Applied Food Biotechnology focuses on the application of biological processes and substances in food production and enhancement. This includes research on probiotics and prebiotics for functional foods, the use of enzymes for food modification and processing, and the development of novel food ingredients and additives. The journal also covers topics such as the extraction of valuable compounds from natural sources, microbial fermentation for food production, and the characterization of food components for health benefits.
National Nutrition and Food Technology Research Institute
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Does the journal have a website?
✓ Linked
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Is the ISSN verified?
2423-4214
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Indexed in a trusted database?
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?
N/A
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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
2014
2015
2016
2017
2018
2019
2020
2021
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.
Applied Microbiology and BiotechnologyQ3
BiotechnologyQ3
Food ScienceQ3
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
BiotechnologyFood ScienceApplied Microbiology and Biotechnology
Research Topics (OpenAlex)
Probiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesAlgal biology and biofuel productionEnzyme Production and CharacterizationMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProteins in Food SystemsFungal Biology and ApplicationsEnzyme-mediated dye degradationFood Safety and Hygiene