Dr. Sara Naji, the director of Library and Center for Documents at RIFST, announced “The Journal of Research and Innovation in Food Sciences and technology” was recognized as Q4 quality rating and SJR 0.14 in 2021.
Simago rating system was developed by the University of Granada, Spain and is one of the indicators for evaluating scientific outputs, the information of which is extracted from the Scopus citation index.
Quartile Ranking (QR) of Scimago divides journals by subject and SJR index (Scimago Journal Rank), based on the impact, influence, credibility and reputation of a journal, which shows the average number of citations of the documents published in the past three years of the journal.
Dr. Naji also mentioned the fact that "In general, the SJR of a journal evaluates the degree of scientific impact of journal articles based on the number of citations and the importance of references; as a result, the higher the SJR, the greater the credibility of that journal is ."
This faculty member of RIFST stated “JRIFST has already been evaluated and indexed in the Scopus database and the information and articles of this quarterly can be viewed and retrieved at: https://www.scopus.com/sourceid/21101028196#tabs=0
It should be noted that the Journal of Research and Innovation in Food Science and Technology , based on the latest evaluation, done in 2020 by the National Scientific Journals Commission, achieved international rankings and it has already been indexed in many other international databases, such as Scopus, Food Science and Technology Abstracts ( FSTA), Directory of Open Access Journals (DOAJ), Center for Agriculture and Biosciences International (CABI), Chemical Abstracts Service (CAS), EBSCO and Google Scholar.