Home›Search›JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

JAPAN SOC FOOD SCIENCE TECHNOLOGY · GB

ISSN1341-027XeISSN1881-6681

✓ WOS SCIE

/ 100

High Risk

Score Breakdown

✓ WoS SCIE/SSCI+25

Total25

Journal Impact Factor

This journal is indexed in Web of Science (JCR) and has an official Journal Impact Factor. View on Clarivate Master Journal List ↗

SNIP

0.375

Aims & Scope✦ Compiled from public sources

The JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI is a platform for the advancement of food science and technology. It aims to disseminate research and technologies that enhance food safety, quality, and sustainability.

AI-compiled from public web sources · verify on the publisher page

General Information

Country / RegionGB

Primary Language—

1st Year Published—

StatusActive

Total Publications—

Publisher OrgJapanese Society for Food Science and Technology

Submission Info

Peer Review—

Review Time—

Acceptance Rate—

OA License—

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Think.Check.Submit Compliance

thinkchecksubmit.org

4/12 · 33%

✅

Do you know the journal / publisher?

JAPAN SOC FOOD SCIENCE TECHNOLOGY

❌

Does the journal have a website?

No URL

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Is the ISSN verified?

1341-027X / 1881-6681

✅

Indexed in a trusted database?

WoS

❌

Peer review process documented?

N/A

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Follows ethical publishing standards (COPE)?

N/A

❌

APC fees clearly disclosed?

N/A

✅

Not on predatory/blacklists?

✓ Clean

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Long-term digital preservation?

N/A

❌

Plagiarism detection in place?

N/A

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Listed in DOAJ (verified OA)?

N/A

❌

Primary language documented?

N/A

Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.

Subject Classification

Web of Science Categories

Food Science & Technology

Research Topics (OpenAlex)

Food Quality and Safety StudiesFood composition and propertiesPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisGABA and Rice ResearchProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProteins in Food SystemsTea Polyphenols and EffectsMicrobial Metabolism and Applications