Makara Journal of Science, published by UNIV INDONESIA, is an esteemed open-access journal that has been contributing to the field of scientific research since 2007. With an ISSN of 2339-1995 and E-ISSN of 2356-0851, this journal plays a crucial role in disseminating knowledge across various disciplines including Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, Chemistry, Materials Science, and Physics and Astronomy. The journal operates out of Depok, Indonesia, and aims to foster international collaboration and bridge the gap between theory and practice through high-quality research publications. As of 2023, it holds a Q3 ranking in Agricultural and Biological Sciences and Q4 in several other categories, reflecting its steady growth and dedication to quality. Researchers, students, and professionals can access a wealth of pioneering studies that not only deepen understanding in their respective fields but also broaden interdisciplinary dialogue within the global scientific community. Join your peers and contribute to the ongoing discourse in this vital area of scientific exploration.

Ovidius University Annals of Chemistry is a prominent open-access journal dedicated to the field of chemistry and chemical engineering, published by OVIDIUS UNIV PRESS since 2012. With its ISSN 1583-2430 and E-ISSN 2286-038X, this journal seeks to foster innovative research and disseminate knowledge across diverse chemical disciplines. Situated in the vibrant academic setting of Ovidius University in Constanta, Romania, this journal receives contributions from a global pool of researchers, enhancing its relevance in the international scientific community. The open-access format ensures that all published articles are freely available, promoting a wider reach and impact of the research dissemination. As a valued resource for academics, industry professionals, and students alike, the Ovidius University Annals of Chemistry plays a crucial role in advancing the understanding of chemical sciences and engineering practices.

Revista Virtual de Quimica, published by the SOC BRASILEIRA QUIMICA, is a dynamic online journal based in Brazil, dedicated to promoting innovative research in the field of chemistry and related disciplines. Established in 2011, the journal has made significant strides in contributing to the academic landscape, receiving an impact factor that highlights its relevance, although it currently holds a Q4 quartile ranking in the miscellaneous category of Chemistry and Mathematics as of 2023. The journal is committed to open access, ensuring that scholarly articles are readily available to researchers, professionals, and students worldwide. Its focus encompasses diverse areas within general chemistry, aiming to foster knowledge sharing and collaboration among the scientific community. By providing a platform for high-quality research publications, Revista Virtual de Quimica stands as an essential resource for advancing chemical sciences and encouraging interdisciplinary studies.

Food Chemistry-X is a premier open-access journal published by Elsevier, dedicated to advancing the field of food chemistry through high-quality research and comprehensive reviews. With its ISSN of 2590-1575, the journal has gained significant attention since adopting an open-access model in 2019, allowing wide dissemination of knowledge and innovations in food science. Based in the United Kingdom, it holds prestigious Q1 rankings in both Analytical Chemistry and Food Science categories as of 2023, positioning itself as a leading platform for researchers worldwide. The journal's focus spans extensive topics within food chemistry, including food safety, nutritional analysis, and the chemical properties of food, offering insights that are crucial for addressing contemporary challenges in food production and consumption. With a Scopus rank placing it in the 65th percentile among the top journals in Food Science and the 58th percentile in Analytical Chemistry, Food Chemistry-X is an essential resource for academics, professionals, and students seeking to stay at the forefront of research and innovation in this vibrant field.

CHEMISTRY & BIODIVERSITY is a prominent peer-reviewed journal published by Wiley-V C H Verlag GmbH, serving as a vital resource in the intersecting fields of biochemistry, bioengineering, and miscellaneous chemistry. With an ISSN of 1612-1872 and an E-ISSN of 1612-1880, this journal has established itself over its converged years from 2004 to 2024 as a platform for innovative research that contributes significantly to the understanding of chemical processes in biological systems. The journal's impact is reflected in its category quartiles, particularly notable in Q2 in Chemistry and various Q3 and Q4 rankings across multiple related disciplines. While it is not an open-access publication, it continues to attract a diverse readership, including researchers, academics, and students, who are keen to explore the complexities of chemistry's role in biodiversity. Through high-quality articles and comprehensive reviews, CHEMISTRY & BIODIVERSITY plays an essential role in fostering advances in molecular biology and biochemistry, positioning itself as a key contributor to the ongoing discourse in the life sciences.

The Jordan Journal of Chemistry is a prominent publication dedicated to advancing the field of chemistry in Jordan and beyond. Published by the Yarmouk University Deanship of Research & Graduate Studies, this journal serves as a platform for researchers, educators, and practitioners to disseminate their findings in a variety of chemistry sub-disciplines. Although currently classified in Q4 of miscellaneous chemistry and ranking within the 9th percentile according to Scopus, the journal plays a crucial role in fostering academic dialogue and collaboration in the region. With its ISSN 1814-9111 and E-ISSN 2079-7249, the Jordan Journal of Chemistry offers open access to researchers from diverse backgrounds, ensuring that critical research is both accessible and impactful. By bridging local studies with global scientific advancements, this journal is poised to contribute significantly to the growth and recognition of chemistry as a key scientific discipline in the region, with convergence efforts set from 2020 to 2024.

Hemijska Industrija, an esteemed journal published by the Association of Chemical Engineers of Serbia, serves as a critical platform for advancing knowledge in the fields of chemical engineering and chemistry since its inception in 1989. With an Open Access policy adopted in 2017, the journal provides global access to cutting-edge research and innovative findings, enhancing visibility for authors and fostering collaboration among researchers, professionals, and students alike. This peer-reviewed journal currently holds a Q3 ranking in both Chemical Engineering (miscellaneous) and Chemistry (miscellaneous) categories, signifying its growing impact in these fields. Published in Belgrade, Serbia, Hemijska Industrija not only disseminates high-quality articles from various disciplines within chemical science but also emphasizes interdisciplinary approaches and practical applications, making it an invaluable resource for anyone seeking to stay at the forefront of chemical innovations.

BULLETIN OF THE CHEMICAL SOCIETY OF ETHIOPIA (ISSN: 1011-3924; E-ISSN: 1726-801X), published by the Chemical Society of Ethiopia, serves as a pivotal platform for the dissemination of innovative research and developments within the field of chemistry. Since its inception in 1996 and now an open access journal since 2012, it has provided researchers, academics, and students with unrestricted access to critical studies and findings, thus fostering collaboration and the advancement of knowledge in the discipline. The journal's current standing in the Q3 quartile in the 2023 Chemistry category underlines its commitment to maintaining high academic standards, while its Scopus ranking, positioned at #250 out of 408 in general chemistry, showcases its growing influence and contribution to the scientific community. Hailing from Ethiopia and targeted toward a global readership, the journal aims to highlight local and international research, engaging scholars and practitioners alike in discussions that propel the science of chemistry forward.

ACS Food Science & Technology is a premier peer-reviewed journal published by the American Chemical Society (ACS) that addresses the dynamic intersections of food science, chemistry, and technology. With its E-ISSN: 2692-1944, this journal aims to disseminate innovative research and comprehensive reviews that enhance understanding in fields such as analytical chemistry, organic chemistry, and general food science. Despite the absence of an Open Access model, its position in the Q2 quartile for multiple categories in 2023 underscores its significant impact on the scholarly landscape, ensuring researchers can access high-quality research pertinent to today's food challenges. With an expanding timeline of 2021 to 2024, ACS Food Science & Technology is poised to be an essential resource for advancing the scientific community's knowledge, fostering collaboration, and bridging gaps between academia and industry.

Food Chemistry, published by Elsevier Science Ltd, is a leading international journal dedicated to the publication of high-quality research in the field of food chemistry. Established in 1976, this journal has made a significant impact in its realm, with an impressive 2023 impact factor and ranked Q1 in Analytical Chemistry, Food Science, and miscellaneous Medicine categories. It currently holds a remarkable Scopus ranking of #3 in Analytical Chemistry and #11 in Food Science, signifying its relevance and prestige among the top scholarly publications. With a wide scope that includes the chemistry of food composition, flavor, and safety, Food Chemistry serves as an essential resource for researchers, professionals, and students alike, offering insights and advancements in food analysis and technology. Access options may vary, and the journal is committed to disseminating innovative findings to foster knowledge and application in the dynamic field of food science.