Food Technology and Biotechnology

SJR Rank #10,755H-index: 88SJR: 0.551Best quartile: Q2Open Access (Diamond, no APC)Listed in DOAJ
Journal website: aims, scope and author guidelines
Publisher

University of Zagreb

Country

Croatia

Type

journal

SJR by Edition

2022202500.150.30.450.6

Subject Categories

  • BiotechnologyQ2
  • Chemical Engineering (miscellaneous)Q2
  • Food ScienceQ2
  • Industrial and Manufacturing EngineeringQ2

Areas: Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Chemical Engineering · Engineering

Most published research topics

Phytochemicals and Antioxidant ActivitiesFood composition and propertiesProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsProteins in Food SystemsMeat and Animal Product QualityFermentation and Sensory AnalysisMicrobial Metabolites in Food BiotechnologyMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications

Source: OpenAlex

Publication Statistics

2025 Docs3-Year DocsCitable Docs04080120160

Documents per Year

20222025015304560

Detailed Information

ISSN

1334-2606, 1330-9862

SJR Best Quartile

Q2

Region

Eastern Europe

Citations per Document (2 years)

3.29

References per Document

55.30

Coverage

1996-2026

Scope

No scope description available yet.

Metrics from SCImago Journal Rank 2025. View on SCImago