eFood entered the Food Science Q1 of SJR Global Journal Ranking for the first time

eFood首次进入SJR全球期刊排名食品科学类一区(Q1)

eFood entró por primera vez en la Zona 1 (Q1) de Ciencias de los Alimentos del SJR Global Journal Ranking

On April 13 of 2024, SCImago, an authoritative ranking agency for international academic journals, announced the latest SJR rankings for 2023. eFood entered the SJR ranking for the first time and was listed as a Food Science Q1 journal. It ranked 95th among 391 excellent Food Science journals in Scopus around the world.

For more information: https://www.scimagojr.com/journalrank.php?category=1106 

On December 7 of 2023, eFood was officially included in WOS and will receive its first impact factor in June 2024.

The full name of SJR is Scientific Journal Ranking, which is a ranking of academic journals calculated based on data contained in the Scopus® database (Elsevier B.V.). All academic journals selected in Scopus are ranked according to subject areas (27 major subject areas) and subject categories (313 specific subject categories). This academic ranking has long been widely recognized by authoritative universities and academic institutions around the world and is commonly used in the evaluation of academic journals.

eFood is a comprehensive food journal led by Chinese scholars. The honorary editor-in-chief is Academician Zhu Beiwei. Professor Mohamed A. Farag of Cairo University, Egypt (Executive Editor of Journal of Advanced Research), Professor Zhao Chao of Fujian Agriculture and Forestry University (Associate Editor of Journal of Advanced Research), Professor Bai Weibin of Jinan University (Associate Editor of Food Frontiers), Professor Du Ming of Dalian University of Technology (Scientific Editor of Food Frontiers), Professor Yue Tianli of Northwest University (Scientific Editor of Food Frontiers), Professor Zou Xiaobo of Jiangsu University (Scientific Editor of Food Frontiers), Researcher Gao Haiyan of Zhejiang Academy of Agricultural Sciences (Associate Editor of Journal of Advanced Research), Professor Wang Mingfu of Shenzhen University (Chief Editor of Journal of Functional Foods), Researcher Zhang Mingwei of Guangdong Academy of Agricultural Sciences (Associate Editor of Food Frontiers), Professor Huang Xiaojun of Nanchang University, Professor Fang Yong of Nanjing University of Finance and Economics (Associate Editor of Food Frontiers), Professor Chen Fang of China Agricultural University (Associate Editor of Food Frontiers), Professor Jesus Simal-Gandara of the University of Vigo, Spain (Editor-in-Chief of Food Frontiers), Professor Maurizio Battino of the Institute of Technology of Marche in Italy (Associate Editor of Food Chemistry), Professor José Luis Quiles Morales of the University of Grenada, Spain (Associate Editor of Food Frontiers), Professor Li-Shu Wang of the Medical College of Wisconsin in the United States (Associate Editor of Journal of Functional Foods), and Professor Milen I. Georgiev of the Bulgarian Academy of Sciences (Associate Editor of Phytomedicine) serve as co-editor. The executive editors are Associate Researcher Wang Jing of Zhejiang University and Professor Cao Hui of Guangdong Ocean University. Members of the first editorial board consist of 112 scholars from 32 countries and regions including China, Romania, the United Kingdom, Peru, Italy, Chile, Turkey, Germany, Poland, Malaysia, Spain, Uzbekistan, Indonesia, Serbia, Greece, New Zealand, Saudi Arabia, Brazil, Ecuador, Israel, Algeria, Japan, South Korea, Malaysia, the United States, Portugal, India, Croatia, the Czech Republic, Bulgaria, and Egypt.