Food Science and Technology International : Impact Factor & More
eISSN: 1532-1738pISSN: 1082-0132
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Aims and Scope of Food Science and Technology International
Food Science and Technology International is a bi-monthly peer-reviewed academic journal that publishes scholarly articles in the field of food science. The journal was established in 1995, and is currently published by SAGE Publications in association with the Spanish Council for Scientific Research (CSIC). Less
Key Metrics
CiteScore 
4.1
Impact Factor
< 5
SJR
Q2Food Science
SNIP
0.8
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Topics Covered on Food Science and Technology International
Food Science and Technology International Journal Specifications
Indexed in the following public directories
Web of Science 
Scopus 
Inspec 
SJR
| Overview | |
| Publisher | SAGE PUBLICATIONS LTD |
| Language | Multi-Language |
| Frequency | Bi-monthly |
| General Details | |
| Language | Multi-Language |
| Frequency | Bi-monthly |
| Publication Start Year | 1995 |
| Publisher URL | Visit website |
| Website URL | Visit website |
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Recently Published Papers in Food Science and Technology International
Effect of modified quinoa flour addition on quality attributes of gluten-free rice bread.
- 6 Jan 2026
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Synergistic effects of ultrasound combined with aqueous chlorine dioxide on the reduction of Yersinia enterocolitica in leaf mustard (Brassica juncea).
- 5 Jan 2026
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Effective inactivation of hepatitis A virus in the edible Ulva lactuca seaweed using dielectric barrier discharge (DBD)-plasma treatment.
- 5 Jan 2026
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Physical and nutritional properties of meat analogues obtained by high-moisture extrusion with the inclusion of high Andean algae flours: Llaska (Cladophora crispata) and Cushuro (Nostoc sphaericum).
- 2 Jan 2026
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Production of vegan mayonnaise using polysaccharide-conjugated mung bean protein isolate.
- 30 Dec 2025
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Stability of bioactive compounds and color of gilaburu (Viburnum opulus L.) juice during heating.
- 30 Dec 2025
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Effect of modified quinoa flour addition on quality attributes of gluten-free rice bread.
- 6 Jan 2026
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Synergistic effects of ultrasound combined with aqueous chlorine dioxide on the reduction of Yersinia enterocolitica in leaf mustard (Brassica juncea).
- 5 Jan 2026
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Effective inactivation of hepatitis A virus in the edible Ulva lactuca seaweed using dielectric barrier discharge (DBD)-plasma treatment.
- 5 Jan 2026
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Physical and nutritional properties of meat analogues obtained by high-moisture extrusion with the inclusion of high Andean algae flours: Llaska (Cladophora crispata) and Cushuro (Nostoc sphaericum).
- 2 Jan 2026
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Production of vegan mayonnaise using polysaccharide-conjugated mung bean protein isolate.
- 30 Dec 2025
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Stability of bioactive compounds and color of gilaburu (Viburnum opulus L.) juice during heating.
- 30 Dec 2025
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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