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.

Food & Nutrition Research is a distinguished open-access journal published by the Swedish Nutrition Foundation, dedicated to advancing the field of food science and nutrition. With its ISSN 1654-6628 and E-ISSN 1654-661X, the journal has established itself as a leading platform for disseminating high-quality research since its transition to open access in 2008. Based in Lund, Sweden, this journal covers a broad spectrum of topics related to nutrition and dietetics, public health, and environmental health, achieving impressive rankings across several categories, including Q1 in Food Science and Q2 in Nutrition and Dietetics for 2023. Researchers and practitioners benefit from its accessibility and the opportunity to stay updated with significant developments in the field, given its notable Scopus rankings, which place it within the top percentiles of related disciplines. With converged years spanning from 2008 to 2024, Food & Nutrition Research serves as an essential resource for those committed to improving health outcomes through informed dietary practices.

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.

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.

FOOD TECHNOLOGY, published by the Institute of Food Technologists, is a pivotal journal dedicated to the advancement of knowledge and innovation in the food industry. With its ISSN 0015-6639, this esteemed publication aims to bridge the gap between food science research and practical applications, addressing ongoing challenges and technological advancements in food production, preservation, and safety. Although currently not an open-access journal, FOOD TECHNOLOGY continues to serve as a critical resource for food scientists, engineers, and industry professionals seeking to stay at the forefront of emerging trends and research in the field. Recognized for its impact within the academic community, it holds a Q4 ranking in Chemistry, Food Science, and Industrial and Manufacturing Engineering categories, reflecting its importance in disseminating valuable information. Researchers and practitioners alike will find in its pages a wealth of insights that can influence practices and policies in food technology. The journal's editorial team, committed to upholding rigorous standards, ensures that each issue is a thorough representation of high-quality research and a valuable addition to the body of food science literature.

BMJ Nutrition, Prevention & Health is an influential open-access journal published by the esteemed BMJ Publishing Group based in the United Kingdom. Since its inception in 2019, this journal has quickly established itself as a vital resource for researchers, medical professionals, and students interested in the evolving fields of nutrition, health promotion, and disease prevention. With an impressive impact and notable rankings within its category—Q1 in Health (Social Science), Medicine (Miscellaneous), and Nutrition and Dietetics—it contributes significant insights into dietary practices and public health. The journal's commitment to accessible research is highlighted by its open-access model, allowing global dissemination of knowledge and encouraging collaboration across disciplines. As it continues to converge its findings into 2024, BMJ Nutrition, Prevention & Health remains a cornerstone for advancing health literacy and evidence-based practices, driving forward the dialogue in nutrition science and public health initiatives.

CAHIERS DE NUTRITION ET DE DIETETIQUE, published by MASSON EDITEUR, is a prestigious journal in the fields of Nutrition and Dietetics, aiming to disseminate critical research and innovative practices from 1973 to the present. This journal serves as a platform for researchers, professionals, and students to explore key developments and emerging trends in the dietary sciences. Although currently classified in the Q4 quartile for both Medicine and Nutrition and Dietetics, its commitment to fostering academic discourse is evident through its rigorous publication process. With a focus on enhancing understanding of nutrition-related issues, CAHIERS DE NUTRITION ET DE DIETETIQUE remains an essential resource for anyone engaged in health and dietary research. Located in France, the journal continues to contribute to the scholarly community, despite the absence of Open Access options, making it a significant publication in its category.

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.

The American Journal of Clinical Nutrition, published by Elsevier Science Inc, stands as a premier academic platform dedicated to advancing knowledge in the fields of clinical nutrition and dietary science. With its roots tracing back to 1952, this prestigious journal boasts rigorous peer-reviewed research, providing vital insights and evidence-based findings that cater to the ever-evolving landscape of nutrition and health care. Affiliated with a strong reputation, the journal holds an impressive impact factor and is ranked in the top quartile (Q1) in both Nutrition and Dietetics and Medicine (miscellaneous), underscoring its significance in the academic community. With current Scopus rankings placing it #7 in Nursing and Nutrition and Dietetics and #20 in Medicine, it serves as an essential resource for researchers and practitioners seeking to stay at the forefront of clinical nutritional science. This journal not only disseminates groundbreaking research but also fosters collaborations among scholars, enhancing the clinical implications of nutrition practices globally. Access to the journal may vary, given its non-open access format; however, its contributions remain indispensable to professionals and students alike striving to deepen their understanding of clinical nutrition.