Annual Review of Food Science and Technology
SJR Rank #958H-index: 112SJR: 2.519Best quartile: Q1
Journal website: aims, scope and author guidelinesPublisher
Annual Reviews Inc.
Country
United States
Type
journal
SJR by Edition
Subject Categories
- Food ScienceQ1
Areas: Agricultural and Biological Sciences
Most published research topics
Proteins in Food SystemsProbiotics and Fermented FoodsGut microbiota and healthFood composition and propertiesMicrobial Inactivation MethodsMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant ActivitiesNutritional Studies and Diet
Source: OpenAlex
Publication Statistics
Documents per Year
Detailed Information
ISSN
1941-1413, 1941-1421
SJR Best Quartile
Q1
Region
Northern America
Citations per Document (2 years)
17.51
References per Document
132.10
Coverage
2010-2025
Scope
The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.
Metrics from SCImago Journal Rank 2025. View on SCImago