ITALIAN JOURNAL OF FOOD SCIENCE is a distinguished open-access publication dedicated to advancing knowledge in the field of food science, catering to a global audience of researchers, professionals, and students. Published by Codon Publications in Singapore, this journal, operating under the ISSN 1120-1770 and E-ISSN 2239-5687, has been a vital platform for scholarly discourse since its inception in 1996, converging towards a comprehensive view of food science trends through 2024. With an impressive ranking in the third quartile (Q3) of the Food Science category and a Scopus rank of #151 out of 389, the journal plays a significant role in disseminating high-quality research, contributing to a richer understanding of food science within the agricultural and biological sciences. Since transitioning to open access in 2008, it has further expanded its reach, ensuring that innovative research is accessible to all, thereby fostering collaboration and knowledge exchange in this vital industry.

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.

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.

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology is a distinguished academic journal published by GALATI UNIV PRESS, dedicated to advancing knowledge in the field of food technology. With an open access format since 2007, this journal enhances accessibility to research findings and facilitates the dissemination of innovative ideas among researchers, professionals, and students worldwide. The journal holds a noteworthy position in its category, boasting a 2023 Q3 ranking in both Food Science and Industrial and Manufacturing Engineering, indicating its relevance and contribution to these critical fields. As it converges years of publication from 2012 to 2023, it encapsulates an evolving body of knowledge that reflects the latest advancements and research trends. Although it may not yet have a defined HIndex, its presence in Scopus with ranks of #253 in Industrial and Manufacturing Engineering and #278 in Food Science underscores its emerging impact. This journal is particularly significant for those engaged in research related to food technology and engineering, facilitating dialogue and collaboration within the community while addressing pressing challenges and innovations in food processing and safety. With its commitment to quality research, Annals of the University Dunarea de Jos of Galati serves as an essential resource for fostering knowledge and promoting scientific discussion.

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.

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.

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.

Carpathian Journal of Food Science and Technology, a distinguished publication from the NORTH UNIV CENTER BAIA MARE, has been a pivotal platform for disseminating groundbreaking research in the field of food science since its inception in 2009. With an ISSN of 2066-6845 and an E-ISSN of 2344-5459, this Open Access journal aims to promote knowledge and innovation, offering unrestricted access to its content, thereby enhancing visibility for authors and facilitating a wider readership. Based in Romania, the journal plays a crucial role in advancing scientific inquiry within the agricultural and biological sciences, particularly focusing on contemporary food science issues. As it continues its convergence through 2024, the journal currently holds a Q4 ranking in the Food Science category, allowing it to carve out a unique niche within the academic community despite its current Scopus percentile ranking of 19th. Scholars, researchers, and students in the field will find the journal an invaluable resource for the latest advancements and discussions, making it an essential addition to their academic pursuits.

JOURNAL OF FOOD SCIENCE, published by Wiley, is a premier journal dedicated to advancing the field of food science, bridging the gap between fundamental research and practical application. With an impressive impact factor reflecting its authoritative status, the journal is ranked in the Q1 quartile for Food Science in 2023 and boasts a Scopus ranking of #71 out of 389, placing it in the 81st percentile within Agricultural and Biological Sciences. First launched in 1936, the journal continues to serve as an essential platform for researchers, professionals, and students to disseminate innovative studies and reviews that address critical issues in food quality, safety, and technology. While not currently offering open access, its rigorous peer-review process ensures the dissemination of high-quality and impactful research. Researchers engaged in the vital disciplines of food science will find this journal indispensable for keeping abreast of cutting-edge developments in the field.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, published by TAYLOR & FRANCIS INC, is a leading platform for disseminating high-quality research in the field of food science. With an ISSN of 1094-2912 and E-ISSN of 1532-2386, this journal has been committed to open access since 2018, ensuring that groundbreaking studies are readily available to global audiences. The journal has steadily gained recognition for its contribution to the discipline, achieving a Q2 ranking in Food Science and placing in the 68th percentile among its peers according to Scopus metrics. Covering a wide array of topics related to the properties and applications of food, it serves as a valuable resource for researchers, professionals, and students alike. With coverage extending from 1998 to 2024, the journal continually seeks to advance knowledge and foster innovation within the food science community, making it a pivotal publication for anyone serious about this vital field.