The open-access journal Food Materials Research (e-ISSN 2771-4683) is published by Maximum Academic Press in partnership with Nanjing Agricultural University . The article types include original research papers, reviews, methods, editorials, short communications, and perspectives. All articles published in Food Materials Research represent significant advances in the genetic, molecular, biochemical, physiological processes and pathways related to food materials and sources and will provide scientific information towards overcoming technological limitations in developing conventional and alternative foods.
⚡ Speed vs Prestige
How does this journal balance review speed with impact level?
Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.
Publication & Citation Trend
Articles published
Times cited
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 ScienceQ2
Subject Classification
Scopus Categories
Food Science
Research Topics (OpenAlex)
Meat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytochemicals and Antioxidant ActivitiesFood composition and propertiesNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsProbiotics and Fermented FoodsAnimal Nutrition and Physiology