Key Metrics
Journal Specifications
Indexed in the following public directories
Web of Science
Scopus
DOAJ
SJR
- PublisherELSEVIER
- LanguageEnglish
- FrequencyContinuous publication
- Article Processing ChargesUSD 1800
- Publication Time15
- Editorial Review ProcessAnonymous peer review
- LanguageEnglish
- FrequencyContinuous publication
- Publisher URL
- Website URL
- Plagiarism
- Publication Time15
- Waiver Policy
- Editorial Team
- Review ProcessAnonymous peer review
- Review Url
- Author instructions
- Copyright Details
- License typeCC BY, CC BY-NC-ND
- OA statement
Months | % Papers published |
---|---|
0-3 | 39% |
4-6 | 43% |
7-9 | 14% |
>9 | 3% |
Topics Covered
Year-wise Publication
- 5Y
- 10Y
FAQs
How frequently is the Future Foods published? 
Future Foods is published Continuous publication.
Who is the publisher of Future Foods? 
The publisher of Future Foods is ELSEVIER.
How can I view the journal metrics of Future Foods on editage? 
For the Future Foods metrics, please refer to the section above on the page.
What is the eISSN and pISSN number of Future Foods? 
The eISSN number is 2666-8335 and pISSN number is 2666-8335 for Future Foods.
What is the focus of this journal? 
The journal covers a wide range of topics inlcuding Synthetic biology, Food quality, Grapefruit juice, Tyrosol, 3D printing, Steam explosion, Aloe vera, Food products, Carica, Olive oil.
Why is it important to find the right journal for my research? 
Choosing the right journal ensures that your research reaches the most relevant audience, thereby maximizing its scholarly impact and contribution to the field.
Can the choice of journal affect my academic career? 
Absolutely. Publishing in reputable journals can enhance your academic profile, making you more competitive for grants, tenure, and other professional opportunities.
Is it advisable to target high-impact journals only? 
While high-impact journals offer greater visibility, they are often highly competitive. It's essential to balance the journal's impact factor with the likelihood of your work being accepted.