Acta Scientiarum Polonorum-Technologia Alimentaria, published by Poznan University of Life Sciences, is a revered journal in the field of food science, showcasing cutting-edge research and innovations in food technology. Established as a leading platform within its domain, this journal is indexed under Scopus and ranks in the 2023 Q3 quartile for Food Science, demonstrating its commitment to high-quality scholarship. With an ISSN of 1644-0730 and E-ISSN 1898-9594, it serves as a critical resource for researchers, professionals, and students seeking to stay at the forefront of advancements in food safety, quality control, and sustainable practices. The journal has also been recognized for its contributions to the agricultural and biological sciences, positioning itself at rank #205 out of 389 in this competitive field. While currently not offering open access, the journal's valuable insights and findings, especially as it publishes through 2024, play a crucial role in advancing knowledge and fostering collaboration among experts in the food science sector.

The International Food Research Journal, published by UNIV PUTRA MALAYSIA PRESS, serves as a pivotal platform for disseminating innovative research within the field of food science. With an ISSN of 1985-4668 and an E-ISSN of 2231-7546, the journal has successfully established its presence since its inception in 2007, converging its findings through 2024. This esteemed journal holds a Q3 ranking in Food Science, illustrating its valuable contributions to the field as demonstrated by its Scopus rank of 276 out of 389, placing it in the 29th percentile among its peers in Agricultural and Biological Sciences. Although it operates under a traditional publishing model, its academic integrity and focus on high-quality research ensure that it remains a vital resource for researchers, professionals, and students eager to explore advances in food technology, nutrition, and safety. By encouraging interdisciplinary collaboration and critical dialogue, the International Food Research Journal plays an essential role in shaping the future of food science research.

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.

Microbial Cell Factories is a premier peer-reviewed journal dedicated to the field of applied microbiology and biotechnology, published by BMC in the United Kingdom since 2002. With an impressive impact factor, this journal has consistently ranked within the Q1 category across multiple disciplines, including Applied Microbiology, Bioengineering, and Biotechnology, showcasing its significance in the scientific community. The journal’s commitment to open access ensures that innovative research is freely available to researchers, professionals, and students worldwide, fostering collaboration and knowledge dissemination. With a strong presence in Scopus rankings, Microbial Cell Factories is recognized for its contributions to advancing the understanding and application of microbial processes in production systems, making it an essential resource for those involved in the microbiological and biotechnological fields.

Journal of Microbiology Biotechnology and Food Sciences, published by SLOVAK UNIV AGRICULTURE NITRA, is a distinguished open-access journal dedicated to advancing scholarship in the interrelated fields of microbiology, biotechnology, and food sciences. With an ISSN of 1338-5178, this journal has been accessible to researchers worldwide since 2011, providing a platform for innovative studies that contribute to the understanding of microbial processes, biotechnological advancements, and food science applications. As reflected in its 2023 category quartiles, the journal holds notable positions in Biotechnology (Q3) and Food Science (Q3), and while it ranks in the lower quartiles for Microbiology (Q4) and Molecular Biology (Q4), it is committed to enhancing its impact within these domains. The journal encourages the submission of high-quality research articles, reviews, and short communications that address critical issues in these fields, making it an essential resource for academics, industry professionals, and students alike. Emphasizing both foundational research and practical applications, the Journal of Microbiology Biotechnology and Food Sciences stands as a vital contributor to the scientific discourse, fostering innovation and collaboration among researchers aiming to solve pressing challenges in food safety, biotechnology development, and microbial studies.

International Journal of Dairy Technology, published by Wiley, serves as a pivotal platform for advancing research and innovation within the field of dairy science and technology. Established in 1947, this esteemed journal has garnered a significant impact factor, reflecting its influential role in disseminating critical findings and fostering discourse among professionals, researchers, and students alike. With a distinguished ranking in Q2 across several categories including Bioengineering, Food Science, and Process Chemistry and Technology, it remains integral to the academic community, demonstrating high visibility and relevance. Researchers can access a wealth of open-access content, enhancing the sharing of knowledge within the discipline. The journal’s commitment to exploring emerging trends, innovative practices, and comprehensive analyses of dairy technology ensures that it remains at the forefront of advancements in this vital area of food science and engineering.

ANNALS OF MICROBIOLOGY is a prestigious journal dedicated to advancing the field of microbiological research, published by BMC, renowned for its commitment to providing open access to vital scientific findings. With its ISSN 1590-4261 and E-ISSN 1869-2044, this journal provides a platform for the dissemination of high-quality research since its inception in 1997. Renowned for its rigorous peer-review process, it has attained a commendable Q2 ranking in the Applied Microbiology and Biotechnology category in 2023, reflecting its significant contributions to the discipline. Positioned within the 67th percentile among its peers in Scopus rankings, ANNALS OF MICROBIOLOGY continues to facilitate the exchange of innovative ideas and methodologies, serving as an essential resource for researchers, professionals, and students alike. The journal covers a broad spectrum of topics, emphasizing the intersection of microbiology with applied sciences, thereby fostering an environment that encourages collaboration and advancement in this vital field. Scholars seeking to stay at the forefront of microbiological studies will find ANNALS OF MICROBIOLOGY an invaluable addition to their academic pursuits.

Food Chemistry: Molecular Sciences is a leading academic journal published by ELSEVIER, dedicated to advancing knowledge in the fields of food science and molecular biology. With an ISSN of 2666-5662, this journal is a key platform for researchers and professionals aiming to disseminate innovative research findings from 2020 through 2024. Recognized for its quality, it stands in the Q1 category for Food Science and Q2 for Molecular Biology as of 2023, showcasing its commitment to high-impact publications. The journal is indexed in Scopus, earning ranks of #98/389 (74th percentile) in Agricultural and Biological Sciences - Food Science and #214/410 (47th percentile) in Biochemistry, Genetics and Molecular Biology - Molecular Biology. Each article represents cutting-edge research that drives the understanding and application of molecular principles in food chemistry, making it an essential resource for anyone involved in the field. Although this journal does not offer open access, its rigorous peer-review process ensures that the content is reliable and of significant academic value, contributing profoundly to the body of knowledge in the respective disciplines. Located in Amsterdam, Netherlands, Food Chemistry: Molecular Sciences continues to inspire scholarly discussion and innovation within the scientific community.

The Annual Review of Food Science and Technology, published by ANNUAL REVIEWS, is an esteemed journal dedicated to advancing the knowledge within the field of food science. With an impressive Q1 ranking in the Food Science category, and ranking as #6 out of 389 in the Scopus Agricultural and Biological Sciences category, the journal serves as a vital resource for researchers, professionals, and students. This publication encapsulates comprehensive reviews and cutting-edge research, helping to bridge the gap between research and practical application. Though it does not offer Open Access, it provides valuable insights into various aspects of food science from 2010 to 2024, ensuring that its readership stays at the forefront of emerging trends and innovations. The journal's focus on high-quality, peer-reviewed articles makes it a critical platform for scholars looking to deepen their understanding and contribute to this rapidly evolving field.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, published by the American Chemical Society, serves as a premier platform for disseminating cutting-edge research in the field of agricultural and food chemistry. With an impressive impact factor and ranked in the Q1 quartile for both Agricultural and Biological Sciences and Chemistry categories, this journal is recognized for its high-quality contributions that influence practices in food safety, nutrition, and agricultural productivity. Since its inception in 1953, the journal has dedicated itself to providing valuable insights and innovative approaches to complex challenges facing these intertwined fields. Researchers and professionals in academia and industry alike will find the JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY to be an essential resource for advancing knowledge and fostering collaboration in agricultural sciences and food chemistry.