PROGRESS IN POLYMER SCIENCE is a prestigious academic journal published by PERGAMON-ELSEVIER SCIENCE LTD, dedicated to advancing the field of polymer science. With an ISSN of 0079-6700 and an E-ISSN of 1873-1619, this journal has established itself as a leading source of high-quality research since its inception in 1967. It ranks in the top quartile (Q1) across multiple categories including Ceramics and Composites, Materials Chemistry, Organic Chemistry, Polymers and Plastics, and Surfaces and Interfaces, reflecting its strong reputation and impact within the scientific community. The journal features rigorous peer-reviewed articles that not only contribute to theoretical advancements but also emphasize practical applications of polymer science in various industries. Although it is not an open-access journal, it remains accessible through institutional subscriptions and provides invaluable insights and data for researchers, professionals, and students alike. PROGRESS IN POLYMER SCIENCE is essential reading for anyone looking to stay abreast of the latest developments and innovations in this dynamic field.

JOURNAL OF FOOD ENGINEERING, published by ELSEVIER SCI LTD, stands as a leading platform for innovative research within the realm of food science, focusing on the engineering principles applied to food production and processing. With an impressive impact factor reflective of its significance in the field, the journal boasts a Q1 ranking in Food Science and ranks #23 out of 389 in Agricultural and Biological Sciences according to Scopus metrics, placing it in the 94th percentile among its peers. Since its inception in 1982, the journal has aimed to disseminate high-quality, peer-reviewed research that informs and shapes industry practices and academic explorations. Although it does not currently offer an open access option, the journal is dedicated to fostering knowledge and innovation through rigorous editorial standards and a commitment to covering a broad range of topics related to food engineering. Researchers, professionals, and students alike will find the journal an invaluable resource for advancing their understanding of the scientific and technological facets of food systems.

NORDIC PULP & PAPER RESEARCH JOURNAL (ISSN: 0283-2631; E-ISSN: 2000-0669) is a prestigious academic journal published by WALTER DE GRUYTER GMBH, situated in the heart of Berlin, Germany. This journal serves as a critical platform for interdisciplinary research within the field of forestry and materials science, with a notable impact factor reflecting its influence in both academia and industry. As a Q2 ranked journal in Forestry and a Q3 ranked journal in Materials Science according to the latest Scopus rankings, it provides a vital resource for professionals, researchers, and students alike. The journal covers a range of topics related to pulp and paper technology, aiming to advance knowledge, encourage innovation, and foster collaboration within these sectors. With its comprehensive and robust editorial approach, the journal is committed to delivering high-quality research that drives the understanding and development of sustainable practices in pulp and paper production. Although it does not currently offer open access options, its rich archive of research dating back from 1986 through to 2024 continues to be a significant asset for those in the field.

MACROMOLECULAR RESEARCH, published by the POLYMER SOC KOREA, is a premier journal dedicated to advancing the field of macromolecular science and polymer engineering. With its ISSN 1598-5032 and E-ISSN 2092-7673, this journal has emerged as a vital platform for researchers and professionals interested in the application and development of polymers across various domains. Based in South Korea and operating as an open-access resource since its inception in 2002, MACROMOLECULAR RESEARCH consistently ranks in the Q2 category across diverse fields such as Chemical Engineering, Materials Chemistry, and Organic Chemistry as per the latest 2023 metrics. Notably, it is recognized for its substantial contributions to polymery science, increasing its visibility and impact in global research. By providing a forum for original research articles, reviews, and innovative methodologies, this journal aims to foster collaboration and knowledge sharing among scientists, engineers, and students alike. Join a community that is at the forefront of polymer research by exploring the wealth of resources and cutting-edge studies featured in MACROMOLECULAR RESEARCH.

Food Packaging and Shelf Life is an esteemed peer-reviewed journal published by Elsevier, dedicated to advancing the field of food science through innovative research on packaging materials and their impact on food preservation. With an impressive impact factor and ranking within the Q1 quartile across several categories—including Biomaterials, Food Science, and Microbiology (medical) provided in Scopus raking—this journal serves as a vital resource for researchers, academics, and industry professionals aiming to enhance food safety and quality. Established in 2014, it encompasses a multidisciplinary approach that integrates engineering, microbiology, and materials science perspectives to address current challenges in food packaging. Although currently not an open-access journal, it offers various subscription options, ensuring accessibility to cutting-edge research. As the sector rapidly evolves, Food Packaging and Shelf Life remains a critical platform for disseminating knowledge and fostering collaboration in the pursuit of sustainable food systems.

Polysaccharides is a leading academic journal published by MDPI, specializing in the interdisciplinary field of polysaccharide research. Since its inception in 2020, this Open Access journal aims to facilitate the dissemination of groundbreaking research in materials science, chemistry, and engineering. With an impressive ranking among the top-tier journals—holding the 29th position in Engineering, the 20th in Chemistry, and the 42nd in Materials Science according to Scopus—it offers a significant platform for researchers and professionals seeking to enrich their understanding of polysaccharides' properties, applications, and innovations. The journal welcomes contributions that advance knowledge in polysaccharide chemistry, structural analysis, and various applications in pharmaceuticals, food sciences, and biomaterials. Located in the heart of Basel, Switzerland, Polysaccharides is poised to be a critical resource for anyone looking to stay at the forefront of polysaccharide research and applications, with publications openly accessible to a global audience.

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.

Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, published by Taylor & Francis Ltd, is a leading journal in the field of food science, toxicology, and public health. With an ISSN of 1944-0049 and an E-ISSN of 1944-0057, this esteemed publication has established itself as a vital resource for researchers and professionals involved in the analysis and regulation of food additives and contaminants. Since its inception and through its converged years from 2008 to 2012 and again from 2014 to 2023, the journal has maintained an impactful presence, notably achieving a Q2 ranking in diverse categories including Chemistry (miscellaneous) and Food Science, alongside commendable standings in Health and Environmental Health. The journal’s mission is to foster high-quality research by providing a platform for critical studies related to chemical analysis, exposure assessments, and risk management in food safety. By prioritizing engaging, peer-reviewed content, it aims to enhance understanding and mitigate risks associated with food additives, making it an indispensable tool for academics, practitioners, and policymakers alike.

Carbohydrate Polymer Technologies and Applications, published by ELSEVIER, is an esteemed open access journal that has been fostering innovation in the field of carbohydrate polymer research since its inception in 2020. With its ISSN 2666-8939, this journal is dedicated to exploring the intersections of analytical chemistry, biochemistry, biotechnology, and materials science, making significant contributions to our understanding of carbohydrate polymers and their diverse applications across various industries. Notably, it has attained a prominent position in various categories, reflecting its quality and impact: ranked Q1 in Analytical Chemistry, Biotechnology, and several Materials Science disciplines, while maintaining strong positions in the Q2 and other quartiles. Additionally, with impressive Scopus rankings—14th in Chemistry (miscellaneous) and 23rd in Analytical Chemistry—it stands at the forefront of scholarly dialogue in these areas, appealing to researchers, professionals, and students alike. The journal's commitment to open access facilitates wider dissemination of knowledge and enhances collaborative research, solidifying its role as a pivotal resource for advancing carbohydrate polymer technologies.

The International Journal of Food Engineering, published by WALTER DE GRUYTER GMBH, serves as a pivotal platform for cutting-edge research in the field of food engineering. With an ISSN of 2194-5764 and an E-ISSN of 1556-3758, this journal focuses on innovative technologies, production processes, and quality control within food systems. Located in Germany, the journal has gained notable recognition, as reflected in its Scopus rankings, which place it within the 61st percentile in miscellaneous engineering and the 50th percentile in food science. Although it operates under a traditional access model, the journal's striking category quartiles signify its importance: achieving Q2 in Engineering and Q3 in both Biotechnology and Food Science in 2023. By fostering interdisciplinary research, the International Journal of Food Engineering aims to connect scientists, engineers, and industry professionals, ultimately contributing to advancements in food safety, sustainability, and nutrition. Join a vibrant community of experts driving innovation and addressing global food challenges through your contributions to this esteemed journal.