This journal focuses on the molecular and biochemical aspects of food and agricultural products. Research investigates the composition, quality, and metabolic pathways of various food sources, including animal products, plants, and beverages. Studies often employ transcriptomic, metabolomic, and proteomic analyses to understand genetic regulation, metabolic processes, and the impact of environmental factors or dietary interventions on food quality and nutritional value.
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Publication & Citation Trend
Articles published
Times cited
2013
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
Molecular BiologyQ2
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Food ScienceMolecular Biology
Research Topics (OpenAlex)
Phytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityPlant Gene Expression AnalysisPostharvest Quality and Shelf Life ManagementFermentation and Sensory AnalysisProtein Hydrolysis and Bioactive PeptidesIdentification and Quantification in FoodProbiotics and Fermented FoodsAntioxidant Activity and Oxidative StressHorticultural and Viticultural Research