This journal publishes research on the chemical composition, processing, and quality of food and beverages, including fruits, wines, and plant-based proteins. Studies investigate analytical methods for authentication, the impact of agricultural and processing factors on bioactive compounds, and the potential of novel protein sources.
Springer Science and Business Media Deutschland GmbH
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Does the journal have a website?
✓ Linked
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Is the ISSN verified?
1438-2385
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Indexed in a trusted database?
WoS, Scopus
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Peer review process documented?
N/A
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Follows ethical publishing standards (COPE)?
N/A
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APC fees clearly disclosed?
N/A
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Not on predatory/blacklists?
✓ Clean
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Long-term digital preservation?
N/A
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Plagiarism detection in place?
N/A
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Listed in DOAJ (verified OA)?
N/A
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Primary language documented?
English
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.
Food ScienceQ1
Industrial and Manufacturing EngineeringQ1
BiochemistryQ2
BiotechnologyQ2
Chemistry (miscellaneous)Q2
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Industrial and Manufacturing EngineeringBiotechnologyBiochemistryFood ScienceChemistry (miscellaneous)
Research Topics (OpenAlex)
Fermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityHorticultural and Viticultural ResearchNutrition, Genetics, and DiseaseConsumer behavior in food and healthBiomedical and Chemical ResearchProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsPhysics and Engineering Research Articles