Consulta las condiciones de publicación y los listados de títulos de los diferentes Acuerdos vigentes en la UBU para publicar en acceso abierto.
Wiley
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
- Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
- Immunology: Understanding the interactions of food and the immune system.
- Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
- Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
Your Benefits as an Author/Reader
- Current Impact Factor of 6.575 (2022 Journal Citation Reports)
- Short publication times
- First class international editors
Molecular Nutrition & Food Research
- investigates the correlation between nutrition and health
- focuses on safety aspects of food constituents
- reveals food functionality at the molecular level
International Journal of Food Science & Technology
Aims and Scope
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST.
This journal has a long history of publishing impactful, authoritative and highly downloaded articles. Most aspects of Food Science and Technology are covered, for example:
- Food Composition, the major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;
- Food functionality, including bioactive constituents of foods, phytochemicals, the effect of digestion on food components;
- Food processing, how novel and traditional food processing technologies affect the composition, quality and safety of foods;
- Food safety and security, the understanding of food microbiology and toxicology, control of contaminants in food and the identification of hazards;
- Food sustainability, waste stream valorisation, by-products utilisation, novel food production systems to enhance food processing efficiencies;
- Food sensory characteristics and consumer appreciation, determination of textural and organoleptic quality of foods and how processing and ingredient formulation enhance consumer perception of foods;
- Food and human nutrition, understanding the link between food composition and processing on the nutritional quality of foods, the role of diet in enhancing consumer health, the role of food bioactive compounds in the prevention and treatment of disease.
The International Journal of Food Science and Technology does not consider purely food engineering manuscripts, or molecular / clinical nutritional papers. Submissions need to avoid the use of response surface technology techniques purely for the optimization of processes, or product development. Papers should link food composition, food processing and food biochemistry (amongst others) and provide a high level of critical evaluation which clearly demonstrates the novelty of the research and how the manuscript advances current understanding of the area in question. Authors are requested to observe the word guidelines for the journal and also use current literature (research published in the least 3 years) as the substantive elements of references used to explain authors observations.
Journal of Food Science
Aims and Scope
The aim of the Journal of Food Science is to offer scientists an international forum to publish research at the forefront of food science. The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including the interface between production agriculture and food, as well as how food science influences health and nutrition. In all cases, the key findings in multidisciplinary articles must address some aspect of the science of food.
The range of topics covered in the journal include:
- Concise Reviews and Hypotheses in Food Science
- New Horizons in Food Research
- Integrated Food Science
- Food Chemistry
- Food Engineering, Materials Science, and Nanotechnology
- Food Microbiology and Safety
- Sensory and Consumer Sciences
- Health, Nutrition, and Food
- Toxicology and Chemical Food Safety
- Food Science Education
The recommended manuscript length for JFS original research topics is not longer than 7,500 words (including references but excluding tables and figures), but there is not a strict limit.
Concise Reviews and Hypotheses papers should be less than 10,000 words (including references but excluding tables and figures). Reviews over 10,000 words should be submitted to Comprehensive Reviews in Food Science and Food Safety.
Journal of the Science of Food and Agriculture
The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface.
SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry .
Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.
Brief Aims and Scope
Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, and perspectives in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. The journal focuses on hypothesis-driven research studies suitable for an international audience. Studies of local products or descriptive studies are discouraged. Consult the full description of the area related to your manuscript before submitting to ensure it is appropriate for the Journal.
- Integrated (or Multidisciplinary) Studies: those addressing multiple topics listed below are especially encouraged.
- Food - Health and Nutrition: Enhancing human or animal health and wellness with novel or supplemented foods, especially for chronic diseases; evaluating nutritional endpoints versus food composition.
- Food Qualities: Novel development or production of human food that alters product qualities, including sensory or stability factors, and study of related food components.
- Food Safety: Evaluation and management of risks including chemical, microbiological, and molecular biology issues.
- Food Materials and Food Engineering: Food structure and physical properties of raw materials and processed foods, as well as insights into process engineering; packaging; biomass and bioenergy.
- Food Science and Technology, Sustainable Production: Innovations in development, production and processing of human or animal food, and beverages; innovations that improve stability or enhance sustainability; measurement of characteristics and functionalities.
- Sensory and Consumer Sciences: Perception and characteristics of foods and beverages; consumer behaviour issues, including acceptability and preference.
- Agriculture - Production: Plant and animal breeding and management including value-added products that affect yield, quality and sustainability. Systems biology studies are encouraged.
- Agriculture - Utilisation: Post harvest utilisation of plants, animals, fish and derived products as human food, animal feed, or for industrial applications.
- Agriculture - Environment: The impact of agricultural practices on the environment, through altered or novel farming methods; impacts and adaptation to climate change.
Many studies are likely to overlap several subject areas. Manuscripts will be allocated to the editor whose primary interests are appropriate to the main subject of the paper.
JSFA reports
JSFA Reports is the sister publication of the Journal of the Science of Food and Agriculture. It publishes peer-reviewed original research, reviews, and perspectives in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface.
Papers submitted to JSFA will be considered for both journals and where appropriate authors will be offered the option to transfer to JSFA Reports.
SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry .
Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.
Click on each topic below to read a more detailed description of the scope in that area.
- Integrated (or Multidisciplinary) Studies: those addressing multiple topics listed below are especially encouraged.
- Food - Health and Nutrition: Enhancing human or animal health and wellness with novel or supplemented foods, especially for chronic diseases; evaluating nutritional endpoints versus food composition.
- Food Qualities: Novel development or production of human food that alters product qualities, including sensory or stability factors, and study of related food components.
- Food Safety: Evaluation and management of risks including chemical, microbiological, and molecular biology issues.
- Food Materials and Food Engineering: Food structure and physical properties of raw materials and processed foods, as well as insights into process engineering; packaging; biomass and bioenergy.
- Food Science and Technology, Sustainable Production: Innovations in development, production and processing of human or animal food, and beverages; innovations that improve stability or enhance sustainability; measurement of characteristics and functionalities.
- Sensory and Consumer Sciences: Perception and characteristics of foods and beverages; consumer behaviour issues, including acceptability and preference.
- Agriculture - Production: Plant and animal breeding and management including value-added products that affect yield, quality and sustainability. Systems biology studies are encouraged.
- Agriculture - Utilisation: Post harvest utilisation of plants, animals, fish and derived products as human food, animal feed, or for industrial applications.
- Agriculture - Environment: The impact of agricultural practices on the environment, through altered or novel farming methods; impacts and adaptation to climate change.
Many studies are likely to overlap several subject areas. Manuscripts will be allocated to the editor whose primary interests are appropriate to the main subject of the paper.
Springer
Food Security
- Addresses the challenges of achieving food security globally.
- Addresses the constraints - physical, biological, economic and socio-political - that limit food production and obstruct access to healthy diets.
- An official publication of the International Society for Plant Pathology (ISPP).
Founded by Richard Strange and Peter Scott in 2008 under the aegis of the International Society for Plant Pathology (ISPP)
Food Security is a wide audience, interdisciplinary, international journal dedicated to the procurement, access (economic and physical), and quality of food, in all its dimensions. Scales range from the individual to communities, and to the world food system. We strive to publish high-quality scientific articles, where quality includes, but is not limited to, the quality and clarity of text, and the validity of methods and approaches.
Food Security publishes a diversity of refereed research papers, together with review articles, case studies and letters to the editor. The journal covers the principles and practice of food security per se, taking an overview of the subject or analysing it with a broad perspective over its many component disciplines. All the dimensions of food security are covered by the Journal, from production, to stability, to access (physical and economic), stocks, markets and trade (local to global), as well as the nutritional value of food. We particularly value submissions that take a synthetic view of the science, sociology and economics of food production, agricultural development, access to food, and nutrition.
Food Security does not seek to duplicate the coverage of the many publications that focus specifically on those component disciplines.
Current Food Science and Technology Reports
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
Due to the overwhelming number of manuscripts coming to the journal, there could be a delay of 30 days in the first decision.
Elsevier
Current Opinion in Food Science
Current Opinion in Food Science is a review journal that aims to provide specialists with a unique and educational platform to keep up to date with the expanding volume of information published in the field of food science. It publishes 6 issues per year covering the following 12 sections, each of which is reviewed once a year: Food Physics and Materials Science; Food Engineering and Processing; Food Toxicology; Food Chemistry and Biochemistry; Food Bioprocessing; Food Microbiology; Food Safety; Food Mycology; Sensory Sciences and Consumer Behavior; Functional Foods and Nutrition; Foodomics Technologies; Innovations in Food Science.
Current Opinion in Food Science builds on Elsevier's reputation for excellence in scientific publishing and long-standing commitment to communicating reproducible biomedical research targeted at improving human health. It is a companion to the new Gold Open Access journal Current Research in Food Science and is part of the Current Opinion and Research (CO+RE) suite of journals. All CO+RE journals leverage the Current Opinion legacy of editorial excellence, high-impact, and global reach to ensure they are a widely read resource that is integral to scientists' workflow.
Food Bioscience
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to:
- Biochemical, biophysical and biological properties of foods, ingredients, and components
- Mechanism of functional foods and ingredients including both novel and traditional fermented foods
- Genetic, and cellular and molecular biology germane to food production and processing
- Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans
- Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives
- Application of novel technology to foods
ACS
ACS Food Science & Technology
ACS Food Science & Technology is an international forum for cutting-edge original research in all areas of food science, technology, engineering, and nutrition.
This interdisciplinary journal is focused on reports of new research related to characterization, development, processing, and safety of foods, as well as food waste and byproducts as sources of food additives. The Journal encourages submissions across all areas of fundamental and applied research in food sciences, with a special emphasis on topics including, but not limited to, areas of:
- Food security: Food science and microbiology; food toxicology and chemical food safety; nutrition; novel foods.
- Food preservation: Food quality and authenticity/origin; food engineering; food processing and packaging; nanotechnology and materials science in food.
- Health-promoting food ingredients: functional foods; bioavailability and microbiome.
With its focus on science and technology, ACS Food Science & Technology complements Journal of Agricultural and Food Chemistry. Together with ACS Agricultural Science & Technology, this suite of journals offers an authoritative portfolio encompassing all areas of food and agricultural research, serving as the premier source for researchers across all sectors.
ACS Food Science & Technology provides full-length research Articles, Letters, Reviews, and Viewpoints of broad interest to the global food research community. Letters serve as brief communications of exceptional timeliness.