Acta Scientiarum Polonorum, Technologia Alimentaria

Aims & Scope

The original scientific double blind peer-reviewed papers published in ACTA Scientiarum Polonorum Technologia Alimentaria journal cover main aspects of food science from processing aspects up to quality of final products and their nutritional acceptability and usability.

It involves fundamental and applied research, including selected subjects of food science and human nutrition with pointing out at their interface.

All of these problems can be put into following topics: Food Technology Influence of all processing parameters on food quality and safety systems and methods of controlling and modifi cation of food properties food biotechnology and microbiology any subject at the interface between food processing and food quality and human nutrition.

Paper connected with these technological problems are preferred.

Functional Food functional foods development production of novel food effects of processing and storage on the stability and biological activity of bioactive food components and their metabolites Human Nutrition effects of processing and storage on the stability and biological activity of bioactive food components and their metabolites clinical tests of foods consumer preferences of standard and novel food diet and nutritional status assessment nutritional and health impacts of foods and food components.

View Aims & Scope

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Metrics & Ranking

Journal Citation Indicator

Year	Value
2024	153

Impact Factor

Year	Value
2024	1.30

SJR (SCImago Journal Rank)

Year	Value
2024	0.269

Quartile

Year	Value
2024	Q3

Journal Rank

Year	Value
2024	17786

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

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Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Health effects of dietary fiber

  Citation: 174

  Authors: Semih, Selin

• The structure, occurrence and biological activity of ellagitannins: a general review

  Citation: 168

  Authors: Lidia, Elżbieta, Michał

• Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

  Citation: 107

  Authors: A. Ahmed, F. M. Ali

• Solid-Phase Extraction (SPE): Principles and Applications in Food Samples

  Citation: 97

  Authors: Semih, Canan

• Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

  Citation: 83

  Authors: Bartłomiej, Marta

• Effect of food processing on the physicochemical properties of dietary fibre.

  Citation: 71

  Authors: Vasfi ye Hazal, Semih

• Meat and fermented meat products as a source of bioactive peptides

  Citation: 62

  Authors: Joanna, Paulina

• Exopolysaccharides from yeast: insight into optimal conditions for biosynthesis, chemical composition and functional properties – review

  Citation: 53

  Authors: Iwona, Stanisław, Lidia, Anna

• The industrial potential of herbs and spices – a mini review

  Citation: 51

  Authors: Katarzyna B., Katarzyna

• Biochemical and nutritional components of selected honey samples

  Citation: 44

  Authors: Lee Suan, Nur Ardawati

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