This journal publishes research on the analysis, modification, and processing of food components and products. Articles cover methods for quantifying food contaminants, enzymatic modification of proteins, the development of functional ingredients, and the characterization of fermented foods and dairy products. Studies also address the application of processing technologies like membrane filtration and the assessment of food quality and storability.
V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
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Does the journal have a website?
✓ Linked
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Is the ISSN verified?
2618-7272
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Indexed in a trusted database?
Scopus, DOAJ
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Peer review process documented?
Double-blind
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Follows ethical publishing standards (COPE)?
N/A
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APC fees clearly disclosed?
No APC (Free)
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Not on predatory/blacklists?
✓ Clean
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Long-term digital preservation?
Russian State Library
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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?
Russian
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 ScienceQ4
Subject Classification
Scopus Categories
Food Science
Research Topics (OpenAlex)
Food Industry and Aquatic BiologyProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyFreezing and Crystallization ProcessesMeat and Animal Product QualityFood composition and propertiesFermentation and Sensory Analysis