This journal publishes research on the composition, properties, and applications of food ingredients and products. Studies investigate the effects of processing methods, natural extracts, and novel formulations on nutritional content, bioactive compounds, and sensory characteristics. Research also explores the potential of agricultural by-products and plant-based materials for food development and health benefits.
Polish Academy Sciences. Institute of Animal Reproduction and Food Research
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Does the journal have a website?
✓ Linked
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Is the ISSN verified?
2083-6007
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Indexed in a trusted database?
WoS, Scopus, DOAJ
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Peer review process documented?
Peer review
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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?
Yes
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Listed in DOAJ (verified OA)?
DOAJ verified
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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 ScienceQ2
Nutrition and DieteticsQ3
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Nutrition and DieteticsFood Science
Research Topics (OpenAlex)
Meat and Animal Product QualityFood composition and propertiesPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsProbiotics and Fermented FoodsNutrition and Health StudiesAnimal Nutrition and PhysiologySeed and Plant Biochemistry