Applied Food Biotechnology is a dynamic and engaging open-access journal dedicated to the interdisciplinary field of food biotechnology, published by Shahid Beheshti University of Medical Sciences, Faculty of Medicine. Since its inception in 2014, this journal has provided a platform for the dissemination of cutting-edge research that combines aspects of applied microbiology, biotechnology, and food science, significantly contributing to advancements in food safety, processing, and nutritional enhancement. With an impressive impact factor, the journal ranks Q3 in multiple relevant categories, including Applied Microbiology and Biotechnology, Biotechnology, and Food Science in 2023, highlighting its influence within these fields. The journal's scope encourages innovative studies that investigate the utilization of biological processes in food technology, aiming to foster both scientific inquiry and practical applications across diverse demographics. With its commitment to open access, Applied Food Biotechnology ensures that all research findings are readily available to researchers, professionals, and students globally, enhancing collaboration and knowledge sharing. Located in Tehran, Iran, this journal serves as a vital resource for anyone invested in the future of food biotechnology.

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, 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.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, published by SAGE Publications Ltd, is a premier journal in the fields of food science and technology, serving as a crucial platform for the dissemination of innovative research and practical applications from 1995 through to 2024. With an impact factor reflecting its significant standing—ranking in the Q2 quartile for Chemical Engineering, Food Science, and Industrial and Manufacturing Engineering—this journal plays an instrumental role in advancing the interdisciplinary study of food systems. Researchers, professionals, and students can access high-quality contributions that address the latest developments and trends in food technology, safety, and processing. Located in the United States, FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL also boasts commendable Scopus rankings, ensuring its articles are both relevant and widely cited within the academic community. As a vital resource for anyone engaged in food science research, этот журнал fosters knowledge sharing and innovation in the ever-evolving landscape of food technology.

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.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, published by WILEY, serves as a premier platform for the dissemination of cutting-edge research in the field of food science and technology. With an ISSN of 0950-5423 and E-ISSN 1365-2621, this journal has been committed to publishing high-quality research since 1966 and is set to continue its impactful contributions through 2024. Recognized for its excellence, it holds a Q1 ranking in Food Science and a Q2 ranking in Industrial and Manufacturing Engineering as of 2023. The journal ranks #95/384 in Industrial and Manufacturing Engineering and #100/389 in Food Science on Scopus, placing it within the top quartiles of these fields. Although it does not currently offer Open Access, researchers and professionals benefit from access to a wealth of knowledge that advances understanding in both applied and theoretical aspects of food science. This journal is indispensable for anyone in the academic and professional domains who seeks to stay abreast of innovations and trends shaping the food industry.

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.

Acta Scientiarum Polonorum-Technologia Alimentaria, published by Poznan University of Life Sciences, is a revered journal in the field of food science, showcasing cutting-edge research and innovations in food technology. Established as a leading platform within its domain, this journal is indexed under Scopus and ranks in the 2023 Q3 quartile for Food Science, demonstrating its commitment to high-quality scholarship. With an ISSN of 1644-0730 and E-ISSN 1898-9594, it serves as a critical resource for researchers, professionals, and students seeking to stay at the forefront of advancements in food safety, quality control, and sustainable practices. The journal has also been recognized for its contributions to the agricultural and biological sciences, positioning itself at rank #205 out of 389 in this competitive field. While currently not offering open access, the journal's valuable insights and findings, especially as it publishes through 2024, play a crucial role in advancing knowledge and fostering collaboration among experts in the food science sector.

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.