The International Journal of Wine Business Research, published by Emerald Group Publishing Ltd, is a pivotal resource for scholars and practitioners in the dynamic field of wine business management. Established in 2007, this journal has emerged as a significant platform for disseminating innovative research and insights concerning the wine industry, and is indexed under Scopus with a commendable ranking of #72 out of 218 in the General Business, Management, and Accounting category, achieving a percentile ranking of 67th. With a 2023 Q2 category rank in the Business, Management and Accounting (miscellaneous) sector, the journal is recognized for its valuable contributions to understanding the complexities of wine production, marketing, and consumption. Although it is not an Open Access journal, it offers a wealth of knowledge geared toward enhancing the understanding of both the academic community and industry professionals. By bridging theory and practice, the International Journal of Wine Business Research aims to foster a comprehensive dialogue around emerging trends, sustainability issues, and the socio-economic impacts of the wine business globally.

Welcome to the JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, a pivotal platform for the advancement of food science and technology. Published by the Japan Society for Food Science and Technology, this esteemed journal has been contributing to the field since 1995 and continues to publish innovative research and reviews that foster knowledge and collaboration among researchers, professionals, and students interested in food science. Although it currently holds a Q4 ranking within the Food Science category, the journal's commitment to disseminating valuable insights showcases its potential as a resource for emerging trends and applications in food technology. While it does not offer open access options, it maintains a rigorous peer-review process to ensure the quality of its content. As this journal progresses into its convergence years through 2024, it remains an essential resource for those passionate about exploring the intersections of food science and technology in Japan and beyond.

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.

Current Opinion in Food Science is a premier peer-reviewed journal published by ELSEVIER SCI LTD that focuses on the latest advancements and research in the domain of food science and technology. With its ISSN 2214-7993 and E-ISSN 2214-8000, this journal serves as a critical platform for researchers and professionals to share insights and opinions on emerging trends, innovations, and challenges faced in food science. The journal enjoys an impressive impact factor and ranks in the first quartile (Q1) in both Applied Microbiology and Biotechnology and Food Science, symbolizing its influence and reputation in the field. It is strategically located in the Netherlands and conducts its academic dialogue with a broad scope that includes essential topics in food safety, nutrition, and sustainable practices. Operating from 2015 to 2024, the journal has established itself as a critical resource for the global academic community, boasting excellent Scopus rankings—#9 out of 389 in Food Science and #6 out of 127 in Applied Microbiology and Biotechnology—indicating its high relevance and impact. Readers can look forward to insightful articles and comprehensive reviews that bridge the gap between fundamental research and practical application in the ever-evolving food science landscape.

Journal of Food and Nutrition Research, published by the VUP FOOD RESEARCH INST in Bratislava, Slovakia, serves as a vital platform for disseminating cutting-edge research in the fields of food science and nutrition. With an ISSN of 1336-8672 and an E-ISSN of 1338-4260, this journal emphasizes the importance of interdisciplinary approaches to address contemporary challenges related to food quality, dietary practices, and nutritional health. Notably recognized in the 2023 Scopus rankings, the journal is classified in Q3 quartiles for both Food Science and Nutrition & Dietetics, providing a forum for researchers aiming to enhance knowledge and practices within these domains. Those engaged in academia and industry will find the journal invaluable for its comprehensive scope, which covers novel food technologies, nutrition interventions, and the implications of dietary behaviors. Though not open access, the journal is dedicated to enriching the academic conversation and contributing to advancements in public health and nutrition policies.

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.

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.

Ciencia e Tecnica Vitivinicola is a premier open-access journal dedicated to the fields of Food Science and Horticulture, published by ESTACAO VITIVINICOLA NACIONAL in Portugal. Since its inception in 2008, this journal has provided a vital platform for researchers, professionals, and students focused on advancing the scientific study of viticulture and wine technology. With a significant commitment to open access since 2014, Ciencia e Tecnica Vitivinicola encourages widespread dissemination of knowledge, thus enhancing collaboration across the global scientific community. In 2023, it achieved a commendable ranking within the Q3 and Q2 quartiles for Food Science and Horticulture, respectively, demonstrating its impact and relevance in the academic landscape. Furthermore, with Scopus ranking it at 45 out of 115 in Horticulture and 208 out of 389 in Food Science, the journal continues to uphold high standards of scholarly excellence. With its scope encompassing innovative research, technological advancements, and practical applications in viticulture, Ciencia e Tecnica Vitivinicola is an indispensable resource for those passionate about the future of wine production and horticultural practices.

Kvasny Prumysl is a distinguished open-access journal dedicated to the field of brewing science and technology, published by the Research Institute Brewing & Malting. Since its inception in 2019 as an open-access platform, Kvasny Prumysl aims to provide a comprehensive forum for researchers, professionals, and students in the brewing sector to share cutting-edge research, innovative methodologies, and significant advancements in brewing science. With an ISSN of 2571-3868 and an E-ISSN of 2570-8619, this journal fosters collaboration and knowledge exchange within the brewing community, contributing to sustainable practices and excellence in brewing. Based in Prague, Czech Republic, Kvasny Prumysl seeks to elevate its global presence, ensuring that the latest findings are accessible to all through its open-access model. The journal invites submissions through a rigorous peer-review process, reinforcing its commitment to high-quality research in the brewing industry.

Fermentation-Basel is a premier open access journal published by MDPI, located in the heart of Switzerland, that has been at the forefront of advancement in the fields of Biochemistry, Genetics, Molecular Biology, Food Science, and Plant Science since its inception in 2015. With an impact factor that reflects its growing reputation, the journal is categorized within the Q2 quartile in multiple disciplines, illustrating its significant contributions to research and providing a critical platform for scholars and professionals alike. The journal showcases a wide range of topics related to fermentation processes, fostering innovation in both fundamental research and practical applications across various sectors. Having converged its focus from 2015 to 2024, Fermentation-Basel remains committed to facilitating interdisciplinary collaboration and disseminating valuable knowledge, making it an indispensable resource for students, researchers, and industry experts eager to stay abreast of the latest developments in fermentation science.