Academic Journal
Q2Food Science and Technology International
About Food Science and Technology International
Food Science and Technology International is a scholarly journal published by SAGE Publications Inc.. SCImago 2025 lists it in Q2, with an SJR of 0.495 and H-index of 79.
Coverage: 1995-2026. Research categories: Chemical Engineering (miscellaneous) (Q2); Food Science (Q2); Industrial and Manufacturing Engineering (Q2).
Source-backed journal facts
Topics in published research
Food Quality and Safety Studies; Meat and Animal Product Quality; Food composition and properties; Protein Hydrolysis and Bioactive Peptides; Probiotics and Fermented Foods; Polysaccharides Composition and Applications.
OpenAlex classifies topics from published works. These topics are not the publisher’s official aims and scope.
Reported open-access list prices
4,150.00 USD; 3,043.00 GBP
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.
Red lentil tofu enriched with nivik ( Arum maculatum ) extract: Effects on functional and bioactive properties
İremnur Kılınç, Esra Esin
2026-09-25 · DOI: 10.1177/10820132261492051Physicochemical and sorption properties of Jerusalem artichoke flour and their implications for storage stability
Danna Mikaela Vega, María Alejandra García, Sonia Zulma Viña
2026-09-24 · DOI: 10.1177/10820132261492043Preparation and quality evaluation of coffee substitutes based on milk thistle ( Silybum marianum L.) seeds
Emin Yılmaz, Ayça Erdoğan, Yonca Karagül-Yüceer
2026-09-24 · DOI: 10.1177/10820132261489059Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma
Hyuk Soo Hong, Eun Bi Jeon, Sung Rae Cho, Shin Young Park et al.
2026-09-19 · DOI: 10.1177/10820132261483892Impact of bovine lactoferrin fortification and storage period on the flavor profile and volatile compounds of yogurt
Hasan Uzkuç, Özlem Şahiner, Sümeyye Sarıtaş, Ecem Bolat et al.
2026-09-19 · DOI: 10.1177/10820132261489056Probiotic fermented camel whey-based beverage fortified with bioactive orange peel extract: Physicochemical, antioxidant, and sensory characterization
Farah Jertila, Amal Dbeibia, Ramla Khiari, Malek Ben Zid et al.
2026-09-12 · DOI: 10.1177/10820132261487382Flaxseed-based fortification approaches for nutritional and functional improvement of foods
Asavari Anirudha Joshi, Pramod Dattatray Farde, Arulthambi Luke Rathnakumar, Mulpuri Sujatha et al.
2026-09-04 · DOI: 10.1177/10820132261485007Fermentation-based valorization of potato peel waste for the production of antioxidant fermentation-derived preparations by Lactiplantibacillus plantarum
Sena Şeyma Akgül, Ümmühan Top, Hatice Sıçramaz, Serap Coşansu et al.
2026-09-01 · DOI: 10.1177/10820132261483897Ultrasonication-Induced structural and functional enhancement of acid-extracted dietary fiber from sweet lime ( Citrus limetta ) peel
Shehabi Murtaza, Jangala Krishna Pallavi
2026-08-31 · DOI: 10.1177/10820132261483893Evaluation of Lactobacillus cell free supernatants as biopreservatives of carabeef
Aravind Shambu, Sophia Inbaraj, Manasa Reddy Basireddy, Beena Cherian et al.
2026-08-25 · DOI: 10.1177/10820132261471975Microencapsulation of rosemary ( Rosmarinus officinalis L . ) phenolic extract and exploring its potential as a natural antioxidant barrier for frying oil
Yasaman Kadivar, Sayed Amir Hossein Goli
2026-10 · DOI: 10.1177/10820132251384798UV-C treatment as a valorization strategy for apple by-product: Enhancement of dietary fiber, polyphenols, and antioxidant capacity
Cristina Bodas-Folguera, Rocío De La Peña-Armada, Virgilio Correcher, María Dolores Tenorio Sanz et al.
2026-08-19 · DOI: 10.1177/10820132261475394Linking chemical composition and sensory attributes in cocoa liquors: A multivariate profiling strategy
Dulce Velásquez-Reyes, Norma Morales-Hernández, Montserrat Alcazar-Valle, Manuel Kirchmayr et al.
2026-08-14 · DOI: 10.1177/10820132261476780Cultured meat and the future of sustainable protein production: Innovations, regulatory landscapes, and market prospects
Likhitha Yadav Prakruthi, Hari Krishnan, Deepika Kaushik, Banupriya Lakshmipathy et al.
2026-08-13 · DOI: 10.1177/10820132261476786Effects of low-temperature conditioning on browning, reactive oxygen species metabolism, and quality attributes of “Dajixin” wampee ( Clausena lansium ) fruit during cold storage at 3 °C for 16 days
Wenjun Chang
2026-08-13 · DOI: 10.1177/10820132261478361Next-generation chitosan-based edible coatings for shelf-life extension of berries: Bioactive enrichment and nano-enabled strategies
Sreeranjani Kanagesan, Kavitha Periyanannagounder Shanmugam, Muthuvel Iyyamperumal, Janaki Ponnusamy et al.
2026-08-12 · DOI: 10.1177/10820132261475907Seawater-dissolved oligochitosan coating and basket-in-bag packaging extend the chilled shelf-life of slender shrimp ( Metapenaeus brevicornis ) during 13-day storage at 4 ± 1 °C
Thi Hoan Vu, Thi Phuong Nhung Tran, Ngoc Boi Vu, Thi My Trang Nguyen et al.
2026-08-08 · DOI: 10.1177/10820132261475403Effects of hot-air and vacuum freeze-drying on the sensory evaluation, flavor, and physicochemical changes of Antarctic krill ( Euphausia superba Dana)
Ruxin Zhang, Peng Wang, Tiantian Ma, Yujun Liu et al.
2026-08-04 · DOI: 10.1177/10820132261471716Temperature-controlled microwave-assisted and hybrid drying of acerola ( Malpighia emarginata ): Effects on kinetics and bioactive compound retention
Estela Bruno, Camilo Orrabalis, Nicolás Bogdanoff, Laura Analía Campañone et al.
2026-08-03 · DOI: 10.1177/10820132261475404Kinectics of calcium diffusion and associated physical changes in papaya fruit
Nayara Cantarino Barbosa, Isamara Reis Gomes, Sérgio Henriques Saraiva, Eder Dutra de Resende et al.
2026-08-03 · DOI: 10.1177/10820132261471694Reviews
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Version History
October 4, 2026 at 9:18 pm
October 2, 2026