This journal publishes research on the chemical composition, processing, and functional properties of food products. Articles investigate the effects of various treatments and ingredients on food quality, including antioxidant activity, texture, flavor, and bioactivity. The scope also encompasses the development of analytical methods for food quality assessment and the exploration of novel food ingredients and applications.
AI-summarised from recent articles · verify on the publisher page
⚡ Speed vs Prestige
How does this journal balance review speed with impact level?
Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.
Publication & Citation Trend
Articles published
Times cited
2019
2020
2021
2022
2023
2024
2025
2026
Source: OpenAlex · Note: citations accumulate over time so older years appear higher
SJR Quartile by Discipline
Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.
BiotechnologyQ3
Chemical Engineering (miscellaneous)Q3
Food ScienceQ3
Industrial and Manufacturing EngineeringQ3
MarketingQ3
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Industrial and Manufacturing EngineeringBiotechnologyFood ScienceChemical Engineering (miscellaneous)Marketing
Research Topics (OpenAlex)
Phytochemicals and Antioxidant ActivitiesFood composition and propertiesFood Quality and Safety StudiesMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented FoodsFermentation and Sensory AnalysisGABA and Rice Research