papers

185.4K

citations

7.5K

citing journals

90.5K

citing authors

Most Cited Articles of Critical Reviews in Food Science and Nutrition

Title	Year	Citations
Dietary polyphenols and the prevention of diseases	2005	1.9K
Phenolic antioxidants	1992	1.7K
Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions	2003	1.3K
Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety	1991	1.2K
Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity	2011	985
Chemistry and uses of pectin--a review	1997	975
Tannins and human health: a review	1998	972
Antioxidant activity of proteins and peptides	2008	839
The chemistry of tea flavonoids	1997	787
Astaxanthin: a review of its chemistry and applications	2006	772
Natural pigments: carotenoids, anthocyanins, and betalains--characteristics, biosynthesis, processing, and stability	2000	760
Antioxidants and prevention of chronic disease	2004	701
Fish protein hydrolysates: production, biochemical, and functional properties	2000	691
Coffee and health: a review of recent human research	2006	677
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods	2009	667
The microbiology of minimally processed fresh fruits and vegetables	1994	660
Modified atmosphere packaging of fruits and vegetables	1989	654
Structure and technofunctional properties of protein-polysaccharide complexes: a review	1998	636
Chitin--the undisputed biomolecule of great potential	2003	633
Reinterpretation of microbial survival curves	1998	593
Opportunities and challenges in high pressure processing of foods	2007	592
Encapsulation of food ingredients	1993	589
Critical review of techniques and methodologies for characterization of emulsion stability	2007	583
On the presence of inulin and oligofructose as natural ingredients in the western diet	1995	574
Saponins: properties, applications and processing	2007	559

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How are inpact factors calculated?

The impact factor (IF) is calculated by counting citations from peer-reviewed journals only.

extended IF also counts citations from books and conference papers. However, no patent, abstract, working papers, online documents, etc., are covered.

Scientometrics

Overviews

Critical Reviews in Food Science and Nutrition

Agriculture, Nutrition, Industrial Engineering, Food Science and Technology

Most Cited Articles of Critical Reviews in Food Science and Nutrition