Quality Assurance and Safety of Crops & Foods is a leading peer-reviewed journal, published by CODON PUBLICATIONS, dedicated to advancing the fields of Agronomy and Crop Science and Food Science. Since its inception in 2009, this journal has established itself as a crucial platform for researchers, professionals, and students, focusing on the vital intersection of agricultural safety and food quality. With a commendable impact factor and a current Scopus ranking placing it in the top quartiles of its field (Q2 in 2023), it serves as an essential resource for those committed to ensuring the safety and quality of global food supplies. The journal provides open access options to enhance the dissemination and accessibility of research findings, thus fostering collaborative efforts to tackle contemporary challenges in food production and safety. By showcasing innovative methodologies and cutting-edge research, Quality Assurance and Safety of Crops & Foods not only contributes to scientific discourse but also plays a pivotal role in informing policy and practice in sustainable agricultural practices.

Food Bioscience is a leading peer-reviewed journal published by Elsevier, dedicated to advancing the understanding of the complex interplay between food science and biosciences. With an impressive Impact Factor that places it in the Q1 and Q2 quartiles for Food Science and Biochemistry respectively, the journal consistently ranks among the top publications in its field, reflected in its Scopus rankings (Rank #83/389 in Food Science and Rank #175/438 in Biochemistry). Since its inception in 2013, Food Bioscience has fostered a multidisciplinary approach, bridging gaps between research in agricultural, biological, and food sciences, thus encouraging innovative solutions to the pressing challenges facing the global food supply chain. Although it currently operates under a subscription model, the journal is committed to disseminating high-quality research, making significant contributions to both academic scholarship and industry practices. Researchers, professionals, and students alike are invited to explore the wealth of knowledge contained within its pages as it plays a pivotal role in shaping the future of food bioscience.

Czech Journal of Food Sciences is a premier publication in the field of food science, disseminating vital research since its inception in 1999 and transitioning to Open Access in 2007. Published by the Czech Academy Agricultural Sciences, this journal facilitates the exchange of knowledge among researchers, professionals, and students dedicated to advancing the understanding of food systems, safety, and technology. With an ISSN of 1212-1800 and an E-ISSN of 1805-9317, it holds a respectable position with a Q3 ranking in the Food Science category for 2023, illustrating its commitment to high-quality research despite its Scopus rank of 209 out of 389, situated in the 46th percentile. Located in the heart of the Czech Republic, at TESNOV 17, PRAGUE 117 05, this journal serves as an essential resource for those involved in agricultural and biological sciences, paving the way for innovative discoveries and applications in food science.

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.

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.

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 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.

FOOD SCIENCE AND BIOTECHNOLOGY, published by the Korean Society of Food Science & Technology (KOSFOST), stands as a prominent peer-reviewed journal dedicated to advancing knowledge in the fields of food science, biotechnology, and applied microbiology. With ISSN 1226-7708 and E-ISSN 2092-6456, this journal serves as a pivotal platform for disseminating high-impact research from South Korea and beyond, reflecting a robust Q2 ranking in multiple categories including Applied Microbiology and Biotechnology, Biotechnology, and Food Science as of 2023. The journal's influence is further emphasized by its positions in various Scopus ranks, where it showcases a commendable percentile ranking in Agricultural and Biological Sciences and Biochemistry. Although access options remain limited, the journal’s objectives revolve around the publication of innovative research, fostering interdisciplinary collaboration, and facilitating the exchange of ideas among a diverse community of researchers, professionals, and students. Whether you are involved in food technology, microbial biotechnology, or nutritional sciences, FOOD SCIENCE AND BIOTECHNOLOGY are instrumental in shaping the future of these critical fields, propelling advancements that enrich our understanding of food systems and health.

Foods and Raw Materials is a premier open access journal published by Kemerovo State University in the Russian Federation, dedicated to advancing knowledge in the field of Food Science. Since its foundation in 2013, the journal has established itself as a significant platform for researchers and professionals, featuring groundbreaking studies and innovative findings in both food science and veterinary disciplines. With an impressive impact factor reflected in its 2023 Scopus rankings—where it holds a Q3 categorization and is positioned in the 83rd percentile in Veterinary General, and the 75th percentile in Agricultural and Biological Sciences—the journal serves as an essential resource for academics and practitioners alike. As it continues to evolve and converge through 2024, Foods and Raw Materials aims to foster interdisciplinary collaboration and provide a comprehensive forum for the dissemination of significant research that shapes the future of food safety, sustainability, and technology.

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.