This journal focuses on the scientific investigation of food components, processing, and their impact on health and nutrition. Research explores the modification of food properties through methods like enzymatic hydrolysis, fermentation, and non-thermal processing to enhance nutritional value, bioavailability, and functional benefits. Studies also examine the application of novel materials and bioactive compounds for food fortification, preservation, and therapeutic purposes, including their effects on gut microbiota and aging.
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.
Agricultural and Biological Sciences (miscellaneous)Q1
Food ScienceQ1
Nutrition and DieteticsQ1
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Agricultural and Biological Sciences (miscellaneous)Nutrition and DieteticsFood Science
Research Topics (OpenAlex)
Meat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFood composition and propertiesProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsGut microbiota and healthProbiotics and Fermented FoodsPolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life ManagementNanocomposite Films for Food Packaging