Explore & Discover Scientific Journals

The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal's intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology's policy to use a 'double-blind review' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations

Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs

Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality

The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.

The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology is a leading international peer-reviewed journal publishing original research, clinical updates, and reviews indexed in Clarivate Web of Science (SCIE) with Q4 quartile ranking.

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology is a leading international peer-reviewed journal publishing original research, clinical updates, and reviews indexed in Clarivate Web of Science (SCIE) with Q4 quartile ranking.

Kvasny Prumysl is a leading international peer-reviewed journal publishing original research, clinical updates, and reviews indexed in Clarivate Web of Science (SCIE) with Q4 quartile ranking.

Brewing Science is a leading international peer-reviewed journal publishing original research, clinical updates, and reviews indexed in Clarivate Web of Science (SCIE) with Q4 quartile ranking.

'Food Science and Technology Research', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.

Ukrainian Food Journal is a leading international peer-reviewed journal publishing original research, clinical updates, and reviews indexed in Clarivate Web of Science (SCIE) with Q4 quartile ranking.

Carpathian Journal of Food Science and Technology is a leading international peer-reviewed journal publishing original research, clinical updates, and reviews indexed in Clarivate Web of Science (SCIE) with Q4 quartile ranking.

La Rivista Italiana delle Sostanze Grasse (RISG) welcomes research, experimental or technological papers, short communications, reviews articles on edible and industrial oils and fats of vegetable and animal origin, soaps, detergents, surfactants, cosmetics and toiletries, mineral oils, lubricants.

FLEISCHWIRTSCHAFT is the German monthly magazine for the entire meat industry. Professional information – from production, via processing, right through to meat marketing – the complete process chain in a single magazine. Through collaboration with German and international experts, FLEISCHWIRTSCHAFT achieves the highest level of expertise and respect throughout the world. The science pages serve as a platform for exchanges between research and practical operations

Journal of Food Science and Technology-Ukraine is a leading international peer-reviewed journal publishing original research, clinical updates, and reviews indexed in Clarivate Web of Science (SCIE) with Q4 quartile ranking.

Sugar Industry / Zuckerindustrie accepts original papers (research reports), review articles, and short communications on all the aspects implied by the journals title and subtitle.

“Mitteilungen Klosterneuburg” publishes original papers, short communications, reviews and surveys on viticulture, enology, pomology and fruit processing as well as enological chemistry, microbiology, hygiene and quality management of wine and fruit. Original papers will only be accepted if they have not been published in an identical or similar form elsewhere (except diploma theses, dissertations and conference contributions). Reviews are only to be submitted on request.

Information not localized

Food industry professionals rely on Cereal Foods World (CFW) to bring them the most current industry and product information. Contributors are real-world industry professionals with hands-on experience. CFW covers grain-based food science, technology, and new product development. It includes high-quality feature articles and scientific research papers that focus on advances in grain-based food science and the application of these advances to product development and food production practices.

Information not localized