Academic Journal
Q3Scifood
About Scifood
Scifood is a scholarly journal published by HACCP Consulting. SCImago 2025 lists it in Q3, with an SJR of 0.233 and H-index of 25.
Coverage: 2025-2026. Research categories: Food Science (Q3).
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Aims & Scope
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Recent Research Articles
Latest publications matched automatically by ISSN.
Comparative nutritional assessment of chicken, beef and fish broths and their potential food-industry applications
Ayazhan Sagingaliyeva, Gali Gumarov, Aruzhan Sagingali
2026-08-17 · DOI: 10.5219/scifood.123Development of innovative soft cheese technology using floral and spicy wild herbs from the Vinnytsia region and a smart cooking system
Tetyana Semko, Olga Ivanishcheva, Olena Pakhomska, Serhii Hyrych et al.
2026-07-17 · DOI: 10.5219/scifood.104Factor-area modelling of sweet cherry and sour cherry quality after hydrocooling treatment
Igor Palamarchuk, Іryna Ivanova, Larysa Bal-Prylypko, Vladyslav Palamarchuk et al.
2026-07-17 · DOI: 10.5219/scifood.162Integrated safety management and standardization system for the production of camel milk and the fermented product shubat
Adkham Akhmedov, Assiya Serikbayeva, Giovanna Ferrari, Murat Aliev et al.
2026-07-17 · DOI: 10.5219/scifood.128Effect of functionally enriched compound feed on intramuscular fat deposition and meat quality in lambs
Gulmira Kenenbay, Urishbay Chomanov, Gulzhan Zhumaliyeva, Qabylgazy Seitpan et al.
2026-07-01 · DOI: 10.5219/scifood.141Rheological, farinographic, enzymatic, and sensory evaluation of wheat-flour confectionery products with complex additives
Shynar Akzholtayeva, Gulzhan Zhumaliyeva, Gulzhan Turekhanova, Alfiya Aubakirova et al.
2026-06-24 · DOI: 10.5219/scifood.122Predictive modelling of flour, dough, and bread quality based on key soft wheat grain characteristics<b></b>
Makpal Rakhymbayeva, Auyelbek Iztayev, Talgat Kulazhanov, Valery Chernykh et al.
2026-06-23 · DOI: 10.5219/scifood.89Digital observer-based control of outlet air relative humidity in an industrial conveyor-type fruit dryer
Avtandil Bardavelidze, Khatuna Bardavelidze, Otari Sesikashvili
2026-06-11 · DOI: 10.5219/scifood.126Influence of ketogenic and carnivore diets on the development of metabolic acidosis in a rabbit model: the protective role of probiotic <i>Lactobacillus gasseri</i>
Shakib Al-Jafaar, Feryal Alazawi, Yasmeen Al-Hadidy
2026-06-11 · DOI: 10.5219/scifood.127Monitoring of frozen fish by histamine content and microbiological parameters
Halyna Skrypka, Olha Naydich, Tetiana Manoli, Yana Barysheva et al.
2026-06-10 · DOI: 10.5219/scifood.110Lipid quality, oxidative stability and elemental composition of <i>musculus biceps femoris</i> of red deer (<i>Cervus elaphus</i>): effects of wild and farmed production systems
Adriana Pavelková, Matúš Rajský, Ondrej Bučko, Peter Haščík et al.
2026-05-11 · DOI: 10.5219/scifood.124Development and characterization of cheese spread fortified with flaxseed oil
Zaigham Abbas, Abdur Rafay Saeed
2026-05-11 · DOI: 10.5219/scifood.95Evaluation of the quality parameters of distillates and macerates produced from black chokeberry (<i>Aronia melanocarpa</i>)
Lucia Ailer, Štefan Ailer, Martin Janás, Adrián Selnekovič et al.
2026-05-11 · DOI: 10.5219/scifood.121Nutritional and microbiological characterization of semi-hard Caciotta-type cheese produced in the Khorezm region of Uzbekistan
Shahnoza Yuldasheva, Nargiza Hamzayeva, Dilshod Rakhimov, Rano Akramova et al.
2026-05-07 · DOI: 10.5219/scifood.100Volatile compound profile of lemongrass extract and the effect of lemongrass extract towards physical, chemical, and sensory properties of Es puter (coconut ice cream)
Swastika Dewi, Ahmad Ni’matullah Al-Baarri, Anang Mohamad Legowo, Laila Rahmawati et al.
2026-05-07 · DOI: 10.5219/scifood.64Comparative evaluation of casein hydrolysates obtained by chymotrypsin and starter-culture hydrolysis under optimized conditions
Oksana Zinina, Ilya Chanov, Maksim Rebezov, Akbota Itbalakova et al.
2026-05-07 · DOI: 10.5219/scifood.117Development of extruded meat–plant products and evaluation of selected quality parameters
Nurzhan Tultabayev, Urishbay Chomanov, Gulmira Kenenbay, Torgyn Zhumaliyeva et al.
2026-05-07 · DOI: 10.5219/scifood.86Evaluation of the quality indicators of food-grade glycerin derived from different oil/fat raw materials
Mikhailo Mushtruk, Volodymyr Vasyliv, Vitalii Hidzhelitskyi, Roman Mukoid et al.
2026-04-22 · DOI: 10.5219/scifood.120Quantitative divergence between refractometric total soluble solids (°Brix) and label-declared values in commercial fruit beverages: implications for screening
Agim Rysha, Leonita Mulaj
2026-04-22 · DOI: 10.5219/scifood.105Development and optimisation of plant-based protein–vitamin concentrates from pea, soybean, and oat for potential sports nutrition applications
Massimzhan Velyamov, Zhumatay Urazbayev, Shukhrat Velyamov, Gulnur Srash et al.
2026-04-22 · DOI: 10.5219/scifood.102Reviews
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October 2, 2026 at 10:22 pm
October 2, 2026