Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology is a distinguished academic journal published by GALATI UNIV PRESS, dedicated to advancing knowledge in the field of food technology. With an open access format since 2007, this journal enhances accessibility to research findings and facilitates the dissemination of innovative ideas among researchers, professionals, and students worldwide. The journal holds a noteworthy position in its category, boasting a 2023 Q3 ranking in both Food Science and Industrial and Manufacturing Engineering, indicating its relevance and contribution to these critical fields. As it converges years of publication from 2012 to 2023, it encapsulates an evolving body of knowledge that reflects the latest advancements and research trends. Although it may not yet have a defined HIndex, its presence in Scopus with ranks of #253 in Industrial and Manufacturing Engineering and #278 in Food Science underscores its emerging impact. This journal is particularly significant for those engaged in research related to food technology and engineering, facilitating dialogue and collaboration within the community while addressing pressing challenges and innovations in food processing and safety. With its commitment to quality research, Annals of the University Dunarea de Jos of Galati serves as an essential resource for fostering knowledge and promoting scientific discussion.

Current Opinion in Food Science is a premier peer-reviewed journal published by ELSEVIER SCI LTD that focuses on the latest advancements and research in the domain of food science and technology. With its ISSN 2214-7993 and E-ISSN 2214-8000, this journal serves as a critical platform for researchers and professionals to share insights and opinions on emerging trends, innovations, and challenges faced in food science. The journal enjoys an impressive impact factor and ranks in the first quartile (Q1) in both Applied Microbiology and Biotechnology and Food Science, symbolizing its influence and reputation in the field. It is strategically located in the Netherlands and conducts its academic dialogue with a broad scope that includes essential topics in food safety, nutrition, and sustainable practices. Operating from 2015 to 2024, the journal has established itself as a critical resource for the global academic community, boasting excellent Scopus rankings—#9 out of 389 in Food Science and #6 out of 127 in Applied Microbiology and Biotechnology—indicating its high relevance and impact. Readers can look forward to insightful articles and comprehensive reviews that bridge the gap between fundamental research and practical application in the ever-evolving food science landscape.

Food Bioscience is a leading peer-reviewed journal published by Elsevier, dedicated to advancing the understanding of the complex interplay between food science and biosciences. With an impressive Impact Factor that places it in the Q1 and Q2 quartiles for Food Science and Biochemistry respectively, the journal consistently ranks among the top publications in its field, reflected in its Scopus rankings (Rank #83/389 in Food Science and Rank #175/438 in Biochemistry). Since its inception in 2013, Food Bioscience has fostered a multidisciplinary approach, bridging gaps between research in agricultural, biological, and food sciences, thus encouraging innovative solutions to the pressing challenges facing the global food supply chain. Although it currently operates under a subscription model, the journal is committed to disseminating high-quality research, making significant contributions to both academic scholarship and industry practices. Researchers, professionals, and students alike are invited to explore the wealth of knowledge contained within its pages as it plays a pivotal role in shaping the future of food bioscience.

FOOD RESEARCH INTERNATIONAL is a premier academic journal published by ELSEVIER, specializing in the field of Food Science. With an impressive impact factor and ranked Q1 in the 2023 category quartiles, it stands at the forefront of research, positioned 17th out of 389 in the Scopus ranking for Agricultural and Biological Sciences, attaining a commendable 95th percentile. The journal publishes high-quality, peer-reviewed articles that cover a broad spectrum of topics, including food safety, quality control, nutrition, and biotechnology, making it an invaluable resource for academics, industry professionals, and students alike. As FOOD RESEARCH INTERNATIONAL seeks to enhance understanding and advance technologies related to food, it encourages innovative perspectives and interdisciplinary research. The journal, active from 1992 and continuing through 2024, is an essential platform for disseminating vital findings and fostering collaboration within the global food science community.

Food Production Processing and Nutrition, published by SpringerNature, stands at the forefront of advancing knowledge in the vibrant fields of food science, nutrition, and public health. This esteemed Open Access journal, operational since 2019, plays a pivotal role in disseminating breakthrough research that intersects food production processes with nutritional insights, making it an invaluable resource for researchers, professionals, and students alike. With a commendable 2023 impact factor reflecting its robust scholarly contributions — Q1 in Food Science and Q2 in both Nutrition and Dietetics and Public Health, Environmental and Occupational Health — the journal not only emphasizes the importance of innovative food processing methods but also addresses pressing nutritional challenges faced globally. Located in the United Kingdom, it claims an impressive Scopus ranking, with a notable percentile standing across various categorical metrics. As such, Food Production Processing and Nutrition is essential for anyone aiming to deepen their understanding of how food systems impact public health through effective processing and nutritional strategies.

Welcome to the Journal of Future Foods, a prominent peer-reviewed publication dedicated to advancing knowledge and innovation within the realms of Agricultural and Biological Sciences, Food Science, and Nutrition and Dietetics. Published by KEAI PUBLISHING LTD in China, this journal has rapidly achieved a distinguished reputation, reflected in its impressive Q1 category ranking for both Agricultural and Biological Sciences and Food Science, along with a strong standing in Nutrition and Dietetics. The journal, which spans the period from 2021 to 2025, is committed to fostering interdisciplinary research that addresses the challenges and opportunities presented by the future of food. With a focus on open access, the Journal of Future Foods aims to disseminate crucial findings and foster collaborative dialogue among researchers, professionals, and students alike. By submitting your work, you not only contribute to cutting-edge advancements in the field but also join a vibrant community engaged in redefining the future of food systems.

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.

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.

eFood is a pioneering journal in the field of food science, published by the esteemed WILEY. With its impactful emergence, the journal has rapidly established itself within the academic community, evidenced by its impressive Q1 category ranking in Food Science as of 2023, and a commendable position at Rank #95 out of 389 in the Scopus database. Covering a wide spectrum of topics related to food innovation, technology, safety, and nutrition, eFood serves as an indispensable platform for researchers, industry professionals, and students who are at the forefront of advancing our understanding of food systems. The journal notably operates with an open-access model, promoting wide dissemination of knowledge while enhancing the visibility of high-quality research. As we look forward to converging years from 2020 to 2024, eFood is poised to foster rigorous scientific discourse and contribute significantly to the future of food science research.