Food Hydrocolloids for Health, published by ELSEVIER, stands at the forefront of research in the fields of food science, gastroenterology, nutrition, and pharmaceutical science. With an ISSN of 2667-0259 and an impressive positioning in the academic community, the journal is ranked Q1 in Food Science and Pharmaceutical Science, alongside Q2 rankings in Gastroenterology and Nutrition and Dietetics as of 2023. This journal serves as a critical platform for disseminating innovative findings related to the health benefits of food hydrocolloids, emphasizing their applications and efficacy in nutrition and medicine. Researchers, professionals, and students can access cutting-edge studies that promote the understanding of health outcomes derived from hydrocolloid-based foods. The journal’s international outreach from the Netherlands facilitates a diverse array of contributions, making it essential for those engaged in advancing knowledge within these dynamic disciplines.

ITALIAN JOURNAL OF FOOD SCIENCE is a distinguished open-access publication dedicated to advancing knowledge in the field of food science, catering to a global audience of researchers, professionals, and students. Published by Codon Publications in Singapore, this journal, operating under the ISSN 1120-1770 and E-ISSN 2239-5687, has been a vital platform for scholarly discourse since its inception in 1996, converging towards a comprehensive view of food science trends through 2024. With an impressive ranking in the third quartile (Q3) of the Food Science category and a Scopus rank of #151 out of 389, the journal plays a significant role in disseminating high-quality research, contributing to a richer understanding of food science within the agricultural and biological sciences. Since transitioning to open access in 2008, it has further expanded its reach, ensuring that innovative research is accessible to all, thereby fostering collaboration and knowledge exchange in this vital industry.

Journal of Food and Nutrition Research, published by the VUP FOOD RESEARCH INST in Bratislava, Slovakia, serves as a vital platform for disseminating cutting-edge research in the fields of food science and nutrition. With an ISSN of 1336-8672 and an E-ISSN of 1338-4260, this journal emphasizes the importance of interdisciplinary approaches to address contemporary challenges related to food quality, dietary practices, and nutritional health. Notably recognized in the 2023 Scopus rankings, the journal is classified in Q3 quartiles for both Food Science and Nutrition & Dietetics, providing a forum for researchers aiming to enhance knowledge and practices within these domains. Those engaged in academia and industry will find the journal invaluable for its comprehensive scope, which covers novel food technologies, nutrition interventions, and the implications of dietary behaviors. Though not open access, the journal is dedicated to enriching the academic conversation and contributing to advancements in public health and nutrition policies.

Welcome to the JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, a pivotal platform for the advancement of food science and technology. Published by the Japan Society for Food Science and Technology, this esteemed journal has been contributing to the field since 1995 and continues to publish innovative research and reviews that foster knowledge and collaboration among researchers, professionals, and students interested in food science. Although it currently holds a Q4 ranking within the Food Science category, the journal's commitment to disseminating valuable insights showcases its potential as a resource for emerging trends and applications in food technology. While it does not offer open access options, it maintains a rigorous peer-review process to ensure the quality of its content. As this journal progresses into its convergence years through 2024, it remains an essential resource for those passionate about exploring the intersections of food science and technology in Japan and beyond.

Journal of Food Measurement and Characterization, published by SPRINGER, is a pivotal resource for researchers and professionals in the fields of Chemical Engineering, Food Science, and Industrial and Manufacturing Engineering. With an ISSN of 2193-4126 and an E-ISSN of 2193-4134, this esteemed journal has carved its niche since its inception in 2012, continuing to contribute valuable insights until 2024. Ranking in the Q2 category across multiple disciplines, including Safety, Risk, Reliability, and Quality, it reflects a strong commitment to advancing knowledge and innovation within these critical areas. Although it operates under a subscription model, the journal provides an array of access options for institutions and researchers keen to explore novel methodologies and analyses in food measurement and characterization. The journal’s rigorous peer-review process ensures the dissemination of high-quality research, making it an essential platform for advancing the science of food and related industries.

Food Chemistry-X is a premier open-access journal published by Elsevier, dedicated to advancing the field of food chemistry through high-quality research and comprehensive reviews. With its ISSN of 2590-1575, the journal has gained significant attention since adopting an open-access model in 2019, allowing wide dissemination of knowledge and innovations in food science. Based in the United Kingdom, it holds prestigious Q1 rankings in both Analytical Chemistry and Food Science categories as of 2023, positioning itself as a leading platform for researchers worldwide. The journal's focus spans extensive topics within food chemistry, including food safety, nutritional analysis, and the chemical properties of food, offering insights that are crucial for addressing contemporary challenges in food production and consumption. With a Scopus rank placing it in the 65th percentile among the top journals in Food Science and the 58th percentile in Analytical Chemistry, Food Chemistry-X is an essential resource for academics, professionals, and students seeking to stay at the forefront of research and innovation in this vibrant field.

Current Research in Food Science is a leading peer-reviewed academic journal published by Elsevier, specializing in the dynamic field of food science. Since its transition to an Open Access model in 2019, the journal has broadened its reach, contributing significantly to the dissemination of high-quality research. With strong rankings, including a Q1 quartile status in Applied Microbiology and Biotechnology, Biotechnology, and Food Science, it stands out as a pivotal resource for scholars. Based in the Netherlands, current research published within its pages spans a wide range of relevant topics, ensuring that researchers and practitioners stay abreast of the latest advancements. The journal's impressive Scopus rankings enhance its credibility, with a percentile standing in the 74th to 83rd range across relevant categories, underscoring its impact and importance in the academic community. Current Research in Food Science aims to foster the exchange of innovative ideas and foster collaborative efforts among researchers, making it an essential resource for those engaged in advancing the science and technology of food.

JOURNAL OF FOOD SCIENCE, published by Wiley, is a premier journal dedicated to advancing the field of food science, bridging the gap between fundamental research and practical application. With an impressive impact factor reflecting its authoritative status, the journal is ranked in the Q1 quartile for Food Science in 2023 and boasts a Scopus ranking of #71 out of 389, placing it in the 81st percentile within Agricultural and Biological Sciences. First launched in 1936, the journal continues to serve as an essential platform for researchers, professionals, and students to disseminate innovative studies and reviews that address critical issues in food quality, safety, and technology. While not currently offering open access, its rigorous peer-review process ensures the dissemination of high-quality and impactful research. Researchers engaged in the vital disciplines of food science will find this journal indispensable for keeping abreast of cutting-edge developments in the field.

Food Quality and Preference is a leading journal in the fields of food science and nutrition, published by ELSEVIER SCI LTD. With a notable impact factor and ranking in the Q1 quartile for both food science and nutrition and dietetics in 2023, this journal consistently publishes high-quality research that explores the multifaceted aspects of food preferences, sensory evaluation, and consumer behavior. The journal provides a critical platform for researchers, professionals, and students engaged in the study of food quality, aiming to enhance our understanding of how sensory properties, nutritional value, and consumer choices intersect. Its commitment to disseminating cutting-edge findings makes it an essential resource for advancing the field and informing practice in both academic and industry settings. Access to the journal is via subscription, allowing for robust engagement with pioneering research that shapes current and future practices in food-related studies.

Food Bioscience is a leading peer-reviewed journal published by Elsevier, dedicated to advancing the understanding of the complex interplay between food science and biosciences. With an impressive Impact Factor that places it in the Q1 and Q2 quartiles for Food Science and Biochemistry respectively, the journal consistently ranks among the top publications in its field, reflected in its Scopus rankings (Rank #83/389 in Food Science and Rank #175/438 in Biochemistry). Since its inception in 2013, Food Bioscience has fostered a multidisciplinary approach, bridging gaps between research in agricultural, biological, and food sciences, thus encouraging innovative solutions to the pressing challenges facing the global food supply chain. Although it currently operates under a subscription model, the journal is committed to disseminating high-quality research, making significant contributions to both academic scholarship and industry practices. Researchers, professionals, and students alike are invited to explore the wealth of knowledge contained within its pages as it plays a pivotal role in shaping the future of food bioscience.