CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, published by Taylor & Francis Inc, is a premier peer-reviewed journal dedicated to advancing the understanding of food science and nutrition. With its ISSN 1040-8398 and E-ISSN 1549-7852, this influential journal has established itself as an essential resource in the field, featuring high-quality reviews and critical analyses that foster innovation and knowledge sharing among researchers, practitioners, and academics. Recognized as a Q1 journal in Food Science, Industrial and Manufacturing Engineering, and Medicine (miscellaneous) for 2023, it ranks impressively within the top percentiles of its respective fields, making it a valuable platform for impactful research. Although the journal does not currently offer open access, it continues to attract a readership eager to explore the intricacies of food science and its applications, thereby shaping future advancements in the industry. With an extensive history dating back to 1981 and convergence up to 2024, CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION remains committed to providing comprehensive reviews that illuminate contemporary challenges and solutions in the domain of food science and nutrition.

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.

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.

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.

Food Frontiers, an esteemed publication in the Food Science domain, is proudly published by WILEY. Launched as an Open Access journal in 2020, it aims to facilitate the dissemination of high-quality research that influences contemporary food science and technology. The journal, with an E-ISSN of 2643-8429, has rapidly ascended to a Category Quartile ranking of Q1 in the Food Science category as of 2023, and boasts an impressive Scopus rank of #31 out of 389 in Agricultural and Biological Sciences, placing it in the 92nd percentile. The journal's mission is to explore innovative approaches to food production, safety, and sustainability, making it an essential resource for researchers, industry professionals, and students eager to stay at the forefront of food science advancements. With a commitment to open accessibility, Food Frontiers fosters collaboration and knowledge sharing across the globe, addressing the critical challenges and trends in feeding the world sustainably.

JOURNAL OF FOOD BIOCHEMISTRY, published by Wiley-Hindawi in the United Kingdom, is a premier peer-reviewed journal dedicated to advancing the scientific understanding of food biochemistry. With an extensive publication history spanning from 1977 to 2024, this journal aims to bridge the gap between food science and biochemistry, making significant contributions to the understanding of food structure and composition. The journal boasts impressive Scopus rankings, placing it within the top quartile in Food Science and Q2 in Biophysics and Pharmacology, affirming its influence in the field. Notably, it provides critical insights that are vital for researchers, professionals, and students aiming to explore the biochemical processes involved in food production and safety. Despite not being open access, the journal ensures wide distribution of high-quality research, fostering collaboration and innovation within the scientific community. The impact factor reflects its relevance and quality, further solidifying its status as a key resource for cutting-edge research in food biochemistry.

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.

Food & Function, published by the Royal Society of Chemistry, is a premier journal dedicated to advancing the understanding of food science and its intersection with health and nutrition. With an impressive impact factor and classified in the Q1 quartiles for both Food Science and Medicine (Miscellaneous) as of 2023, this journal stands at the forefront of research dissemination in its field. Established in 2010 and continuously evolving through to 2024, Food & Function presents a broad spectrum of innovative and impactful articles that explore the physiological effects of food components, nutritional science, and the functional properties of food. With a Scopus ranking in the 91st percentile for Agricultural and Biological Sciences, it serves as an invaluable resource for researchers, professionals, and students alike, seeking to explore the intricate relationship between diet and well-being.

Food Science & Nutrition is an esteemed peer-reviewed journal published by WILEY, dedicated to advancing the fields of food science and nutritional research. With an impressive impact factor and a prestigious Q1 ranking in the Food Science category, this journal stands out as a leading platform for innovative research, offering meaningful insights into the relationship between food composition and health outcomes. Since its transition to Open Access in 2013, Food Science & Nutrition has championed the global dissemination of knowledge, ensuring that vital research is accessible to researchers, professionals, and students alike. With a vast scope that encompasses both agricultural and biological sciences, the journal provides a comprehensive view of emerging trends, methodologies, and applications in food security and nutrition, making it indispensable for those invested in these critical areas.

Foods and Raw Materials is a premier open access journal published by Kemerovo State University in the Russian Federation, dedicated to advancing knowledge in the field of Food Science. Since its foundation in 2013, the journal has established itself as a significant platform for researchers and professionals, featuring groundbreaking studies and innovative findings in both food science and veterinary disciplines. With an impressive impact factor reflected in its 2023 Scopus rankings—where it holds a Q3 categorization and is positioned in the 83rd percentile in Veterinary General, and the 75th percentile in Agricultural and Biological Sciences—the journal serves as an essential resource for academics and practitioners alike. As it continues to evolve and converge through 2024, Foods and Raw Materials aims to foster interdisciplinary collaboration and provide a comprehensive forum for the dissemination of significant research that shapes the future of food safety, sustainability, and technology.