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Translational Food Sciences

Oxford University Press · United Kingdom

eISSN3049-5202

✓ DOAJ✓ Open Access

/ 100

High Risk

Score Breakdown

✓ DOAJ Verified+15

Total15

Aims & Scope✦ Inferred from recent articles

This journal focuses on the scientific investigation of food properties, processing, and innovation. It examines the impact of ingredients, processing methods, and environmental factors on food quality, nutritional value, and sensory attributes. The scope includes research on traditional foods, novel ingredients, functional foods, and the application of advanced technologies like nanotechnology and artificial intelligence in food systems.

AI-summarised from recent articles · verify on publisher page →

General Information

Country / RegionUnited Kingdom

Primary LanguageEnglish

1st Year Published—

StatusActive

Total Publications—

Visit Journal Website

Submission Info

APC Cost$1,600Below median

Peer ReviewAnonymous peer review

Review Time—

Acceptance Rate—

OA LicenseCC BY

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Think.Check.Submit Compliance

thinkchecksubmit.org

9/12 · 75%

✅

Do you know the journal / publisher?

Oxford University Press

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

3049-5202

✅

Indexed in a trusted database?

DOAJ

✅

Peer review process documented?

Anonymous peer review

❌

Follows ethical publishing standards (COPE)?

N/A

✅

APC fees clearly disclosed?

$1,600

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Not on predatory/blacklists?

✓ Clean

❌

Long-term digital preservation?

N/A

❌

Plagiarism detection in place?

N/A

✅

Listed in DOAJ (verified OA)?

DOAJ verified

✅

Primary language documented?

English

Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.

Subject Classification

Research Topics (OpenAlex)

Meat and Animal Product QualityNutrition, Genetics, and DiseaseFood composition and propertiesAgriculture Sustainability and Environmental ImpactConsumer Attitudes and Food LabelingFood Waste Reduction and SustainabilityPhytochemicals and Antioxidant ActivitiesProbiotics and Fermented FoodsFood Drying and ModelingMicrobial Inactivation Methods