Revista Chilena de Nutrición is a pivotal academic journal dedicated to the fields of nutrition and dietetics, published by the SOC CHILENA NUTRICION, BROMATOLOGIA & TOXICOLOGIA. With its long-standing history, from its inception in 1981 to its contemporary contributions, the journal serves as a crucial platform for the dissemination of research, insights, and advancements within the nutritional sciences. Although currently not listed as Open Access, its articles are accessible to a diverse audience, including researchers, healthcare professionals, and students, all keen on enhancing their understanding of nutrition science. The journal is ranked in the Q3 category in Food Science and Q4 in Nutrition and Dietetics for 2023, indicating its growing reputation and respectable position in the scholarly community. With Scopus rankings of #281 in Food Science and #106 in Nutrition and Dietetics, the Revista Chilena de Nutrición remains essential for those wishing to remain at the forefront of evidence-based nutritional research and practice.

Revista Espanola de Nutricion Humana y Dietetica is a pivotal open-access journal dedicated to advancing the study of human nutrition and dietetics. Published by the ASOC ESPANOLA DIETISTAS NUTRICIONISTAS in Spain, this journal has been making significant contributions to the field since its inception in 2011. With an ISSN of 2173-1292 and an E-ISSN of 2174-5145, it provides researchers and practitioners with a valuable platform for disseminating innovative research, case studies, and reviews related to nutrition science. Although currently ranked Q4 in both Food Science and Nutrition and Dietetics categories (2023), the journal is committed to raising its academic profile by fostering high-quality publications that address contemporary issues in nutrition. Open access since 2012, it ensures that research is readily available to a global audience, thus promoting the exchange of knowledge and best practices. Emphasizing the importance of dietary interventions and public health nutrition, the journal encourages contributions that bridge theory and practical applications, appealing to a broad spectrum of professionals, researchers, and students within the field.

Nutrition Journal is a prestigious open-access publication from BMC, dedicated to advancing the field of nutrition and dietetics since its inception in 2002. With an impressive impact factor and a notable Scopus ranking, it ranks in the top quartile (Q1) in both Medicine (miscellaneous) and Nutrition and Dietetics, highlighting its significant contribution to health sciences. Based in the United Kingdom, the journal covers a broad spectrum of topics, making it an essential resource for researchers, healthcare professionals, and students interested in nutrition's role in health and disease prevention. The journal not only facilitates the dissemination of groundbreaking research but also prioritizes accessibility, allowing global audiences to engage with vital findings that shape dietary practices and public health policies. With a commitment to interdisciplinary collaboration, Nutrition Journal fosters an environment where innovative ideas and evidence-based solutions can flourish, making it a cornerstone reference in the field.

Functional Foods in Health and Disease is a respected peer-reviewed journal published by FUNCTIONAL FOOD CENTER INC, dedicated to advancing research in the fields of biochemistry, food science, medicine, and nutrition. Since its inception in 2011, this journal has provided a platform for innovative studies that connect the impact of functional foods on health and disease outcomes. With a focus on interdisciplinary research, it aims to disseminate knowledge that enhances the understanding of how specific food components can influence health and well-being. The journal is indexed with an ISSN of 2160-3855 and annually ranked in several categories, including Q4 in Biochemistry and Q3 in Food Science, Medicine, and Nutrition and Dietetics for 2023. As an open access publication, it ensures that research is widely accessible, which is crucial for fostering collaboration and discussion within the scientific community. This journal is a vital resource for researchers, practitioners, and students seeking to explore the dynamic role of functional foods in health promotion and disease prevention.

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.

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.

Journal of Food and Nutrition Research, published by the VUP FOOD RESEARCH INST in Bratislava, Slovakia, serves as a vital platform for disseminating cutting-edge research in the fields of food science and nutrition. With an ISSN of 1336-8672 and an E-ISSN of 1338-4260, this journal emphasizes the importance of interdisciplinary approaches to address contemporary challenges related to food quality, dietary practices, and nutritional health. Notably recognized in the 2023 Scopus rankings, the journal is classified in Q3 quartiles for both Food Science and Nutrition & Dietetics, providing a forum for researchers aiming to enhance knowledge and practices within these domains. Those engaged in academia and industry will find the journal invaluable for its comprehensive scope, which covers novel food technologies, nutrition interventions, and the implications of dietary behaviors. Though not open access, the journal is dedicated to enriching the academic conversation and contributing to advancements in public health and nutrition policies.

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.

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.

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.