FOOD SCIENCE AND TECHNOLOGY RESEARCH

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Note: The following journal information is for reference only. Please check the journal website for updated information prior to submission.

Journal Title

FOOD SCI TECHNOL RES

ISSN / eISSN

1344-6606

Aims and Scope

'Food Science and Technology Research', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.

Subject Area

FOOD SCIENCE & TECHNOLOGY

CiteScore

1.60

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CiteScore Ranking

Category	Quartile	Rank
Engineering - Industrial and Manufacturing Engineering	Q3	#224/355
Engineering - Food Science	Q3	#236/359
Engineering - General Chemical Engineering	Q3	#191/272
Engineering - Marketing	Q3	#144/203
Engineering - Biotechnology	Q3	#221/299

Web of Science Core Collection

Science Citation Index Expanded (SCIE)	Social Sciences Citation Index (SSCI)
Indexed	-

Category (Journal Citation Reports 2023)	Quartile
FOOD SCIENCE & TECHNOLOGY - SCIE	Q4

H-index

Country/Area of Publication

JAPAN

Publisher

Japanese Society for Food Science and Technology

Publication Frequency

Quarterly

Year Publication Started

1999

Annual Article Volume

Open Access

Contact

KARGER, ALLSCHWILERSTRASSE 10, BASEL, SWITZERLAND, CH-4009

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Recent articles

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Molecular interaction of black tea components with phospholipid vesicles: (2023) Tsutomu Nakayama, Hideharu Huriya, Asuka Kamo, Kenzi Kosako, Takeyuki Kozima, Maki Sugawara, Taiki Suzuki, Mie Nishizima, Ai Yamashita, Megumi Yano, S...

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Isomerization of ribose to ribulose using basic amino acids as a catalyst: (2023) Pramote Khuwijitjaru, Shuji Adachi

Recent development of taste sensors: (2023) Kiyoshi Toko

Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium: (2023) Naoki Doi, Kazuichi Araki, Yoichiro Fukuta, Yudai Kuwagaito, Yukinori Yamauchi, Yasushi Sasai, Shin-ichi Kondo, Masayuki Kuzuya

Antioxidant activity of tempe fermented with three different Rhizopus species: (2023) Nakamichi Watanabe, Yurie Hara, Haruka Tashiro, Hideyuki Aoki

Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking: (2022) Kosaku Nishimura, Tatsuya Abe

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Verified Reviews

Note: Verified reviews are sourced from across review platforms and social media globally.

Journals have certain requirements for the quality of manuscripts, but the low number of paper citations from this journal has affected its impact factor. This paper has been accepted after four rounds of review and revision. The journal is not easy to get published in, so authors should take it seriously. Previously, another paper I submitted was directly rejected.

2021-10-10

Posted under review for 5 days, rejected after being under review for 15 days; after making revisions based on feedback, submitted again and rejected after being under review for a month and a half. Personally, I feel that the qualifications of the reviewers vary, so be cautious when submitting.

2021-11-10

View All Reviews

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