NFS Journal, published by ELSEVIER, is at the forefront of research in the fields of Food Science and Nutrition and Dietetics, boasting an impressive impact factor that underscores its significance. With an Open Access model since 2015, the journal facilitates widespread dissemination and accessibility of high-quality research, making it a valuable resource for scholars and practitioners alike. Located in Germany, this journal has made its mark with its prestigious Q1 ranking in both Food Science and Nutrition and Dietetics as of 2023, positioning it among the top-tier journals in these disciplines. Additionally, it holds an outstanding standing in Scopus rankings, being placed at 10th out of 140 in Nutrition and Dietetics and at 27th out of 389 in Food Science, reflecting its influence and reach within the global academic community. The NFS Journal is dedicated to publishing the latest advancements and practices that shape our understanding of the relationship between food, health, and nutrition, appealing to researchers, professionals, and students eager to stay updated with novel insights and breakthroughs.

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.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, published by SAGE Publications Ltd, is a premier journal in the fields of food science and technology, serving as a crucial platform for the dissemination of innovative research and practical applications from 1995 through to 2024. With an impact factor reflecting its significant standing—ranking in the Q2 quartile for Chemical Engineering, Food Science, and Industrial and Manufacturing Engineering—this journal plays an instrumental role in advancing the interdisciplinary study of food systems. Researchers, professionals, and students can access high-quality contributions that address the latest developments and trends in food technology, safety, and processing. Located in the United States, FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL also boasts commendable Scopus rankings, ensuring its articles are both relevant and widely cited within the academic community. As a vital resource for anyone engaged in food science research, этот журнал fosters knowledge sharing and innovation in the ever-evolving landscape of food technology.

Nutrition & Dietetics is a premier peer-reviewed journal published by WILEY that serves as a key resource for researchers, professionals, and students in the fields of nutrition, dietetics, and public health. With its ISSN 1446-6368 and E-ISSN 1747-0080, the journal focuses on disseminating high-quality research that addresses contemporary issues in food science, dietary practices, and nutritional health. Ranked in the Q2 category in both Nutrition and Dietetics and Public Health for the year 2023, it enjoys an impressive standing within its scientific community, reflected in Scopus ranks placing it in the top percentile of its categories. Although not an Open Access journal, readers can access a wealth of knowledge from studies converging from 2006 to 2024. The journal's commitment to advancing evidence-based practices makes it indispensable for those engaged in bridging the gap between nutrition science and practical application, while it continues to evolve alongside emerging research and global health trends.

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.

Foods is a premier open access journal published by MDPI, based in Switzerland, that has been at the forefront of disseminating high-quality research in the fields of food science, health professions, and plant science since its establishment in 2012. With an impressive convergence of interdisciplinary studies spanning various aspects of food, nutrition, and microbiology, the journal aims to provide a comprehensive platform for researchers and professionals to share innovative ideas and findings. Maintained as a Q1 journal in multiple categories for 2023, including Food Science and Health Professions, Foods has garnered significant recognition within the academic community, reflected in its strong Scopus rankings and percentiles across various disciplines. The journal not only promotes open access to enhance the visibility and accessibility of research but also encourages the exploration of sustainable food systems and health-related issues, thus contributing to essential discussions in today's society. For those looking to advance their understanding and expertise in food-related sciences, Foods serves as an enduring resource for groundbreaking studies and critical insights.

Czech Journal of Food Sciences is a premier publication in the field of food science, disseminating vital research since its inception in 1999 and transitioning to Open Access in 2007. Published by the Czech Academy Agricultural Sciences, this journal facilitates the exchange of knowledge among researchers, professionals, and students dedicated to advancing the understanding of food systems, safety, and technology. With an ISSN of 1212-1800 and an E-ISSN of 1805-9317, it holds a respectable position with a Q3 ranking in the Food Science category for 2023, illustrating its commitment to high-quality research despite its Scopus rank of 209 out of 389, situated in the 46th percentile. Located in the heart of the Czech Republic, at TESNOV 17, PRAGUE 117 05, this journal serves as an essential resource for those involved in agricultural and biological sciences, paving the way for innovative discoveries and applications in food science.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, published by WILEY, serves as a premier platform for the dissemination of cutting-edge research in the field of food science and technology. With an ISSN of 0950-5423 and E-ISSN 1365-2621, this journal has been committed to publishing high-quality research since 1966 and is set to continue its impactful contributions through 2024. Recognized for its excellence, it holds a Q1 ranking in Food Science and a Q2 ranking in Industrial and Manufacturing Engineering as of 2023. The journal ranks #95/384 in Industrial and Manufacturing Engineering and #100/389 in Food Science on Scopus, placing it within the top quartiles of these fields. Although it does not currently offer Open Access, researchers and professionals benefit from access to a wealth of knowledge that advances understanding in both applied and theoretical aspects of food science. This journal is indispensable for anyone in the academic and professional domains who seeks to stay abreast of innovations and trends shaping the food industry.

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.

International Journal of Food Sciences and Nutrition, published by Taylor & Francis Ltd, is a premier, peer-reviewed journal that has established itself as a leading platform for the dissemination of cutting-edge research in the field of food science and nutrition. With an impressive Q1 categorization and an academic rank of #59/389 in Scopus’s Agricultural and Biological Sciences category, this journal is recognized for its significant impact, facilitating critical discussions and advancements related to food quality, safety, and nutritional health. Its historical significance, covering research from as early as 1947 to the present day, underscores the journal's long-standing commitment to scientific rigor and innovation. Researchers and professionals benefit from this journal's comprehensive and diverse range of studies, contributing to informed practices and developments in the food industry and public health. Although the journal is not open access, it provides various access options, ensuring that high-quality research is available to academics and practitioners alike. Stay connected with current trends and breakthroughs in food sciences and nutrition through this highly respected publication.