The American Journal of Enology and Viticulture, published by the American Society of Enology and Viticulture, serves as a pivotal platform for scholarly research in the disciplines of enology and viticulture. With a distinguished ISSN of 0002-9254 and an E-ISSN of 1943-7749, this esteemed journal has been contributing significant insights since its inception in 1973. Currently residing in the prestigious Q2 category for both Food Science and Horticulture, it ranks impressively among its peers, standing at #27 out of 115 in the Horticulture sector and #165 out of 389 in Food Science, reflecting its impact and relevance in agricultural research. The journal offers a wealth of valuable research articles, reviews, and studies that explore the intricacies of grape cultivation and wine production, making it an indispensable resource for researchers, professionals, and students keen on advancing their knowledge in these fields. Although it does not currently operate under an open-access model, the rigorous peer-review process ensures that only high-quality, scientifically sound content is disseminated, promoting innovation and collaboration in the pursuit of excellence in viticulture and enology.

Scientia Agropecuaria, an esteemed journal published by the Universidad Nacional de Trujillo’s Faculty of Agricultural Sciences, is dedicated to advancing research in the fields of Agronomy, Animal Science, and Soil Science. With a rich heritage since its inception, the journal has embraced Open Access since 2010, ensuring global dissemination of knowledge to researchers and practitioners. Hailing from Trujillo, Peru, it plays a vital role in the scientific community, capturing a Q3 ranking across multiple categories in the 2023 category quartiles, which reflects its growing influence, supported by its commendable Scopus percentile rankings. The scope of the journal is to publish original research, reviews, and insights that address critical issues and innovations in agriculture and related fields, making it a key resource for researchers, professionals, and students aiming to stay abreast of cutting-edge developments. As the journal continues its convergence until 2024, it remains an important platform for impactful contributions to the agricultural sciences.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, published by the Japanese Society of Food Science & Technology, is a pivotal journal that encompasses a wide spectrum of research in the fields of food science, biotechnology, and engineering. With its ISSN number 1344-6606 and a digital counterpart E-ISSN 1881-3984, this journal aims to disseminate cutting-edge research and innovative technologies that enhance food safety, quality, and sustainability. Recognized for its contributions, it holds a Q3 category ranking in multiple disciplines, including Food Science and Biotechnology, indicating a significant role in advancing academic discourse. Researchers and professionals can benefit from its insights, as the journal covers an array of topics relevant to industrial applications, marketing strategies, and scientific advancements. Although not an open-access journal, it has a wide reach and is committed to providing high-quality, peer-reviewed content essential for scholars and practitioners in the food science community from 1999 to 2024.

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 TECHNOLOGY, published by the Institute of Food Technologists, is a pivotal journal dedicated to the advancement of knowledge and innovation in the food industry. With its ISSN 0015-6639, this esteemed publication aims to bridge the gap between food science research and practical applications, addressing ongoing challenges and technological advancements in food production, preservation, and safety. Although currently not an open-access journal, FOOD TECHNOLOGY continues to serve as a critical resource for food scientists, engineers, and industry professionals seeking to stay at the forefront of emerging trends and research in the field. Recognized for its impact within the academic community, it holds a Q4 ranking in Chemistry, Food Science, and Industrial and Manufacturing Engineering categories, reflecting its importance in disseminating valuable information. Researchers and practitioners alike will find in its pages a wealth of insights that can influence practices and policies in food technology. The journal's editorial team, committed to upholding rigorous standards, ensures that each issue is a thorough representation of high-quality research and a valuable addition to the body of food science literature.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, published by SPRINGER INDIA, is a distinguished peer-reviewed journal that has been contributing to the ever-evolving field of food science since its inception in 1974. With an ISSN of 0022-1155 and E-ISSN 0975-8402, this journal holds a commendable position in the Q2 category for Food Science, as per the 2023 metrics, and ranks #58 out of 389 in Scopus's Agricultural and Biological Sciences sector, achieving an impressive 85th percentile. The journal publishes high-quality research articles, reviews, and case studies that cover a wide array of topics, from food preservation to innovative technologies in food processing. Although it is not an open-access journal, it endeavors to disseminate essential knowledge and research strategies that advance food science and benefit both industry professionals and academia. The geographical reach of the journal, alongside its rigorous editorial standards, solidifies its stature as a pivotal resource for researchers, professionals, and students dedicated to the enhancement of food science practices and technologies.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, published by WILEY, serves as a premier platform for the dissemination of cutting-edge research in the field of food science and technology. With an ISSN of 0950-5423 and E-ISSN 1365-2621, this journal has been committed to publishing high-quality research since 1966 and is set to continue its impactful contributions through 2024. Recognized for its excellence, it holds a Q1 ranking in Food Science and a Q2 ranking in Industrial and Manufacturing Engineering as of 2023. The journal ranks #95/384 in Industrial and Manufacturing Engineering and #100/389 in Food Science on Scopus, placing it within the top quartiles of these fields. Although it does not currently offer Open Access, researchers and professionals benefit from access to a wealth of knowledge that advances understanding in both applied and theoretical aspects of food science. This journal is indispensable for anyone in the academic and professional domains who seeks to stay abreast of innovations and trends shaping the food industry.

JOURNAL OF THE INSTITUTE OF BREWING, a premier publication in the field of Food Science, is dedicated to advancing the knowledge base of brewing practices and science. Published by the esteemed Institute of Brewing, this journal features a rich history since its inception in 1904, establishing a tradition of excellence and scholarly contributions in brewing research. With an impact factor reflective of its critical role—ranked in the 77th percentile among 389 journals in its category—and categorized as Q2 in Food Science for 2023, it serves as a vital platform for researchers, professionals, and students interested in fermentation science, brewing technology, and beverage innovation. The journal encompasses a variety of topics, including, but not limited to, yeast biology, brewing processes, and sensory evaluation, ensuring a comprehensive approach to the science behind brewing. While it offers limited open-access options, its rigorous peer-review process guarantees the quality and integrity of published research. Scholars and practitioners alike are encouraged to engage with the journal’s scholarly articles to stay abreast of the latest developments and breakthroughs in the brewing industry.

NFS Journal, published by ELSEVIER, is at the forefront of research in the fields of Food Science and Nutrition and Dietetics, boasting an impressive impact factor that underscores its significance. With an Open Access model since 2015, the journal facilitates widespread dissemination and accessibility of high-quality research, making it a valuable resource for scholars and practitioners alike. Located in Germany, this journal has made its mark with its prestigious Q1 ranking in both Food Science and Nutrition and Dietetics as of 2023, positioning it among the top-tier journals in these disciplines. Additionally, it holds an outstanding standing in Scopus rankings, being placed at 10th out of 140 in Nutrition and Dietetics and at 27th out of 389 in Food Science, reflecting its influence and reach within the global academic community. The NFS Journal is dedicated to publishing the latest advancements and practices that shape our understanding of the relationship between food, health, and nutrition, appealing to researchers, professionals, and students eager to stay updated with novel insights and breakthroughs.

Australian Journal of Grape and Wine Research, published by Wiley, is a premier academic journal dedicated to advancing knowledge in the field of viticulture and enology. With an impressive impact factor reflecting its significance, the journal is ranked in the Q1 quartile for Horticulture, placing it among the top-tier journals in its category, and enjoys a commendable ranking of #15/115 in Scopus for Agricultural and Biological Sciences. The journal has been serving the scientific community since its inception in 1995 and continues to be a vital resource for researchers, professionals, and students engaged in grape and wine research. Accessible through subscription, it provides a platform for publishing innovative research findings and insightful reviews that foster discourse in viticulture, wine quality, and sustainability practices. For anyone passionate about the science of grapevine cultivation and wine production, the Australian Journal of Grape and Wine Research is an indispensable source of knowledge and inspiration.