This journal publishes research on the development and characterization of food products and ingredients, focusing on areas such as novel packaging, extraction techniques, encapsulation, protein modification, post-harvest treatments, and the analysis of bioactive compounds. Articles also cover food processing technologies, quality assessment, and the application of analytical methods for food authentication and safety.
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
2018
2019
2020
2021
2022
2023
2024
2025
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 ScienceQ3
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Food Science
Research Topics (OpenAlex)
Phytochemicals and Antioxidant ActivitiesFood composition and propertiesMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food BiotechnologyEssential Oils and Antimicrobial ActivityFood Science and Nutritional StudiesProbiotics and Fermented FoodsProteins in Food SystemsPostharvest Quality and Shelf Life Management