Современная наука и инновации
North-Caucasus Federal University · Russian Federation · Est. 2020
ISSN2307-910X
✓ DOAJ✓ Open Access
15
/ 100
High Risk
Score Breakdown
✓ DOAJ Verified+15
Total15
H-Index
4
Total Works
507
Total Citations
124
2yr Mean Citedness
0.07
Free JIF alternative
Aims & Scope✦ Inferred from recent articles
The journal publishes research on the development and application of functional ingredients in food products, including dairy and plant-based items, and explores their physicochemical and organoleptic properties. It also covers advancements in food technology, such as encapsulation and processing methods, with a focus on improving product quality and nutritional value.
AI-summarised from recent articles · verify on publisher page →
General Information
Country / RegionRussian Federation
Primary LanguageRussian
1st Year Published2020
StatusActive (last: 2025)
Total Publications507
OA Since2012
Submission Info
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
8/12 · 67%
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Do you know the journal / publisher?
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Does the journal have a website?
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Is the ISSN verified?
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Indexed in a trusted database?
✅
Peer review process documented?
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Follows ethical publishing standards (COPE)?
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APC fees clearly disclosed?
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Not on predatory/blacklists?
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Long-term digital preservation?
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Plagiarism detection in place?
✅
Listed in DOAJ (verified OA)?
✅
Primary language documented?
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 BiologySociopolitical Dynamics in RussiaSecurity, Politics, and Digital TransformationGlobal Political and Economic RelationsAdvanced Scientific Research MethodsRegional Socio-Economic Development TrendsAdvanced Data Processing TechniquesCentral Asia Education and CultureArctic and Russian Policy StudiesRegional Economic Development and Innovation
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See all →Data updated: 2026-05-26 · Sources: SJR, DOAJ, OpenAlex, WoS, Crossref