Contemporary Food Engineering
New in Scopus
Journal
Accepted for Scopus coverage on 20 August 2026
Listed under "Accepted titles" in the official Elsevier Scopus Source List (August 2026). The journal is being added to Scopus — it can take a few weeks before its articles are searchable.
Country
United States
Subject Area and Category
Engineering
└
Freezing and Crystallization Processes
└
Meat and Animal Product Quality
└
Microencapsulation and Drying Processes
Publisher
Taylor and Francis: CRC Press
SJR
Coming soon
Expected in the next SCImago release
H-Index
21
Total Articles
612
Total Citations
2,667
Publication type
Journals
ISSN
2379-6820, 2155-336X
Coverage
2005-2017
Scopus Accepted
20 Aug 2026
Subject Areas
Research Topics
Freezing and Crystallization Processes
Meat and Animal Product Quality
Microencapsulation and Drying Processes
Microbial Inactivation Methods
Food Drying and Modeling
Food composition and properties
Spectroscopy and Chemometric Analyses
Food Industry and Aquatic Biology
Publication & Citation Trend
Recent Articles
-
1
-
2
-
3
-
4
-
5
-
6
Sources: Elsevier Scopus Source List (August 2026), OpenAlex. Metrics cover all indexed years. Updated 3 Oct 2026.