JOURNAL OF FOOD AND DRUG ANALYSIS

Scope & Guideline

Pioneering Research for Global Health and Safety

Introduction

Welcome to your portal for understanding JOURNAL OF FOOD AND DRUG ANALYSIS, featuring guidelines for its aims and scope. Our guidelines cover trending and emerging topics, identifying the forefront of research. Additionally, we track declining topics, offering insights into areas experiencing reduced scholarly attention. Key highlights include highly cited topics and recently published papers, curated within these guidelines to assist you in navigating influential academic dialogues.
LanguageMulti-Language
ISSN1021-9498
PublisherDIGITAL COMMONS BEPRESS
Support Open AccessNo
CountryTaiwan
TypeJournal
Convergefrom 1994 to 2024
AbbreviationJ FOOD DRUG ANAL / J. Food Drug Anal.
Frequency4 issues/year
Time To First Decision-
Time To Acceptance-
Acceptance Rate-
Home Page-
Address2100 MILVIA ST, STE 300, BERKELEY, CA 94704

Aims and Scopes

The JOURNAL OF FOOD AND DRUG ANALYSIS focuses on the integration of food science and drug analysis, emphasizing innovative methodologies and the exploration of bioactive compounds in various matrices. The journal aims to contribute to food safety, quality control, and therapeutic efficacy through rigorous scientific investigation.
  1. Food Safety and Quality Control:
    The journal emphasizes the detection and analysis of food contaminants, nutritional components, and bioactive substances to ensure food safety and quality.
  2. Pharmacological Analysis of Natural Products:
    It explores the pharmacological properties of natural compounds, with a focus on traditional medicine and their applications in modern therapeutics.
  3. Advanced Analytical Techniques:
    The journal showcases novel analytical methodologies, including mass spectrometry, chromatography, and nanotechnology, for the detection and quantification of substances in food and drugs.
  4. Interdisciplinary Research:
    The journal promotes interdisciplinary studies that combine food science, pharmacology, biochemistry, and material science to address complex health-related issues.
  5. Nanotechnology Applications:
    There is a strong focus on the application of nanomaterials in food and drug analysis, particularly in enhancing detection methods and therapeutic delivery systems.
The journal has recently seen a rise in interest towards certain themes that reflect current trends in food and drug analysis. These emerging scopes indicate a shift towards innovative research areas that promise to enhance food safety and therapeutic efficacy.
  1. Nanomaterials in Analysis:
    The use of nanomaterials, such as gold nanoparticles and carbon dots, is on the rise for their application in advanced sensing and detection methods, showcasing their potential in enhancing analytical sensitivity.
  2. Functional Foods and Bioactive Compounds:
    There is an increasing focus on the health benefits of functional foods, exploring their bioactive compounds and potential therapeutic effects, particularly in relation to chronic diseases.
  3. AI and Machine Learning in Food Safety:
    The integration of artificial intelligence and machine learning techniques in food safety management and drug analysis is emerging as a significant trend, improving predictive capabilities and efficiency.
  4. Natural Preservatives and Green Chemistry:
    Research on natural preservatives and eco-friendly extraction methods is gaining traction, reflecting a broader trend towards sustainability and health-conscious consumer preferences.
  5. Microbiome and Health:
    Studies investigating the relationship between food components, gut microbiota, and overall health are becoming increasingly prominent, supporting the importance of diet in managing health conditions.

Declining or Waning

While the journal has consistently focused on various aspects of food and drug analysis, certain themes have shown a decline in publication frequency or relevance. This section identifies these waning scopes, reflecting shifts in research interests and technological advancements.
  1. Traditional Analytical Methods:
    There has been a noticeable decrease in the publication of studies employing traditional methods such as basic chromatography and spectrophotometry, as the field increasingly favors more advanced techniques.
  2. General Food Chemistry:
    Research centered solely on the basic chemical composition of food items without specific applications or implications in health and safety has become less prominent.
  3. Non-bioactive Substance Analysis:
    The analysis of non-bioactive compounds in food and drugs, which previously received more attention, is diminishing as the focus shifts towards bioactive components and their health effects.
  4. Single Compound Studies:
    Studies focusing on the analysis of single compounds without exploring their interactions, combined effects, or broader implications in pharmacology and food safety are less frequent.
  5. Conventional Food Preservation Techniques:
    Research on traditional food preservation methods is declining in favor of innovative preservation techniques that incorporate natural preservatives and advanced technology.

Similar Journals

FOOD AND AGRICULTURAL IMMUNOLOGY

Pioneering Research for Resilient Food Systems
Publisher: TAYLOR & FRANCIS LTDISSN: 0954-0105Frequency: 1 issue/year

FOOD AND AGRICULTURAL IMMUNOLOGY, published by Taylor & Francis Ltd, is a distinguished journal dedicated to the intersection of immunology and agricultural sciences, providing valuable insights in areas such as food safety, plant health, and disease resistance since its inception in 1989. Operating as an Open Access journal since 2017, it offers researchers and professionals unrestricted access to groundbreaking studies and reviews that advance the understanding of immunological responses in agricultural contexts. With its current quartile rankings of Q2 in Agronomy and Crop Science and Q3 in Food Science, as well as Q4 in Immunology, the journal has established itself as a vital resource for those aiming to enhance the quality and safety of food production through innovative research. By leveraging its impressive Scopus rankings across various categories, the journal promotes interdisciplinary collaboration and knowledge dissemination pertinent to both scientists and policymakers engaged in the agricultural and food sectors.

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology

Exploring Innovations in Food Safety and Quality
Publisher: UNIV AGRICULTURAL SCIENCES & VETERINARY MEDICINE CLUJ-NAPOCAISSN: 2344-2344Frequency: 2 issues/year

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca - Food Science and Technology is a prominent peer-reviewed journal dedicated to advancing the field of food science and technology. Published by the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, this open-access journal has been serving the academic community since 2013, promoting the dissemination of high-quality research that addresses pressing issues in food safety, quality, and innovation. With its ISSN 2344-2344 and E-ISSN 2344-5300, the journal aims to bridge the gap between academia and industry by providing a platform for scholars and practitioners to share their findings, insights, and methodologies. Situated in the heart of Romania, the journal reflects the country's rich agricultural heritage and its commitment to enhancing global food systems. By maintaining a rigorous editorial standard, the Bulletin ensures that it remains a vital resource for researchers, industry professionals, and students who are keen to explore the latest developments in food science.

CyTA-Journal of Food

Transforming the food landscape with impactful research.
Publisher: TAYLOR & FRANCIS LTDISSN: 1947-6337Frequency: 4 issues/year

CyTA-Journal of Food is a prestigious academic journal published by TAYLOR & FRANCIS LTD, dedicated to advancing the field of food science and technology through the dissemination of innovative research and practical knowledge. With an ISSN of 1947-6337 and an E-ISSN of 1947-6345, this journal stands out with its strong impact factor and is currently placed in the Q2 quartile across multiple categories, including Chemical Engineering, Chemistry, and Food Science, making it a vital resource for researchers and professionals alike. The journal has been an integral part of the academic community since its inception in 2009, and continues to publish cutting-edge articles through to 2024. Its alignment with Scopus ranks further signifies its influence, notably achieving 67th percentile in Industrial and Manufacturing Engineering. As an Open Access journal, it ensures widespread accessibility to its valuable content, promoting collaboration and knowledge sharing among scientists, engineers, and students dedicated to enhancing food safety, quality, and sustainability.

Food Frontiers

Advancing Sustainable Solutions for a Global Challenge
Publisher: WILEYISSN: Frequency: 4 issues/year

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.

ACS Food Science & Technology

Advancing Knowledge at the Intersection of Food and Science
Publisher: AMER CHEMICAL SOCISSN: Frequency: 12 issues/year

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.

eFood

Shaping the dialogue in food science and technology.
Publisher: WILEYISSN: Frequency: 6 issues/year

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 and Bioprocess Technology

Pioneering Insights in Food Science and Engineering
Publisher: SPRINGERISSN: 1935-5130Frequency: 12 issues/year

Food and Bioprocess Technology, an esteemed journal published by Springer, serves as a premier platform for disseminating cutting-edge research in the realms of food science, industrial manufacturing engineering, and process chemistry and technology. Established in 2008, the journal has quickly ascended to the prestigious Q1 quartile in multiple categories, highlighting its impact and relevance within the scientific community. With an impressive Scopus ranking that places it in the top tiers of its fields—such as rank #17 in Safety, Risk, Reliability, and Quality, and rank #38 in Food Science—this journal is pivotal for researchers and professionals aiming to publish innovative findings that advance food processing and bioprocess technology. Beyond its rigorous peer-review process, the journal facilitates access to high-quality, impactful research, reinforcing its significant role in shaping the future of biotechnological applications in food systems. Aimed at both scholars and practitioners, Food and Bioprocess Technology is an essential resource for those engaged in exploring sustainable practices and enhancing food quality and safety. Furthermore, by addressing essential topics in the field, it fosters collaboration and knowledge exchange among researchers dedicated to advancing the bioprocessing landscape.

International Food Research Journal

Unveiling Breakthroughs in Food Science and Technology
Publisher: UNIV PUTRA MALAYSIA PRESSISSN: 1985-4668Frequency: 6 issues/year

The International Food Research Journal, published by UNIV PUTRA MALAYSIA PRESS, serves as a pivotal platform for disseminating innovative research within the field of food science. With an ISSN of 1985-4668 and an E-ISSN of 2231-7546, the journal has successfully established its presence since its inception in 2007, converging its findings through 2024. This esteemed journal holds a Q3 ranking in Food Science, illustrating its valuable contributions to the field as demonstrated by its Scopus rank of 276 out of 389, placing it in the 29th percentile among its peers in Agricultural and Biological Sciences. Although it operates under a traditional publishing model, its academic integrity and focus on high-quality research ensure that it remains a vital resource for researchers, professionals, and students eager to explore advances in food technology, nutrition, and safety. By encouraging interdisciplinary collaboration and critical dialogue, the International Food Research Journal plays an essential role in shaping the future of food science research.

Ukrainian Food Journal

Elevating nutrition knowledge for a healthier future.
Publisher: NATL UNIV FOOD TECHNOLOGIESISSN: 2304-974XFrequency: 4 issues/year

Ukrainian Food Journal is an esteemed open-access journal dedicated to advancing the field of food science and biochemistry. Established in 2012 and published by the National University of Food Technologies in Ukraine, the journal serves as a vital platform for researchers and professionals to disseminate their findings on food technology, safety, and nutritional biochemistry. With an ISSN of 2304-974X and E-ISSN 2313-5891, it offers a wealth of knowledge to its readers, promoting innovation and collaboration within the industry. While currently categorized within the Q4 quartile of biochemistry and the Q3 quartile of food science, the journal is progressively gaining recognition, reflecting a commitment to quality research in a competitive field. The journal is indexed in Scopus, ranking #271 in Food Science and #376 in Biochemistry, underscoring its relevance and contribution to agricultural and biological sciences. The Ukrainian Food Journal not only enriches the academic community with its open-access model but also aims to foster dialogue among researchers, professionals, and students dedicated to improving food systems and nutrition. It operates from its headquarters in Kyiv, offering a hub for creativity and advancement in food-related research.

JOURNAL OF FOOD PROCESSING AND PRESERVATION

Pioneering Research for Sustainable Food Practices
Publisher: WILEY-HINDAWIISSN: 0145-8892Frequency: 1 issue/year

JOURNAL OF FOOD PROCESSING AND PRESERVATION, published by Wiley-Hindawi, stands as a vital resource within the fields of Food Science, Chemical Engineering, and Chemistry. With an ISSN of 0145-8892 and an E-ISSN of 1745-4549, the journal has been a beacon of knowledge since its inception in 1977, continuing to provide valuable insights to the research community until 2024. Recognized for its quality, it holds a noteworthy Q2 ranking in 2023 across multiple categories, including Food Science and Chemical Engineering, indicating its influential contribution to the academic discourse. Although it offers no open access, the journal remains a crucial platform for disseminating groundbreaking research and innovative methodologies in food processing and preservation. Researchers, professionals, and students can significantly benefit from its comprehensive reviews, original research articles, and case studies, aimed at advancing knowledge and practices in food technology. By bridging the gap between theoretical advancements and practical applications, the JOURNAL OF FOOD PROCESSING AND PRESERVATION plays an essential role in addressing global food safety, sustainability, and quality challenges.