Current Research in Nutrition and Food Science Impact Factor, Indexing, Ranking

Current Research in Nutrition and Food Science (CRNFS) is a scholarly journal dedicated to publishing research in the field of Medicine. Enviro Research Publishers is the publisher of this esteemed journal. The P-ISSN assigned to Current Research in Nutrition and Food Science is 2347-467X and its abbreviated form is Curr Res Nutr Food Sci.

Current Research In nutrition and food science is an International peer-reviewed, open access, online and print journal covering all aspects of Nutrition and Food Science. Published triannually  with sole aim of rapid dissemination of scientific knowledge among scientists, technocrats, nutritionists, dieticians and physicians.

Current Research in Nutrition and Food Science Abbreviation : ISO Journal abbreviation refers to the shortened form or acronym used to represent the full title of a scholarly journal. The ISO4 Abbreviation of Current Research in Nutrition and Food Science Journal is Curr Res Nutr Food Sci.

The Ranking of Current Research in Nutrition and Food Science in 2026 is 16636. Ranking systems aim to provide an indication of a journal's quality, influence, and prestige within a specific field or discipline.

The Impact Factor of Current Research in Nutrition and Food Science in 2026 is 0.8. it is all calculated by Clarivate, which means how many times a particular citation has been published in the past two years.

List of All Journal Impact Factors

The SCImago of Current Research in Nutrition and Food Science in 2026 is 0.256. It is measured by the number of citations which are made by the particular journals, and the journal from where the citations arrived from.

The Acceptance Rate of Current Research in Nutrition and Food Science in 2026 is 30%. It is a measure that provides insight into the selectivity and competitiveness of a journal's editorial process.

The H-Index of Current Research in Nutrition and Food Science in 2026 is 22. The H-index is calculated on how many times a particular author is cited and the number of published papers that a particular author has.

The Quartile of Current Research in Nutrition and Food Science is Q3. A quartile has three points, which are the upper quartile, median, and lower quartile. The main motive of the quartile is to calculate the interquartile range, that resembles the changes across the median.

The Current Research in Nutrition and Food Science is indexed in (Indexing details)

• 1. Web of Science
• 2. UGC
• 3. Scopus
• 4. ProQuest
• 5. J Gate
• 6. Google Scholar

Indexing services aim to make it easier for researchers, scholars, and readers to discover and access articles from various journals within a specific field or discipline.

The Editor-in-chief of Current Research in Nutrition and Food Science is Dr. Shih-Min Hsia

Current Research in Nutrition and Food Science Processing/Submission Fee : Article submission/Processing fees (APC), also known as manuscript Publication fees or processing fees (APC), are charged by journals to authors for submitting/publishing their research papers/article.

The APC/Submission (Publication) Fee of Current Research in Nutrition and Food Science is For India Rs. 12000, For High-income Countries $650, For Low-income Countries $350

Current Research in Nutrition and Food Science Call for paper : Current Research in Nutrition and Food Science invites original research contributions for consideration of publication in Current Research in Nutrition and Food Science journal.

Journal seeking submissions in the broad areas of Medicine that align with journal's focus on Medicine.

for details about call for paper please visit to the official website of the journal to check the details about call for papers.

Publishing in Current Research in Nutrition and Food Science involves the following steps:

• Research: Conduct high-quality, impactful research in the field of Medicine.
• Familiarize Yourself: Read and understand the aims and scope of Current Research in Nutrition and Food Science to ensure your work aligns with their focus.
• Manuscript Preparation: Prepare your manuscript according to the Current Research in Nutrition and Food Science guidelines, including formatting, length, and referencing style.
• Submission: Submit your manuscript through the journal's online submission system.

• Journal Website
• Scopus
• SCImago