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Алматы технологиялық университетінің хабаршысы

Almaty Technological University · Kazakhstan · Est. 2021

ISSN2304-568XeISSN2710-0839

✓ DOAJ✓ Open Access

/ 100

High Risk

Score Breakdown

✓ DOAJ Verified+15

Total15

H-Index

Total Works

519

Total Citations

200

2yr Mean Citedness

0.16

Free JIF alternative

Aims & Scope✦ Inferred from recent articles

This journal publishes research on food science and technology, focusing on improving the quality, nutritional value, and production methods of various food products. Articles cover topics such as the use of microorganisms and plant-based additives in meat and dairy products, the development of functional foods, and the analysis of raw materials like grains and berries.

AI-summarised from recent articles · verify on publisher page →

General Information

Country / RegionKazakhstan

Primary LanguageRussian, Kazakh, English

1st Year Published2021

StatusActive (last: 2025)

Total Publications519

OA Since2017

Visit Journal Website

Submission Info

APC Cost$6,500Above median

Peer ReviewDouble anonymous peer review

Review Time—

Acceptance Rate—

OA LicenseCC BY

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Think.Check.Submit Compliance

thinkchecksubmit.org

9/12 · 75%

✅

Do you know the journal / publisher?

Almaty Technological University

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

2304-568X / 2710-0839

✅

Indexed in a trusted database?

DOAJ

✅

Peer review process documented?

Double anonymous peer review

❌

Follows ethical publishing standards (COPE)?

N/A

✅

APC fees clearly disclosed?

$6,500

✅

Not on predatory/blacklists?

✓ Clean

❌

Long-term digital preservation?

N/A

❌

Plagiarism detection in place?

N/A

✅

Listed in DOAJ (verified OA)?

DOAJ verified

✅

Primary language documented?

Russian, Kazakh, English

Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.

Subject Classification

Research Topics (OpenAlex)

Food Industry and Aquatic BiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and HealthFood composition and propertiesAgriculture and Biological StudiesTextile materials and evaluationsFreezing and Crystallization ProcessesSeed and Plant BiochemistryMaterial Properties and Applications