Academic Journal
Quartile not availableFood Science and Technology
About Food Science and Technology
About Food Science and Technology
Food Science and Technology is a peer-reviewed scholarly journal published by Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Key indicators: ISSN 01012061, 1678457X.
Understanding This Journal's Metrics
Journal metrics help researchers assess fit, but they must be interpreted in context:
Publishing in Food Science and Technology
When considering this journal, verify its current indexing status, editorial board, and recent publications to ensure it meets your needs for visibility and credibility.
- Author guidelines: Follow formatting, reference style, and article-type requirements exactly — non-compliant manuscripts may be returned without review.
- Submission: Submit via the official journal website.
Is This Journal Right for Your Paper?
- Audience match: Will the journal's readers cite and build on your findings?
- Timeline: Higher-tier journals mean longer review and higher rejection risk. Balance prestige against your schedule.
- Indexing: Confirm indexing in Web of Science, Scopus, and PubMed (if biomedical) meets your institutional requirements.
- Open access needs: Check funder mandates and whether the journal offers compliant OA options.
Frequently Asked Questions
What is the ISSN of Food Science and Technology?
01012061, 1678457X.
Who publishes Food Science and Technology?
Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Where do I submit to Food Science and Technology?
Via the official website.
Is Food Science and Technology peer-reviewed?
Yes — it is a peer-reviewed scholarly journal indexed in major academic databases.
Journal Metrics
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.
Relationship between the rheological parameters, Alveograph elasticity index, and Farinograph stability in the assessment of wheat quality
Eliana Maria Guarienti, Martha Zavariz de Miranda, Genei Antonio Dalmago, Jorge Alberto de Gouvêa et al.
2026-07-21 · DOI: 10.5327/fst.603Propolis extract: antioxidant effects and potential implications for human health in sleep
Tamirys Caroline Silva Souza, Suelaine Barbosa de Oliveira, Laudelina Ferreira de Andrade, Patrícia Soares Rocha et al.
2026-07-21 · DOI: 10.5327/fst.605Anisakidae and Raphidascarididae nematode larvae of hygienic-sanitary importance parasitizing Lobotes surinamensis (Actinopterygii) obtained from fish markets in the State of Rio de Janeiro, Brazil
Jéssica Botti Diniz, Michelle Cristie Gonçalves da Fonseca, Delir Corrêa Gomes, Eduardo José Lopes Torres et al.
2026-07-21 · DOI: 10.5327/fst.604Probiotic and biotechnological potential of the microbiota from Brazilian native bees: A comprehensive review of the literature
Daniela Cácia dos Santos, Dario Alves de Oliveira, Gabriela da Rocha Lemos Mendes, Laylla Carolline Vieira Nobre et al.
2026-07-17 · DOI: 10.5327/fst.594Staphylococcus aureus in artisanal Minas cheese produced in Serra da Canastra, Minas Gerais, Brazil
Milena Souza Reis, Natália Pereira, Leandro Augusto Mariano Silva, Romário Alves Rodrigues et al.
2026-06-28 · DOI: 10.5327/fst.541Dimensionality reduction of variables in animal nutrition studies: an approach using discriminant analysis
Júlio César Bezerra Vilar da Silva, Katcilanya Menezes de Almeida, Maiza Araújo Cordão, Natália Ferreira Negreiros et al.
2026-06-28 · DOI: 10.5327/fst.596Powdered leaves of ora-pro-nóbis (Pereskia aculeata): An emerging source of proteins, phytochemicals, bioactive compounds, and antioxidants
Juliana Guimarães da Silva, Lindalva Maria de Meneses Costa Ferreira, Rosely Carvalho do Rosário, Helen Cristina de Oliveira Palheta et al.
2026-06-01 · DOI: 10.5327/fst.600Metal(loid) concentrations in shark meat commercialized in Brazil: Implications for human health and biological conservation
Adalto Bianchini, Patrícia Gomes Costa, Mariana da Fontoura Martins, Iole Beatriz Marques Orselli et al.
2026-06-01 · DOI: 10.5327/fst.621Whey as an Additive in Maize Silage
Sauhan de Mendonça Neves, Janderson do Carmo Lima, Pedro Rogerio Giongo, João Bernardo da Rocha Neto et al.
2026-05-27 · DOI: 10.5327/fst.613Breakfast cereals enriched with whey protein: Sensory and nutritional impacts
Vanessa Menezes Ferreira Bachini, Flávia Teixeira, Alisson de Lima Figueiredo, Ghiovani Zanzotti Raniero et al.
2026-05-26 · DOI: 10.5327/fst.587SOIL BIOLOGICAL HEALTH INCREASE THROUGH THE APPLICATION OF THE REKAL MINERAL SOIL TREATMENT
Eliana Paula Fernandes Brasil, Charlismilã Amorim do Couto, Isadora de Lima Araújo, Izadora Pereira Bernardes et al.
2026-05-07 · DOI: 10.5327/fst.590Unlocking wheat bran’s potential: a comprehensive review of its chemistry, nutritional composition, and promising technological pathways
Daniele Bach, Ricardo Lopes, Luiz Gustavo Lacerda, Ivo Mottin Demiate et al.
2026-04-30 · DOI: 10.5327/fst.598Challenges of using ora-pro-nóbis (Pereskia aculeata Miller) Leaf mucilage as an ingredient. An example of the bitter taste in sugar-reduced muffins
Gabriela Salustiano Damaceno, Gabrieli Vieira da Silva, Marina Leite Mitterer-Daltoé
2026-04-24 · DOI: 10.5327/fst.617Erratum
2026-04-24 · DOI: 10.5327/fst.536-erERRATUM: Honey consumer in Rio de Janeiro
2026-04-17 · DOI: 10.5327/fst.378-erMeat Quality of Santa Inês Lambs Fed with Different Levels of Forage Cactus: An Integrated Approach
Katcilanya Menezes de Almeida, Maiza Araújo Cordão, Júlio César Bezerra Vilar da Silva, Natalia Ferreira Negreiros et al.
2026-04-10 · DOI: 10.5327/fst.591Effectiveness of an andiroba oil bioproduct in maintaining egg quality at room temperature
João Paulo Ferreira Rufino, Bárbara Souza de Araújo, Rebeca Fontenele Moda, Cristiane Cunha Guimarães et al.
2026-04-10 · DOI: 10.5327/fst.592Degradation kinetics and stability of bioactive compounds, antioxidant capacity, and color parameters of sugar-free jaboticaba jellies subjected to different preservation methods
Paloma Cristina dos Santos, Marina Maximiano de Oliveira Santos, Angelina de Sousa Chagas, Fernanda Isabela Moreira et al.
2026-04-10 · DOI: 10.5327/fst.584New insights into the Butia capitata accessions from Cerrado: Physicochemical characterization, antioxidant activity, and phenolic acids profile
Juliana Fróes Pirôpo de Oliveira, Hugo Calixto Fonseca, Lucas André Xavier da Silva, Shirlene Gonçalves Siqueira et al.
2026-04-10 · DOI: 10.5327/fst.597Development of sheep-based jerky beef analog
Ingrid Roberta Brasileiro, Pablo Inocêncio Monteiro, Rúbia Martins Bernardes Ramos, Igor Costa Mota et al.
2026-04-09 · DOI: 10.5327/fst.573Reviews
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October 10, 2026 at 7:07 pm
October 9, 2026