Academic Journal
Q2ACS Food Science and Technology
About ACS Food Science and Technology
ACS Food Science and Technology is a scholarly journal published by American Chemical Society. SCImago 2025 lists it in Q2, with an SJR of 0.558 and H-index of 32.
Coverage: 2021-2026. Research categories: Analytical Chemistry (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2); Organic Chemistry (Q2).
Source-backed journal facts
Topics in published research
Phytochemicals and Antioxidant Activities; Proteins in Food Systems; Food composition and properties; Fermentation and Sensory Analysis; Meat and Animal Product Quality; Nanocomposite Films for Food Packaging.
OpenAlex classifies topics from published works. These topics are not the publisher’s official aims and scope.
Reported open-access list prices
4,500.00 USD
APC list prices reported by OpenAlex, which obtains this information from DOAJ. Confirm current charges, taxes, waivers and eligibility with the publisher; this is not a fee quotation.
Source: OpenAlex source record. Retrieved 2026-10-03. Source record updated 2026-10-02. OpenAlex metrics are different from SCImago metrics and the Clarivate Journal Impact Factor.
Journal Metrics
Quartile, SJR and the listed SCImago H-index use the 2025 imported SCImago dataset. A quartile may vary by subject category. Values without a source or reporting year are unverified historical entries. Verify the current Journal Impact Factor with Clarivate or the publisher before using it.
Aims & Scope
The publisher’s official aims and scope have not yet been verified for this profile. Use the journal website to check subject fit and accepted article types before submitting.
Recent Research Articles
Latest publications matched automatically by ISSN.
Encapsulated Anthocyanins from Sambucus peruviana and Vaccinium corymbosum in Chitosan-Alginate Nanoparticles for Potential Antidiabetic Applications
Keliee Vilcahuaman, Angela Robles, Mariela Elgegren, Javier Nakamatsu et al.
2026-10-01 · DOI: 10.1021/acsfoodscitech.6c00518Emulsifying Properties of Coffee ( Coffea arabica L.) Pulp Pectic Polysaccharides
Luis Henrique Reichembach, Flávia Souza Almeida, Rosiane Lopes Cunha, Carmen Lúcia de Oliveira Petkowicz et al.
2026-09-30 · DOI: 10.1021/acsfoodscitech.6c00690Optimization of Ultrasound and Acid Assisted Pretreatment Combined with Drying to Improve Resistant Starch, Structural Characteristics, and Bioactive Functionality of Green Banana Flour
Anam Mushtaq, Mohamed Ghamry, Li Li, Wei Zhao et al.
2026-09-30 · DOI: 10.1021/acsfoodscitech.6c00548Turning Food Waste into High-Performance and Versatile Starch Nanoparticle-Based Edible Packaging
Gurvendra Pal Singh, Krishna Aayush, Ivy Chiu, Tianyi Jin et al.
2026-09-25 · DOI: 10.1021/acsfoodscitech.6c00313Structure-Based Design of Oil-Loaded Powders by Cast-Tape Drying: Effects of Maltodextrin Dextrose Equivalent and Plate Set Temperature
Shisei Takashige, Yoshiyuki Watanabe
2026-09-24 · DOI: 10.1021/acsfoodscitech.6c00605A Two-Step Strategy for Controlling Spoilage Yeasts in Table Olive Preservation: Acid Treatment and Bioprotective Culture
Patricia Rus-Fernández, Ana Fuentes
2026-09-23 · DOI: 10.1021/acsfoodscitech.6c00467From Structural Regulation to Functional Applications: Microcrystalline Cellulose in Sustainable Food Packaging and Food Additives
Suyu Li, Kairu Li, Haoran Bai, Fuqiang Zhang et al.
2026-09-23 · DOI: 10.1021/acsfoodscitech.6c00697Issue Publication Information
2026-09-18 · DOI: 10.1021/fsv006i009_2131353Issue Editorial Masthead
2026-09-18 · DOI: 10.1021/fsv006i009_2131354Formation Behavior of 3-MCPD Esters and Glycidyl Esters from Diacylglycerols during Oil Deodorization: Insights from Stable Isotope Tracing
Keishi Okada, Aya Yoshinaga-Kiriake, Yuriko Suganuma, Sora Suzuki et al.
2026-09-16 · DOI: 10.1021/acsfoodscitech.6c00479Carrier-Mediated Reformulation of Pine Honey: Comparative Characterization of MCC-Based Powdered and PVA–Electrospun Fibrous Matrices
Enes Kaya, Abdullah Demi̇rci̇
2026-09-16 · DOI: 10.1021/acsfoodscitech.6c00586Plant Protein–Tea Polyphenol Complexation: From Structure to Tailored Materials for Food Applications
Lei Zhang, Yining Sun, Yongqi Liang, Ye Wang et al.
2026-09-15 · DOI: 10.1021/acsfoodscitech.6c00078Gas Chromatography-Ion Mobility Spectrometry for Characterizing Different Species of Origanum and Detecting Blends of Its Products
Modestus Wigger, Phil Carbow, Daria Garder, Silke Hillebrand et al.
2026-09-11 · DOI: 10.1021/acsfoodscitech.6c00607Starch-Dominated, Matrix-Modulated Gelation and Structural Recovery in Air-Classified Protein-Rich and Starch-Rich Chickpea Fractions
Vishal Ratanpaul, Philip Hands, Ri Chen, Regine Stockmann et al.
2026-09-11 · DOI: 10.1021/acsfoodscitech.6c00633Quantitative Detection of Virgin Olive Oil Adulteration with Oil Obtained from Ground-Picked Olives Using Mid- and Near-Infrared Spectroscopy
Hüseyin Ayvaz, Mustafa Öğütcü, Muhammed Ali Doğan, Uğurcan Aydın et al.
2026-09-10 · DOI: 10.1021/acsfoodscitech.6c00545Comparative Profiling and Dynamic Evolution of Aroma Signatures in Xizang Qingke Baijiu Throughout the Multi-Round Brewing Process: A GC × GC-TOFMS Based Approach
Yulong Jin, Jiajun Yu, Ting Bai, Yao Tang et al.
2026-09-10 · DOI: 10.1021/acsfoodscitech.6c00506Metabolipidomic Profiling Reveals Novel Acylhexosylceramides in Five Hokkaido Wine Grape Varieties Using Untargeted LC/MS
Md Abdul Malek, Divyavani Gowda, Sone Teruo, Shu-Ping Hui et al.
2026-09-10 · DOI: 10.1021/acsfoodscitech.6c00458Evaluation of Carotenoid Bioaccessibility in Selected Dietary Sources Using a Modified INFOGEST In Vitro Digestion Protocol
Elena Rodríguez-Rodríguez, Begoña Olmedilla-Alonso, Rocío Estévez-Santiago, Milagros Sánchez-Prieto et al.
2026-09-18 · DOI: 10.1021/acsfoodscitech.6c00187Mitigation of Acrylamide in Panela: Evaluating Storage and Additive-Based Strategies on Physicochemical Properties and Sensory Quality
Edna Juliana Herrera-Ramirez, Wilson Roberto Barón Cortés, Héctor Suarez, Chiara Carazzone et al.
2026-09-09 · DOI: 10.1021/acsfoodscitech.6c00550Microscopic Characterization of Pinot Noir Grape Surfaces Following Coating with Chitosans of Different Molecular Weights to Reduce Volatile Phenol Uptake
Sarah Caballero, Jooyeoun Jung
2026-09-08 · DOI: 10.1021/acsfoodscitech.6c00411Reviews
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Version History
October 4, 2026 at 9:15 pm
October 2, 2026