This journal focuses on research related to food and feed, including the development of new food ingredients and products, the evaluation of their nutritional and functional properties, and the assessment of their impact on animal and human health. Studies also explore food processing techniques, the use of natural compounds for food preservation and enhancement, and the analysis of food quality and safety.
University of Novi Sad Institute of Food Technology in Novi Sad
✅
Does the journal have a website?
✓ Linked
✅
Is the ISSN verified?
2217-5660
✅
Indexed in a trusted database?
Scopus, DOAJ
✅
Peer review process documented?
Single-blind
❌
Follows ethical publishing standards (COPE)?
N/A
✅
APC fees clearly disclosed?
No APC (Free)
✅
Not on predatory/blacklists?
✓ Clean
✅
Long-term digital preservation?
National Library of Serbia
✅
Plagiarism detection in place?
Yes
✅
Listed in DOAJ (verified OA)?
DOAJ verified
✅
Primary language documented?
Serbian, 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.
BiotechnologyQ3
Food ScienceQ3
Nutrition and DieteticsQ3
Subject Classification
Scopus Categories
BiotechnologyNutrition and DieteticsFood Science
Research Topics (OpenAlex)
Food composition and propertiesMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyAnimal Nutrition and PhysiologyEssential Oils and Antimicrobial ActivitySeed and Plant BiochemistryPostharvest Quality and Shelf Life ManagementMycotoxins in Agriculture and FoodProtein Hydrolysis and Bioactive Peptides