Journal of Oleo Science, published by the Japan Oil Chemists Society, stands as a pivotal resource in the domains of chemical engineering, chemistry, and medicinal applications, with a robust commitment to advancing knowledge in oleochemical research and technology. With an ISSN of 1345-8957 and an E-ISSN of 1347-3352, this open-access journal has been accessible to a global audience since 2021, facilitating the dissemination of high-quality scholarly articles and fostering collaboration among researchers. The journal, which has converged its publication scope from 2001 to 2024, currently holds a respectable Q3 ranking across multiple categories, reflecting its impact in the academic sphere. With Scopus ranks highlighting its position in general chemistry and chemical engineering, the Journal of Oleo Science not only serves as an essential platform for the latest developments in oleo science but also encourages the exploration of innovative approaches to tackling industry challenges. Articles submitted to the journal are subjected to rigorous peer review, ensuring that only the most significant and scholarly work is presented. By championing diverse perspectives and research findings, this journal is an invaluable asset for students, professionals, and academics dedicated to advancing the fields of oleochemistry and beyond.

Carpathian Journal of Food Science and Technology, a distinguished publication from the NORTH UNIV CENTER BAIA MARE, has been a pivotal platform for disseminating groundbreaking research in the field of food science since its inception in 2009. With an ISSN of 2066-6845 and an E-ISSN of 2344-5459, this Open Access journal aims to promote knowledge and innovation, offering unrestricted access to its content, thereby enhancing visibility for authors and facilitating a wider readership. Based in Romania, the journal plays a crucial role in advancing scientific inquiry within the agricultural and biological sciences, particularly focusing on contemporary food science issues. As it continues its convergence through 2024, the journal currently holds a Q4 ranking in the Food Science category, allowing it to carve out a unique niche within the academic community despite its current Scopus percentile ranking of 19th. Scholars, researchers, and students in the field will find the journal an invaluable resource for the latest advancements and discussions, making it an essential addition to their academic pursuits.

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.

The International Journal of Food Science, published by HINDAWI LTD, stands as a crucial platform for advancing knowledge within the realm of food science. Established in 2013, this Open Access journal based in Egypt has garnered significant recognition, achieving an impressive Q2 classification in the 2023 Food Science category, which reflects its commitment to quality and impactful research. With a Scopus rank of #88 out of 389 in Agricultural and Biological Sciences and placing in the 77th percentile, this journal serves as an essential resource for researchers, professionals, and students dedicated to innovative developments and scientific exploration in food science. The journal not only provides unrestricted access to valuable research but also aims to foster collaboration and dissemination of knowledge on critical issues affecting food safety, nutrition, and technology. For those looking to keep abreast of the latest advancements, the International Journal of Food Science is certainly an indispensable addition to their academic pursuits.

Food Chemistry, published by Elsevier Science Ltd, is a leading international journal dedicated to the publication of high-quality research in the field of food chemistry. Established in 1976, this journal has made a significant impact in its realm, with an impressive 2023 impact factor and ranked Q1 in Analytical Chemistry, Food Science, and miscellaneous Medicine categories. It currently holds a remarkable Scopus ranking of #3 in Analytical Chemistry and #11 in Food Science, signifying its relevance and prestige among the top scholarly publications. With a wide scope that includes the chemistry of food composition, flavor, and safety, Food Chemistry serves as an essential resource for researchers, professionals, and students alike, offering insights and advancements in food analysis and technology. Access options may vary, and the journal is committed to disseminating innovative findings to foster knowledge and application in the dynamic field of food science.

The JOURNAL OF TEXTURE STUDIES, published by WILEY, stands as a pivotal resource in the fields of food science and pharmaceutical science. Founded in 1969 and continuing through 2024, this esteemed journal (ISSN: 0022-4901, E-ISSN: 1745-4603) dedicates itself to the study of texture—a critical parameter in product development, quality control, and consumer preference. With a strong presence in the Scopus rankings, it is positioned in the Q2 quartile for both Food Science and Pharmaceutical Science, reflecting its significant contribution to research and innovation in these disciplines. The journal does not operate on an open access model, providing a curated selection of peer-reviewed articles that highlight advancements and methodologies in texture analysis. Its pivotal role in bridging theoretical research with practical applications makes it an essential read for researchers, professionals, and students committed to exploring and enhancing the sensory attributes of food and pharmaceutical products.

Journal of Culinary Science & Technology, published by Taylor & Francis Inc, is a prominent peer-reviewed journal dedicated to the interdisciplinary exploration of culinary science, bridging the gap between food production, technology, and gastronomy. Since its inception in 2006, this journal has become increasingly relevant in the field of Food Science, currently ranked Q3 evidenced by its Scopus classification within the agricultural and biological sciences category, which reflects its commitment to advancing knowledge and innovation. With a focus on research that encompasses everything from food safety to culinary trends and nutrition, the Journal of Culinary Science & Technology serves as an invaluable resource for researchers, industry professionals, and students alike, facilitating the sharing of key insights and practices crucial for the evolving culinary landscape. Although not an open-access journal, substantial contributions are made to the academic community through its noteworthy publications, fostering a deeper understanding of culinary methodologies and technologies.

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.

Food Analytical Methods, published by Springer, is an esteemed journal dedicated to the innovative field of analytical methodologies within the food sciences. With an ISSN of 1936-9751 and E-ISSN of 1936-976X, this journal serves as a pivotal platform for researchers and professionals to exchange insights, methodologies, and findings related to food quality analysis, safety measures, and innovative technologies in food science. As of 2023, Food Analytical Methods boasts impressive Scopus rankings, including Q2 in Analytical Chemistry and Food Science, positioning it among the top journals in its category. The journal's commitment to enhancing food safety and quality through rigorous research underscores its importance in both academic and industrial applications. Although it does not currently operate under an open-access model, it provides exceptional value through its rigorous peer-review process and comprehensive publication standards, further inviting contributions from both established and emerging scientists in the field. With coverage spanning from 2008 to 2024, this journal continues to address critical research areas, thereby shaping the future of food analytics.

OENO One, published by the International Viticulture and Enology Society (IVES), stands as a leading open-access journal dedicated to advancing the science of viticulture and enology since its inception in 2015. Operating out of France, this innovative journal is pivotal in disseminating high-quality research that impacts the fields of Food Science and Horticulture, evidenced by its notable category quartiles—Q2 in Food Science and Q1 in Horticulture as of 2023. With Scopus rankings placing it in the 82nd percentile in Horticulture and the 62nd percentile in Food Science, OENO One delivers timely insights and robust findings to its readers, fostering collaboration and knowledge exchange among researchers, professionals, and students alike. The journal embraces a forward-thinking approach, featuring research from various aspects of wine production, quality assessment, and viticultural practices, making it an essential resource for anyone involved in these disciplines.