Foods publishes research on food composition, quality, and safety. Articles investigate the impact of ingredients, processing, and storage on food properties, including texture, flavor, and nutritional value. The journal also covers food contaminants, bioactive compounds, and methods for food quality assessment and preservation.
Multidisciplinary Digital Publishing Institute (MDPI)
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Does the journal have a website?
✓ Linked
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Is the ISSN verified?
2304-8158 / 2304-8158
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Indexed in a trusted database?
WoS, Scopus, DOAJ
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Peer review process documented?
Single-blind
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Follows ethical publishing standards (COPE)?
N/A
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APC fees clearly disclosed?
N/A
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Not on predatory/blacklists?
✓ Clean
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Long-term digital preservation?
CLOCKSS
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Plagiarism detection in place?
Yes
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Listed in DOAJ (verified OA)?
DOAJ verified
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Primary language documented?
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.
Food ScienceQ1
Health Professions (miscellaneous)Q1
Health (social science)Q1
Plant ScienceQ1
MicrobiologyQ2
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Health Professions (miscellaneous)Plant ScienceFood ScienceMicrobiologyHealth (social science)
Research Topics (OpenAlex)
Meat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFood composition and propertiesProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFermentation and Sensory AnalysisProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyEssential Oils and Antimicrobial ActivityAdvanced Chemical Sensor Technologies