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.

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.

Journal of Functional Foods, published by Elsevier, is a leading open-access journal that has been at the forefront of research in the fields of Food Science, Medicine, and Nutrition and Dietetics since its establishment in 2009. With an impressive impact factor and consistently high rankings in Scopus, being placed in the Q1 category for both Food Science and Medicine (miscellaneous), and Q2 for Nutrition and Dietetics, this journal provides a crucial platform for the dissemination of innovative studies and findings related to the health benefits of functional foods. Recognized for its rigorous peer-review process and commitment to open-access publication since 2020, the journal ensures that critical research is freely accessible to a global audience, facilitating knowledge transfer and collaboration among researchers, professionals, and students. With converged years extending through 2024, the journal continues to play a vital role in advancing the understanding of how food can influence health and nutrition, making it an indispensable resource for anyone working in these rapidly evolving fields.

Preventive Nutrition and Food Science, an esteemed journal published by the Korean Society of Food Science and Nutrition, serves as a pivotal platform for the dissemination of innovative research and insights in the fields of food science, nutrition, and dietetics. With an ISSN of 2287-1098 and an E-ISSN of 2287-8602, this journal is dedicated to advancing knowledge from 2012 through 2024, showcasing contributions that reflect the interplay between nutrition, health, and preventive strategies. Indexed in Scopus, it proudly holds a Q2 ranking in Food Science and a Q3 ranking in Nutrition and Dietetics as of 2023, positioning it among influential publications within these disciplines. Researchers, professionals, and students can explore cutting-edge studies that contribute significantly to evidence-based practices, enhancing public health and nutritional care. Although it operates under a subscription model, the journal plays a crucial role in fostering a deeper understanding of preventive nutrition, advocating for advancements that address contemporary dietary challenges.

Current Research in Food Science is a leading peer-reviewed academic journal published by Elsevier, specializing in the dynamic field of food science. Since its transition to an Open Access model in 2019, the journal has broadened its reach, contributing significantly to the dissemination of high-quality research. With strong rankings, including a Q1 quartile status in Applied Microbiology and Biotechnology, Biotechnology, and Food Science, it stands out as a pivotal resource for scholars. Based in the Netherlands, current research published within its pages spans a wide range of relevant topics, ensuring that researchers and practitioners stay abreast of the latest advancements. The journal's impressive Scopus rankings enhance its credibility, with a percentile standing in the 74th to 83rd range across relevant categories, underscoring its impact and importance in the academic community. Current Research in Food Science aims to foster the exchange of innovative ideas and foster collaborative efforts among researchers, making it an essential resource for those engaged in advancing the science and technology of food.

NUTRITION RESEARCH, published by PERGAMON-ELSEVIER SCIENCE LTD, stands as a pivotal platform for the dissemination of groundbreaking research in the fields of nutrition, dietetics, and endocrinology. With an established track record since 1981, the journal has successfully converged its academic purview into 2024, providing a continuous source of high-impact studies that address critical issues in human health and nutrition. Recognized as a Q2 journal in multiple relevant categories, including Endocrinology and Nutrition, as well as boasting respectable Scopus rankings, it serves a diverse audience of researchers, professionals, and students eager to enhance their understanding of nutritional science. Although the journal does not operate on an open access model, its contributions are invaluable, fostering advancements and collaboration within the scientific community dedicated to improving dietary practices and outcomes. The current address of the journal is THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, ENGLAND, positioning it at the heart of global research initiatives.

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.

Current Nutrition & Food Science is a prominent journal in the fields of Food Science, Nutrition, and Dietetics, published by Bentham Science Publishers Ltd. Based in the United Arab Emirates, the journal has been a significant resource since its inception in 2006, and is expected to continue contributing valuable insights through 2024. With an impressive impact factor and a comprehensive scope that examines the intersection of nutrition, food science, and public health, it operates within Category Quartiles reflecting its standing, with rankings in Q3 for Food Science and Nutrition, and Q4 for Public Health. Despite its challenges in visibility as indicated by current Scopus rankings, the journal remains a critical platform for ongoing research and discussions in the realm of nutritional science. Researchers, professionals, and students alike will find that the journal's commitment to quality and relevance makes it an essential tool for advancing understanding and innovation in nutrition and food science.

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.

Applied Food Research, published by Elsevier, is an esteemed journal that plays a critical role in advancing the field of Food Science. With an ISSN of 2772-5022, the journal has established itself as a premier outlet for high-quality research, achieving a commendable Q1 ranking in the 2023 Food Science category and a 63rd percentile in Scopus rankings for Agricultural and Biological Sciences. Covering a diverse range of topics from food safety to innovative processing techniques, Applied Food Research seeks to publish pioneering studies that enhance our understanding of food systems and contribute to broader discussions on sustainability and nutrition. As it converges on its fourth year of publication, researchers, professionals, and students alike are encouraged to engage with its content through various open access options, ensuring widespread dissemination of knowledge in a field that is vital to global health and well-being. Operating out of Amsterdam, Netherlands, this journal is poised to be an indispensable resource for anyone dedicated to making significant contributions in the domain of food science.