This journal publishes research on the health benefits of various food components and dietary interventions, including their effects on metabolic diseases, inflammation, and cellular processes. Studies investigate the potential of natural compounds, fermented foods, and dietary modifications in preventing or managing chronic conditions and promoting overall well-being.
AI-summarised from recent articles · verify on the publisher page
⚡ Speed vs Prestige
How does this journal balance review speed with impact level?
Q2
SJR Rank
Top 50% in field
General Information
Country / RegionSouth Korea
Primary LanguageEnglish
1st Year Published1996
Annual Volume~ 59 articles / year
StatusActive (last: 2025)
Total Publications1,742
Publisher OrgKorean Society of Food Science and Nutrition
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 & TechnologyNutrition & Dietetics
Scopus Categories
Nutrition and DieteticsFood Science
Research Topics (OpenAlex)
Food Quality and Safety StudiesPhytochemicals and Antioxidant ActivitiesNutrition, Health and Food BehaviorPhytoestrogen effects and researchProtein Hydrolysis and Bioactive PeptidesFood composition and propertiesPharmacological Effects of Natural CompoundsGABA and Rice ResearchMeat and Animal Product QualityAgriculture, Soil, Plant Science