Food and Chemical Toxicology

Food and Chemical Toxicology is a peer-reviewed scientific journal covering aspects of food safety, chemical safety, and other aspects of consumer product safety. It is published by Elsevier and was established in 1963. The editor-in-chief is José L. Domingo.[1]

Food and Chemical Toxicology
DisciplineToxicology
LanguageEnglish
Edited byJosé L. Domingo
Publication details
Former name(s)
Food and Cosmetics Toxicology
History1963–present
Publisher
FrequencyMonthly
3.8 (2016)
Standard abbreviations
ISO 4Food Chem. Toxicol.
Indexing
CODENFCTOD7
ISSN0278-6915
LCCN82643214
OCLC no.67270973
Links

Abstracting and indexing

The journal is abstracted and indexed in Analytical Abstracts, BIOSIS Previews, CAB International, Chemical Abstracts Service, Current Contents/Agriculture, Biology & Environmental Sciences, Current Contents/Life Sciences, Elsevier BIOBASE, EMBASE, MEDLINE/PubMed, Science Citation Index, and Scopus. According to the Journal Citation Reports, it has a 2014 impact factor of 2.895, ranking it 30th out of 87 journals in the category "Toxicology"[2] and 14th out of 123 journals in the category "Food Science & Technology".[3]

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gollark: If you mix various color dyes, you can get black. Obviously light works that way too.
gollark: At the specified maximum input power. Not more.
gollark: That sounds like destroying them.
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References
  1. "Food and Chemical Toxicology (website) main". Retrieved 12 June 2016.
  2. "Journals Ranked by Impact: Toxicology". 2014 Journal Citation Reports. Web of Science (Sciences ed.). Thomson Reuters. 2015.
  3. "Journals Ranked by Impact: Food Science & Technology". 2014 Journal Citation Reports. Web of Science (Sciences ed.). Thomson Reuters. 2015.
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