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.

Current Research in Nutrition and Food Science is a premier academic journal dedicated to advancing knowledge in the fields of nutrition and food science. Published by ENVIRO RESEARCH PUBLISHERS, this journal serves as a critical platform for researchers, professionals, and students to disseminate impactful research findings. With its Q3 ranking in both Food Science and Medicine (miscellaneous) categories for 2023, it reflects its commitment to quality and relevance within these disciplines. The journal operates under an open access model, ensuring that its content is readily available to a global audience, thus promoting collaboration and innovation across various sectors. Covering a wide range of topics from agricultural practices to the biochemical aspects of nutrition, Current Research in Nutrition and Food Science invites contributions that push the boundaries of understanding, addressing contemporary challenges in food safety, dietary health, and nutrition policies. As it continues its journey from 2013 to 2024 and beyond, the journal occupies an essential role in fostering a dialogue among scholars and practitioners, supporting the advancement of science and, ultimately, healthier global communities.

The International Journal of Gastronomy and Food Science, published by ELSEVIER, serves as a premier platform for scholars and practitioners in the domains of gastronomy and food science. With an ISSN of 1878-450X and E-ISSN 1878-4518, this journal has been recognized for its impact, holding a prestigious Q1 ranking in Cultural Studies and a Q2 ranking in Food Science as of 2023, thereby reflecting its influence and relevance in the field. It is particularly noted for its robust Scopus rankings, placing 28th out of 1304 in Social Sciences - Cultural Studies, advocating for high-quality research with a 97th percentile ranking, and 117th in Agricultural and Biological Sciences – Food Science with a 70th percentile ranking. This open-access journal offers a comprehensive exploration of food-related issues, aiming to bridge the gap between culinary arts and scientific research, enhancing the understanding of food systems and cultural significance. For researchers, professionals, and students alike, the International Journal of Gastronomy and Food Science is an invaluable resource, dedicated to fostering innovation and comprehensive discourse in culinary studies.

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.

SOCIOLOGIA RURALIS, published by Wiley, stands as a leading academic journal in the field of sociology and political science, boasting an impressive Q1 classification in the 2023 category quartiles. With an ISSN of 0038-0199 and E-ISSN 1467-9523, this journal has been a cornerstone of rural sociological research since its inception in 1960. SOCIOLOGIA RURALIS aims to explore the complexities of rural communities, the dynamics of rural-urban interactions, and the sociopolitical structures that influence rural life. Its esteemed standing is reflected in its Scopus rank of 77 out of 1466, placing it in the 94th percentile of social sciences journals. Although currently not an open-access publication, the journal provides critical insights that significantly advance the understanding of rural issues, making it an essential resource for researchers, practitioners, and students dedicated to the field.

Elementa: Science of the Anthropocene is an esteemed Open Access journal published by University of California Press, dedicated to advancing interdisciplinary research that addresses the complexities of the Anthropocene epoch. Since its inception in 2013, it has established itself as a leading platform for the dissemination of innovative ideas across several disciplines, including atmospheric science, ecology, environmental engineering, geology, geotechnical engineering, and oceanography, achieving Q1 status in each of these fields as of 2023. With an impact factor reflecting its significant contribution to the scholarly community, Elementa ranks favorably in various Scopus categories, being placed in the 88th percentile in Earth and Planetary Sciences for both Geology and Oceanography. The journal's open-access model ensures that valuable research findings are accessible to a broader audience, fostering collaboration among researchers, professionals, and students dedicated to tackling pressing environmental challenges. Located in Oakland, California, Elementa continues to uphold a mission that underscores the importance of sustainable solutions and comprehensive understanding of the Anthropocene.

Global Food Security - Agriculture Policy Economics and Environment is a leading interdisciplinary journal published by Elsevier that addresses critical issues in food security through the lens of agriculture, economics, and environmental sustainability. With an impressive impact factor and a distinguished placement in the Q1 quartile across multiple categories including Ecology, Food Science, and Safety Research for 2023, this journal is a vital resource for researchers and practitioners aiming to address modern challenges in global food systems. Covering essential topics from agricultural policy to ecological implications, the journal provides a platform for innovative research and policy discussions that foster the advancement of food security on a global scale. Notably, it is indexed in Scopus, where it ranks in the top percentiles across its relevant categories, reflecting its significance in the field. The journal is accessible to a wide audience, making it an indispensable source of knowledge for professionals and students aiming to tackle the complex interplay between food production and environmental stewardship.

Nutrition & Food Science, published by EMERALD GROUP PUBLISHING LTD, is a prominent journal dedicated to advancing the understanding of nutritional science and food technology. With an ISSN of 0034-6659 and an E-ISSN of 1758-6917, this journal has provided a platform for scholarly articles, reviews, and insightful research since its inception in 1971. The journal is recognized in the Q3 quartile for both Food Science and Nutrition and Dietetics categories, showcasing its moderate impact within the field. Currently ranked #202 in Food Science and #81 in Nutrition and Dietetics based on Scopus metrics, it caters to a diverse audience of researchers, practitioners, and students eager to explore the latest findings and developments. While not an open-access journal, it offers various subscription options for individuals and institutions keen on accessing high-quality research. With a commitment to interdisciplinary collaboration and practical applications, Nutrition & Food Science is an essential resource for those invested in improving health outcomes through informed dietary practices and food innovations.

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.

ACTA ALIMENTARIA is a renowned journal in the field of food science, published by AKADEMIAI KIADO ZRT, based in Hungary. Since its inception in 1973, it has served as a vital platform for disseminating high-quality research on food chemistry, microbiology, nutrition, and technology, contributing significantly to the advancement of knowledge in the agricultural and biological sciences. Currently classified in the Q3 quartile of the 2023 Food Science category, the journal is positioned to address pressing issues pertaining to food safety, quality, and sustainability, making it an invaluable resource for researchers, professionals, and students alike. Although it does not currently offer open access, the journal maintains a strong reputation with a readership keenly interested in the latest developments in food science. With a Scopus rank placing it in the 38th percentile of its category, ACTA ALIMENTARIA continues to be a pivotal reference for those engaged in food research and innovation.