Academic Journal
Q1Journal of Food Science
About Journal of Food Science
Journal of Food Science is a scholarly journal published by Wiley-Blackwell. SCImago 2025 places it in Q1 with an SJR of 0.745 and an H-index of 198.
Its listed coverage is 1936-2026 and its research categories include Food Science (Q1). The 2025 dataset reports 832 documents and 6819 citations across the latest three-year reporting window.
Journal Metrics
Metrics can change by reporting year. Verify time-sensitive values with the publisher or indexing service.
Aims & Scope
The journal publishes research related to Meat and Animal Product Quality, Proteins in Food Systems, Food composition and properties, Postharvest Quality and Shelf Life Management, Phytochemicals and Antioxidant Activities, Protein Hydrolysis and Bioactive Peptides.
Recent Research Articles
Latest publications matched automatically by ISSN.
Microbiological Quality of Roasted Coffee and Survival Dynamics of Dry‐Inoculated Bacteria During Storage
Dionisio Pedro Amorim‐Neto, Jaqueline Sousa Correia, Matheus Péricles Silva Láscaris, Carla Alves Barbosa et al.
2026-09 · DOI: 10.1111/1750-3841.71483Brazilian Green Propolis and Essential Oil Residues Improve Metabolic Dysfunction by Modulating Key Hepatic Lipogenic Genes in High‐Fat Diet‐Fed Mice
Caroline Alves de Araújo, Giovana Dias Ramundo, Beatriz Teixeira dos Santos, Dafne Lopes Beserra Silva et al.
2026-09 · DOI: 10.1111/1750-3841.71470Chemical Drivers of Sweetness, Sourness, and Astringency in Apple Juice Identified Using Support Vector Machine Regression
Annachiara Berardinelli, Danny Cliceri, Isabella Endrizzi, Flavia Gasperi et al.
2026-09 · DOI: 10.1111/1750-3841.71479Physicochemical Insights Into Structuring Olive Oil With Dry‐Fractionated Anhydrous Milk Fat
Konstantina Zampouni, Prodromos Prodromidis, Elefterios G. Andriotis, Eugenios Katsanidis et al.
2026-09 · DOI: 10.1111/1750-3841.71493Targeted Preparation of Low‐Degree Polymerization Xylooligosaccharides From Lignocellulosic Biomass: Advances, Structure–Activity Relationships, and Applications
Xuan Ge, Chenhuan Lai, Caoxing Huang, Qiang Yong et al.
2026-09 · DOI: 10.1111/1750-3841.71482Comparative Characterization of Volatile Flavor Profiles and Key Markers in Early‐, Mid‐, and Late‐Ripening Honey Peach ( Prunus persica L. Batsch) Cultivars Using GC‐IMS and HS‐GC‐MS
Rui Wang, Yahui Li, Zhiyong Zhang, Lu Shi et al.
2026-09 · DOI: 10.1111/1750-3841.71469Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis
Yuhan Wu, Jinzhi Han, Zhibin Liu, Wangxin Liu et al.
2026-09 · DOI: 10.1111/1750-3841.71448Stoichiometric Regulation of Gallic Acid‐Copper Nanozymes for Optimized Coordination Structure, Peroxidase‐Like Activity, and Antibacterial Performance
Lili Liu, Shuhang Ju, Yuhan Duan, Xinshuai Zhang et al.
2026-09 · DOI: 10.1111/1750-3841.71436Flavonoid Biotransformation in Rutin‐Rich Beverages by Magnetic Nanoparticle‐Immobilized Endogenous Rutin‐Hydrolyzing Enzyme From Tartary Buckwheat
Yuan Xiao, Yan Chen, Haili Liu, Aobo Yang et al.
2026-09 · DOI: 10.1111/1750-3841.71487Research Progress on Bioactive Peptides From Diverse Sources: Preparation, Structure‐Activity Relationship, and Applications
Po‐Rui Liang, Long Pan, Ai‐Mei Liao, Yin‐Chen Hou et al.
2026-09 · DOI: 10.1111/1750-3841.71468Consumer Language‐Based Sensory Descriptor Extraction and Volatile‐Sensory Associations in Aged Light Flavor Baijiu
Shiqi Liao, Xiran Wang, Haoying Han, Ting Meng et al.
2026-09 · DOI: 10.1111/1750-3841.71490Advancing Blueberry Postharvest Management: A Paradigm Shift From Pathogen Killing to Niche Occupancy
Yumei Wang, Kangyuan Xu, Chaofan Guo, Yongli Jiang et al.
2026-09 · DOI: 10.1111/1750-3841.71467Visual Food Object Detection via Open‐Vocabulary Learning
Shoulong Liu, Guorui Sheng, Shaojie Zhou, Bolin Yang et al.
2026-09 · DOI: 10.1111/1750-3841.71414Image‐Based Pore Space and Pore Network Characterization: A Review of 2D/3D Workflow in Foods
Bobby Shekarau Luka, Abdul'alim Gambo Ibrahim, Ibrahim Binni Muhammed, Bello Mohammed Yunusa et al.
2026-09 · DOI: 10.1111/1750-3841.71450Papain‐ and Trypsin‐Derived Spirulina Peptides: Antiproliferative and Antioxidant Profiles
Shno N. Hassan, Dlzar Dlshad Ghafoor
2026-09 · DOI: 10.1111/1750-3841.71449AI Digitized 3D‐Printed Meal for Personalized Nutrition
Connie Kong Wai Lee, Siyu Chen, Wing Yan Poon, Yee Him Timothy Chan et al.
2026-09 · DOI: 10.1111/1750-3841.71425Exploring the Effectiveness of Gamification in Food Safety Training: A Systematic Review
Alexandria Nivelle Mekanna, Christelle Bou‐Mitri
2026-09 · DOI: 10.1111/1750-3841.71442Valorization of Camelina Seed Meal: Ethanolic Ammonium Hydroxide Extraction Coupled With Enzymatic Hydrolysis Enhances Protein Functionality
Chandrika Sewwandi Dissanayaka, Rong Tsao, Fereidoon Shahidi
2026-09 · DOI: 10.1111/1750-3841.71406Phytochemical Characterization and Antioxidant Mechanisms of Amazonian Tucumã ( Astrocaryum vulgare ) and Uxi ( Endopleura uchi ) Pulps Support Their Potential as Natural Food Preservatives
Naikita Suellen da Silva e Silva, Thaís Oliveira Freitas, Ana Paula Barros Soares, Bruna Sumaya Dias Pinheiro et al.
2026-09 · DOI: 10.1111/1750-3841.71476The Impact of Environmental, Nutritional, and Animal Welfare Labeling of Plant‐Based Cream Cheese on Consumer Perception
Cayla E. J. Weiler, Chase D. Morhart, Brianna Power, Zach Adams et al.
2026-09 · DOI: 10.1111/1750-3841.71485Reviews
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September 8, 2026 at 12:04 am
September 8, 2026