| Subject Area | Rank | Percentile |
|---|---|---|
| Category: Agricultural and Biological Sciences Subcategory: Animal Science and Zoology |
1 / 490 | |
| Category: Agricultural and Biological Sciences Subcategory: Agronomy and Crop Science |
1 / 406 | |
| Category: Agricultural and Biological Sciences Subcategory: Food Science |
3 / 389 |
| APC | APC Waiver | Other Charges |
|---|---|---|
| N/A | N/A | N/A |
| Quartiles By JIF | Collection | Quartile | Rank | Percentage |
| Category: FOOD SCIENCE & TECHNOLOGY | SCIE | Q1 | 1/173 |
|
| Quartiles By JCI | Collection | Quartile | Rank | Percentage |
| Category: FOOD SCIENCE & TECHNOLOGY | SCIE | Q1 | 1/173 |
|
| Journal Title | h-index | CiteScore |
|---|---|---|
| TRENDS IN FOOD SCIENCE & TECHNOLOGY | 162 | 32.50 |
| Annual Review of Entomology | 178 | 45.70 |
| COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 82 | 26.20 |
| FOOD HYDROCOLLOIDS | 132 | 19.90 |
| Annual Review of Food Science and Technology | 51 | 22.40 |
| SOIL BIOLOGY & BIOCHEMISTRY | 186 | 16.90 |
| Annual Review of Phytopathology | 143 | 16.60 |
| Current Forestry Reports | 0 | 15.90 |
| Current Opinion in Food Science | 21 | 18.40 |
| Reviews in Aquaculture | 30 | 24.80 |
Select your rating and start your review of Nature Food
2025-03-27
Can you share the status update of your submission? I have been waiting for a month and it is still "Manuscript under consideration".
2024-09-08
Your first draft has been revised and reviewed. Did you find a new reviewer?
2023-05-16
20230510投稿 translates to "Posted on May 10, 2023."
2023-05-16
20230510 Submission
2023-03-24
I'm literally going to laugh myself to death.
2022-08-16
I hope nature strives harder, the world is all yours.
2022-06-29
Nature food is the top journal in the fields of grain, food, and crops, without a doubt. The work of two years was initially submitted to Nature Climate Change, but later transferred to NF. After a process of over 9 months, it is expected to be published in July. The newly released impact factor of 20.4 also proves the journal's level of attention. With the release of the impact factor, it is estimated that more and more people will submit their work to this journal, increasing the difficulty of review and acceptance. Good luck to everyone!
