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 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.

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 and Bioprocess Technology, an esteemed journal published by Springer, serves as a premier platform for disseminating cutting-edge research in the realms of food science, industrial manufacturing engineering, and process chemistry and technology. Established in 2008, the journal has quickly ascended to the prestigious Q1 quartile in multiple categories, highlighting its impact and relevance within the scientific community. With an impressive Scopus ranking that places it in the top tiers of its fields—such as rank #17 in Safety, Risk, Reliability, and Quality, and rank #38 in Food Science—this journal is pivotal for researchers and professionals aiming to publish innovative findings that advance food processing and bioprocess technology. Beyond its rigorous peer-review process, the journal facilitates access to high-quality, impactful research, reinforcing its significant role in shaping the future of biotechnological applications in food systems. Aimed at both scholars and practitioners, Food and Bioprocess Technology is an essential resource for those engaged in exploring sustainable practices and enhancing food quality and safety. Furthermore, by addressing essential topics in the field, it fosters collaboration and knowledge exchange among researchers dedicated to advancing the bioprocessing landscape.

POLYMER SCIENCE SERIES A is a distinguished journal dedicated to the field of polymer science, with a focus on advancing knowledge in materials chemistry and polymers and plastics. Published by MAIK NAUKA/INTERPERIODICA/SPRINGER, this journal provides a platform for researchers and practitioners to disseminate their findings and innovations. With an ISSN of 0965-545X and an E-ISSN of 1555-6107, it is widely accessible to the academic community. Although currently non-open access, the journal has maintained its significance since its inception in 1991, boasting an evolving emphasis on contemporary issues in polymer science up to 2024. Ranked in the Q3 category for both Materials Chemistry and Polymers and Plastics in 2023, POLYMER SCIENCE SERIES A plays a crucial role in the broader academic landscape, particularly for those committed to understanding and enhancing polymer materials. The journal’s reputation is solidified by its Scopus rankings, where it addresses critical advancements and fosters collaborative research opportunities within the community. We invite researchers, professionals, and students to explore the valuable insights published within these pages.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, published by SPRINGER INDIA, is a distinguished peer-reviewed journal that has been contributing to the ever-evolving field of food science since its inception in 1974. With an ISSN of 0022-1155 and E-ISSN 0975-8402, this journal holds a commendable position in the Q2 category for Food Science, as per the 2023 metrics, and ranks #58 out of 389 in Scopus's Agricultural and Biological Sciences sector, achieving an impressive 85th percentile. The journal publishes high-quality research articles, reviews, and case studies that cover a wide array of topics, from food preservation to innovative technologies in food processing. Although it is not an open-access journal, it endeavors to disseminate essential knowledge and research strategies that advance food science and benefit both industry professionals and academia. The geographical reach of the journal, alongside its rigorous editorial standards, solidifies its stature as a pivotal resource for researchers, professionals, and students dedicated to the enhancement of food science practices and technologies.

JOURNAL OF FOOD PROCESS ENGINEERING, published by WILEY, is a prestigious academic journal dedicated to advancing the field of food processing through innovative engineering research and practical applications. With an ISSN of 0145-8876 and an E-ISSN of 1745-4530, this journal serves as a crucial platform for researchers and professionals focusing on the intersection of chemical engineering and food science. Operating in the United States and established in 1977, it has gained a reputation for its rigorous peer-review process and high-quality publications, reflected in its Category Quartiles of Q2 in both Chemical Engineering (miscellaneous) and Food Science for 2023. The journal is also well-positioned within the Scopus rankings, holding the 104th spot out of 389 in Agricultural and Biological Sciences and the 82nd in General Chemical Engineering. While it currently does not offer Open Access options, the JOURNAL OF FOOD PROCESS ENGINEERING remains an indispensable resource for those looking to explore critical studies and developments that shape food processing technologies by the year 2024 and beyond.

Journal of Micro-Nanopatterning Materials and Metrology (JM3), published by SPIE - The International Society for Optics and Photonics, is a premier forum for advancing knowledge within the realms of micro-nanopatterning and metrology. With an ISSN of 1932-5150 and an E-ISSN of 2708-8340, JM3 has established itself as a valuable resource since its inception in 2007, converging critical research toward 2024. The journal has recently achieved recognition in various scientific domains, holding a Q3 category in fields such as Atomic and Molecular Physics, Condensed Matter Physics, and Nanoscience, while also being placed in Q2 for Mechanical Engineering in 2023. Given its multifaceted focus, JM3 engages a wide audience, including engineers, physicists, and materials scientists, facilitating a dialogue that bridges theoretical and practical innovations. Open access options enable broader dissemination of research findings, enhancing visibility and impact. By continually striving to publish cutting-edge research and methodologies, JM3 plays a crucial role in shaping the future of material sciences and engineering practices.

Foods is a premier open access journal published by MDPI, based in Switzerland, that has been at the forefront of disseminating high-quality research in the fields of food science, health professions, and plant science since its establishment in 2012. With an impressive convergence of interdisciplinary studies spanning various aspects of food, nutrition, and microbiology, the journal aims to provide a comprehensive platform for researchers and professionals to share innovative ideas and findings. Maintained as a Q1 journal in multiple categories for 2023, including Food Science and Health Professions, Foods has garnered significant recognition within the academic community, reflected in its strong Scopus rankings and percentiles across various disciplines. The journal not only promotes open access to enhance the visibility and accessibility of research but also encourages the exploration of sustainable food systems and health-related issues, thus contributing to essential discussions in today's society. For those looking to advance their understanding and expertise in food-related sciences, Foods serves as an enduring resource for groundbreaking studies and critical insights.

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.