The International Journal of Wine Business Research, published by Emerald Group Publishing Ltd, is a pivotal resource for scholars and practitioners in the dynamic field of wine business management. Established in 2007, this journal has emerged as a significant platform for disseminating innovative research and insights concerning the wine industry, and is indexed under Scopus with a commendable ranking of #72 out of 218 in the General Business, Management, and Accounting category, achieving a percentile ranking of 67th. With a 2023 Q2 category rank in the Business, Management and Accounting (miscellaneous) sector, the journal is recognized for its valuable contributions to understanding the complexities of wine production, marketing, and consumption. Although it is not an Open Access journal, it offers a wealth of knowledge geared toward enhancing the understanding of both the academic community and industry professionals. By bridging theory and practice, the International Journal of Wine Business Research aims to foster a comprehensive dialogue around emerging trends, sustainability issues, and the socio-economic impacts of the wine business globally.

Welcome to the Journal of Sensory Studies, an influential publication dedicated to advancing research in the fields of food science and sensory systems. Published by Wiley, this esteemed journal, with an ISSN of 0887-8250 and E-ISSN of 1745-459X, has been at the forefront of sensory research since its inception in 1986. With a commitment to high-quality scholarship, the journal holds a Q2 ranking in Food Science and a Q4 ranking in Sensory Systems, reflecting its significant impact in these specialized areas. Researchers and professionals will find a wealth of knowledge as the journal disseminates critical insights on sensory perception, food product development, and innovative methodologies in sensory evaluation. The journal does not currently offer open access options, making it crucial for institutions and scholars focused on sensory research to stay connected. As the field evolves, the Journal of Sensory Studies continues to redefine standards and forge pathways for future inquiry through its engaging articles, fostering a deeper understanding of sensory experiences and their implications.

ENTRE CIENCIA E INGENIERIA is a dedicated academic journal published by Universidad Católica Pereira, focusing on the interdisciplinary fields of science and engineering. With an ISSN of 1909-8367 and an E-ISSN of 2539-4169, this journal aims to disseminate high-quality research that advances knowledge and practice within these dynamic fields. Despite not being an open-access publication, it provides critical insights and valuable resources for researchers, professionals, and students passionate about the latest developments in science and engineering. The journal serves as a platform for innovative studies, encouraging collaboration and the exchange of ideas that propel the community forward. Situated in Pereira, Risaralda, Colombia, it reflects the academic rigor and commitment to excellence that the university embodies, making it an essential resource for those invested in the future of scientific inquiry and engineering solutions.

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.

HORTSCIENCE is a prestigious journal published by the American Society for Horticultural Science, focusing on the latest research and developments in the field of horticulture. With an ISSN of 0018-5345 and an E-ISSN of 2327-9834, this journal has established itself as a vital resource for horticultural scientists, practitioners, and educators since its inception. As of 2020, it has embraced an Open Access model, promoting the dissemination of scientific knowledge and enabling wider accessibility to its rich content. HORTSCIENCE currently holds a Q2 ranking in the Horticulture category for 2023, placing it in the top tier of its field with a Scopus rank of 36 out of 115 in the area of Agricultural and Biological Sciences. This journal publishes empirical research, significant advancements, and comprehensive reviews that contribute to the understanding and improvement of horticultural practices, making it an essential publication for anyone involved in horticultural research or education.

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.

Applied Food Research, published by Elsevier, is an esteemed journal that plays a critical role in advancing the field of Food Science. With an ISSN of 2772-5022, the journal has established itself as a premier outlet for high-quality research, achieving a commendable Q1 ranking in the 2023 Food Science category and a 63rd percentile in Scopus rankings for Agricultural and Biological Sciences. Covering a diverse range of topics from food safety to innovative processing techniques, Applied Food Research seeks to publish pioneering studies that enhance our understanding of food systems and contribute to broader discussions on sustainability and nutrition. As it converges on its fourth year of publication, researchers, professionals, and students alike are encouraged to engage with its content through various open access options, ensuring widespread dissemination of knowledge in a field that is vital to global health and well-being. Operating out of Amsterdam, Netherlands, this journal is poised to be an indispensable resource for anyone dedicated to making significant contributions in the domain of food science.

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.

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.