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.

Foodborne Pathogens and Disease is a leading peer-reviewed journal, published by MARY ANN LIEBERT, INC, that focuses on the critical field of food safety and microbiology. With a robust ISSN of 1535-3141 and an E-ISSN of 1556-7125, this journal has established itself as a pivotal resource since its inception in 2004. It serves as an essential platform for researchers, professionals, and students dedicated to understanding the risks associated with foodborne pathogens and their impact on public health. The journal holds impressive rankings, being categorized in Q1 for Animal Science and Zoology and Q2 for Applied Microbiology and Biotechnology and Food Science according to the latest quartiles. Additionally, it ranks high within Scopus, occupying the 90th percentile in Agricultural and Biological Sciences (Animal Science and Zoology). Though not an open-access publication, it provides valuable insights and data that contribute to the evolving discourse on food safety, the prevention of foodborne diseases, and the advancement of biotechnology in food science. As it converges towards its 20th anniversary in 2024, Foodborne Pathogens and Disease continues to be an indispensable source of information for those committed to the betterment of food safety and public health.

FOOD AND AGRICULTURAL IMMUNOLOGY, published by Taylor & Francis Ltd, is a distinguished journal dedicated to the intersection of immunology and agricultural sciences, providing valuable insights in areas such as food safety, plant health, and disease resistance since its inception in 1989. Operating as an Open Access journal since 2017, it offers researchers and professionals unrestricted access to groundbreaking studies and reviews that advance the understanding of immunological responses in agricultural contexts. With its current quartile rankings of Q2 in Agronomy and Crop Science and Q3 in Food Science, as well as Q4 in Immunology, the journal has established itself as a vital resource for those aiming to enhance the quality and safety of food production through innovative research. By leveraging its impressive Scopus rankings across various categories, the journal promotes interdisciplinary collaboration and knowledge dissemination pertinent to both scientists and policymakers engaged in the agricultural and food sectors.

Journal of Pure and Applied Microbiology, published by DR M N KHAN, is an esteemed Open Access journal that has been dedicated to advancing the frontiers of microbiological research since its inception in 2007. Located in Bhopal, Madhya Pradesh, India, this journal presents a platform for researchers and professionals in the fields of Applied Microbiology and Biotechnology, offering insights that span a diverse range of topics critical to both scientific progress and industrial applications. As of 2023, the journal is categorized in the Q3 and Q4 quartiles, demonstrating its relevance and growing impact within the community—ranking #219 in Biochemistry, Genetics and Molecular Biology and #93 in Immunology and Microbiology. With an emphasis on accessibility, the journal has embraced an Open Access format since 2017, allowing for a wider dissemination of knowledge. By publishing high-quality research, the Journal of Pure and Applied Microbiology plays a pivotal role in fostering innovation and collaboration among researchers, students, and industry professionals alike.

The Archives of Microbiology, published by Springer, is a reputable journal in the field of microbiology, serving as a vital platform for the dissemination of groundbreaking research and critical reviews since its inception in 1974. With an ISSN of 0302-8933 and an E-ISSN of 1432-072X, this journal operates out of Germany and maintains a global reach, promoting high-quality scholarship across multiple disciplines, including biochemistry, genetics, and molecular biology, as evidenced by its Q2 ranking in Medicine (miscellaneous) and consistent Q3 placements in other categories in 2023. Although the journal does not offer open access options, its rigorous peer-review process ensures that published articles are of the highest standard, making it an essential resource for researchers, professionals, and students keen on advancing their understanding of microbial sciences. As the journal converges toward 2024, it remains committed to fostering innovative microbiological research and facilitating interdisciplinary dialogue within the scientific community.

Probiotics and Antimicrobial Proteins, published by SPRINGER, is a pivotal journal dedicated to the exploration and advancement of research in the fields of microbiology, molecular biology, and molecular medicine. With a strong impact reflected in its Q2 categorization for 2023 across multiple disciplines, this journal serves as an essential platform for disseminating innovative findings related to probiotics, antimicrobial peptides, and their implications in health and disease management. Spanning its converged years from 2009 to 2024, the journal provides impactful insights that cater to a broad audience including researchers, healthcare professionals, and students who are eager to explore the intersections of microbiological science and therapeutic applications. While currently offering subscription access, the relevance and quality of the published articles ensure that it remains an indispensable resource for those seeking to stay at the forefront of microbial research and its practical applications.

LWT - Food Science and Technology is a premier academic journal published by Elsevier, specializing in the multifaceted fields of food science and technology. With a distinguished presence since its inception in 1973, this journal has evolved to become a vital resource for researchers and professionals aiming to advance knowledge in food safety, preservation, processing, and sensory analysis. Currently ranked in the Q1 quartile of food science journals, it holds an impressive Scopus ranking of 22 out of 389 in the Agricultural and Biological Sciences category, placing it in the 94th percentile. While certain articles may be available via subscription, LWT is committed to disseminating cutting-edge research that enhances food quality and innovation. This journal not only serves as a critical platform for the exchange of scientific ideas but also addresses contemporary challenges in food technology, ensuring that it remains essential for scholars, industry professionals, and students alike seeking to contribute to and stay abreast of advancements in the field.

FOOD BIOTECHNOLOGY is an essential journal for those engaged in the rapidly evolving fields of food science, biotechnology, and applied microbiology. Published by Taylor & Francis Inc., this journal has been a prominent platform since its inception in 1987, with a convergence of insights expected to continue until 2024. With an ISSN of 0890-5436 and an E-ISSN of 1532-4249, it holds significant academic weight, reflected in its 2023 rankings which place it in the Q3 category for both Applied Microbiology and Biotechnology and Biotechnology, alongside a stronger Q2 classification in Food Science. Although it currently does not operate as an open-access journal, its contributions to food biotechnology are invaluable for researchers, professionals, and students alike, providing a rigorous peer-reviewed outlet for innovative studies that advance the understanding of food processing, safety, and biotechnological applications. The journal’s relevance is further underscored by its Scopus rankings, which position it within the top tiers of its respective categories, making it a critical resource for the scientific community aiming to pioneer advancements in food biotechnology.

REVISTA ARGENTINA DE MICROBIOLOGIA, published by the ASOCIACION ARGENTINA MICROBIOLOGIA, stands as a prominent open-access journal in the field of microbiology and medicine since its establishment in 1979. With an ISSN of 0325-7541 and an E-ISSN of 1851-7617, this journal has paved the way for disseminating high-quality research while enhancing accessibility for academics and practitioners worldwide. The journal has achieved notable rankings, being classified in Q3 for Medicine (miscellaneous) and Q3 for Medical Microbiology in 2023, reflecting its commitment to advancing knowledge in these critical areas. Despite its relatively modest impact factors, it occupies a vital niche in the academic landscape, fostering collaborations and innovative research among experts. With Open Access available since 2013, REVISTA ARGENTINA DE MICROBIOLOGIA not only facilitates widespread distribution of valuable scientific information but also empowers researchers, professionals, and students to stay abreast of the latest findings and developments in microbiology. For those engaged in the evolving realm of microbiology, this journal serves as an essential resource for sharing insights and advancing the scientific community.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, published by Wiley-Hindawi, stands as a vital resource within the fields of Food Science, Chemical Engineering, and Chemistry. With an ISSN of 0145-8892 and an E-ISSN of 1745-4549, the journal has been a beacon of knowledge since its inception in 1977, continuing to provide valuable insights to the research community until 2024. Recognized for its quality, it holds a noteworthy Q2 ranking in 2023 across multiple categories, including Food Science and Chemical Engineering, indicating its influential contribution to the academic discourse. Although it offers no open access, the journal remains a crucial platform for disseminating groundbreaking research and innovative methodologies in food processing and preservation. Researchers, professionals, and students can significantly benefit from its comprehensive reviews, original research articles, and case studies, aimed at advancing knowledge and practices in food technology. By bridging the gap between theoretical advancements and practical applications, the JOURNAL OF FOOD PROCESSING AND PRESERVATION plays an essential role in addressing global food safety, sustainability, and quality challenges.