This journal focuses on the scientific investigation of food components and their impact on human health and well-being. It explores the bioactive constituents of foods, their mechanisms of action in preventing and managing chronic diseases such as diabetes, obesity, and neurodegenerative disorders, and their role in modulating physiological processes like glucose homeostasis, lipid metabolism, and gut microbiota. The journal also covers the application of food science principles in developing functional foods, texture engineering, and understanding the effects of processing on food quality and nutritional value.
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Publication & Citation Trend
Articles published
Times cited
2019
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2021
2022
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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
Subject Classification
Web of Science Categories
Food Science & TechnologyNutrition & Dietetics
Scopus Categories
Food Science
Research Topics (OpenAlex)
Gut microbiota and healthProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesPhytochemicals and Antioxidant ActivitiesDiet and metabolism studiesMeat and Animal Product QualityPolysaccharides and Plant Cell WallsTea Polyphenols and EffectsLiver Disease Diagnosis and TreatmentMicrobial Metabolites in Food Biotechnology