Food Science and Biotechnology : Impact Factor & More

eISSN: 2092-6456pISSN: 1226-7708

Check your submission readiness

Find out how your manuscript stacks up against 24 technical compliance and 6 language quality checks.

Food Science and Biotechnology Key Metrics

CiteScore
4.6
Impact Factor
< 5
SJR
Q3Food Science
SNIP
0.95
Time to Accept
4
 Mo
Time to Publish
time-to-publish View Chart
5
 Mo
Time to Publish

Sign up now and unlock a detailed chart of Time to publish for this journal

% of papers by time taken from submission to publication
0 to 3 months
11%
4 to 6 months
62%
7 to 9 months
23%
Above 9 months
5%

Topics Covered on Food Science and Biotechnology

Antioxidant
Propolis
Probiotic
Lipid accumulation
Soybean oil
Hardness
Whey protein
Chitosan
Ginseng
Anti-inflammatory
Starch
Amylosucrase
Lactobacillus plantarum
Seawater
Staphylococcus aureus
Oxidative stress
Antioxidant capacity
Citrus unshiu
Irradiation
Essential oil

Food Science and Biotechnology Journal Specifications

Indexed in the following public directories

  • Web of Science Web of Science
  • Scopus Scopus
  • Inspec Inspec
  • SJR SJR
Overview
Publisher KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Language English
Frequency Bi-monthly
General Details
LanguageEnglish
FrequencyBi-monthly
Publication Start Year1992
Publisher URLVisit website
Website URLVisit website
View less

Planning to publish in Food Science and Biotechnology ?

Upload your Manuscript to get

  • Degree of match
  • Common matching concepts
  • Additional journal recommendations
Free Report

Recently Published Papers in Food Science and Biotechnology

Compare Similar Journals with Food Science and Biotechnology

Select Journals to Compare with Food Science and Biotechnology
Total journals - 10
You can select up to 3 Journals at a time

Foods

Publisher: MDPI

LWT

Publisher: ELSEVIER

Molecules

Publisher: MDPI

Food Research International

Publisher: ELSEVIER

International Journal of Biological Macromolecules

Publisher: ELSEVIER

Journal of Food Science

Publisher: WILEY

Journal of Food Processing and Preservation

Publisher: WILEY-HINDAWI

Journal of Food Science and Technology

Publisher: SPRINGER INDIA

Journal of the Science of Food and Agriculture

Publisher: WILEY

Scientific Reports

Publisher: NATURE PORTFOLIO
0 Journals Selected to compare with
Food Science and Biotechnology
Compare journals across 7 parameters SJR Ranking, Topics covered, Indexing Database, Publication Review Time, Publication Type, Article Processing Charges & Recently Published papers

SJR Ranking, Topics covered, Indexing Database, Publication Review Time, Publication Type, Article Processing Charges & Recently Published papers

Get detailed Journal comparison report on your email by signing up

Check if your research matches the topics covered in Food Science and Biotechnology?

  • Degree of match
  • Common matching concepts
  • Additional journal recommendations
Check your research

FAQs on Food Science and Biotechnology

How long has Food Science and Biotechnology been actively publishing? Faqs

Food Science and Biotechnology has been in operation since 1992 till date.

What is the publishing frequency of Food Science and Biotechnology? Faqs

Food Science and Biotechnology published with a Bi-monthly frequency.

How many articles did Food Science and Biotechnology publish last year? Faqs

In 2023, Food Science and Biotechnology publsihed 259 articles.

What is the eISSN & pISSN for Food Science and Biotechnology? Faqs

For Food Science and Biotechnology, eISSN is 2092-6456 and pISSN is 1226-7708.

What is Citescore for Food Science and Biotechnology? Faqs

Citescore for Food Science and Biotechnology is 4.6.

What is SNIP score for Food Science and Biotechnology? Faqs

SNIP score for Food Science and Biotechnology is 0.95.

What is the SJR for Food Science and Biotechnology? Faqs

SJR for Food Science and Biotechnology is Q3.

Who is the publisher of Food Science and Biotechnology? Faqs

KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST is the publisher of Food Science and Biotechnology.