Academic Journal
Q1Journal of Ethnic Foods
About Journal of Ethnic Foods
Journal of Ethnic Foods is a scholarly journal published by BioMed Central Ltd. SCImago 2025 lists it in Q1, with an SJR of 0.536 and H-index of 44.
Coverage: 2015-2026. Research categories: Anthropology (Q1); Food Science (Q2).
Open-access policies and author information
Reported in the official DOAJ public CSV snapshot (2026-09-01), downloaded 2026-10-03. Record updated 2026-03-17. This snapshot does not establish today’s listing status or fee quotation.
Publisher policy links recorded by DOAJ
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Source-backed journal facts
Topics in published research
Culinary Culture and Tourism; Food Quality and Safety Studies; Probiotics and Fermented Foods; Nutrition, Health and Food Behavior; Biochemical Analysis and Sensing Techniques; Food and Agricultural Sciences.
OpenAlex classifies topics from published works. These topics are not the publisher’s official aims and scope.
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.
Decoding ethnic fermented food systems: a narrative review of multi-omics approaches leading to personalized nutrition
Anubha Gupta, Indira P. Sarethy
2026-12 · DOI: 10.1186/s42779-026-00331-8Traditional beondegi as an ethnic food context for insect-based food acceptance among sustainability-aware Korean adults: a nationwide cross sectional study
Jung-Heun Ha, Miae Doo
2026-12 · DOI: 10.1186/s42779-026-00329-2Ethnographic heritage, fermentation dynamics, and mechanism-based functional potential of legen (Borassus flabellifer) from East Java, Indonesia: a narrative review
Angga Kurniawan
2026-12 · DOI: 10.1186/s42779-026-00326-5Traditional fermented foods, indigenous knowledge systems, and gut microbiome health among tribal communities of Tripura, India: an integrative review
Manabendra Debnath
2026-12 · DOI: 10.1186/s42779-026-00328-3Effects of starch type and concentration on the physicochemical, antioxidant, textural, and sensory properties of tomato juice-incorporated Gwapyeon
Won-Taek Namgung, Minseo Cho, Jiwoo Lee, Seongjin Yoon et al.
2026-12 · DOI: 10.1186/s42779-026-00327-4Bioactive phytochemicals and health-promoting effects of green onion (Allium fistulosum L.): a scoping review
You-Jin Kim, Do-Yeon Kim, Seong-In Cheong
2026-12 · DOI: 10.1186/s42779-026-00320-xUpcycling of hull from a traditional black soybean (Rhynchosia nulubilis): NRF2–HO-1-mediated antioxidant and anti-adipogenic effects
Ha-Jun Byun, Hyeon-Son Choi
2026-12 · DOI: 10.1186/s42779-026-00325-6Edible bird's nest: culture, science, and beyond: a narrative review
Shuyi Zhou, Xuncai Liu, Qunyan Fan, Wen Zhou et al.
2026-12 · DOI: 10.1186/s42779-026-00314-9Modernizing mageu fermentation through the use of defined Lactobacillaceae starter cultures with potential functional applications
Katherine Hartzenberg-Aeroe, Brian Kullin, Jo-Ann Passmore, Anna-Ursula Happel et al.
2026-12 · DOI: 10.1186/s42779-026-00323-8Cross-cultural analysis of kimchi perceptions and cultural interactions using Korean and English-language YouTube comment data
Ga Hee Shin, Jeong Yoong Kim, Sang Min Lee, Byeong-Chul Kang et al.
2026-12 · DOI: 10.1186/s42779-026-00324-7Globalizing kimchi: a longitudinal analysis of digital discourse on culinary, fermentation, and health
Eunhye Park, Hae-Jeung Lee
2026-12 · DOI: 10.1186/s42779-026-00316-7Kelvaragu Koozh: a traditional fermented finger millet beverage of south India with ethnographic and nutritional significance
A. Yasmin Fathimaa, S. Tamil Malar, J. Harine Sargunam, Pavithra Amritkumar et al.
2026-12 · DOI: 10.1186/s42779-026-00322-9Probiotic potential of Bacillus paralicheniformis JHB-06 isolated from traditional doenjang and its antimicrobial activity against oral pathogens
Eun-Shim Son
2026-12 · DOI: 10.1186/s42779-026-00321-wRujak Cingur as a symbol of East Javanese gastronomic heritage
Mentari Sekar Arum, Lulus Mualimin, Angga Prasetyo, I. G. Ngurah Oka Putra Setiawan et al.
2026-12 · DOI: 10.1186/s42779-026-00319-4Effects of grain substitution and cooking methods on the quality characteristics and nutritional properties of traditional Korean Ssuk-Injeolmi (쑥인절미) for elderly consumers
Yunjin Bang, Jangmun Lee, Baekgyeong Seon, Yeeun Kim et al.
2026-12 · DOI: 10.1186/s42779-026-00317-6Digital narratives of Indonesian culinary culture on YouTube: a qualitative speech act and netnographic study of food vloggers
Fauzi Rahman, Zainal Rafli, Miftahulkhairah Anwar
2026-12 · DOI: 10.1186/s42779-026-00315-8Functional enhancement of kombucha fermentation through the utilization of watermelon flesh and rind
Ga Yeon Choi, Tae Hee Kim, Min Kyung Yoo, Min Ho Lee et al.
2026-12 · DOI: 10.1186/s42779-026-00318-5A narrative review of Panaka: an ayurvedic beverage with therapeutic and nutritional relevance
Shibna Muttungha Valappil, M. C. Shobhana, Shivakumar S. Harti
2026-12 · DOI: 10.1186/s42779-026-00313-wIntegrating oat flour from Moroccan varieties into traditional Moroccan bread: response modeling of nutritional, technological, and sensory changes
Salma Touil, Nadia Belahbib, Naima Shaimi, Nezha Saidi et al.
2026-12 · DOI: 10.1186/s42779-026-00312-xPhytochemical characterization and bioactivity of Chamaecrista nomame (Siebold) H. Ohashi: bridging korean ethnic food tradition and modern functional science
Min-Hye Kim, Ji-Hyun Im, Xiaolu Fu, June-Seok Lim et al.
2026-12 · DOI: 10.1186/s42779-026-00310-zReviews
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Version History
October 2, 2026 at 9:21 pm
October 2, 2026