Annual Review of Food Science and Technology

Aims & Scope

The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology.

The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	12.4
2024	10.60

Journal Rank

Year	Value
2024	955

Journal Citation Indicator

Year	Value
2024	1042

SJR (SCImago Journal Rank)

Year	Value
2024	2.503

Quartile

Year	Value
2024	Q1

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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
• Medline

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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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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.

• Anthocyanins: Natural Colorants with Health-Promoting Properties

  Citation: 1270

  Authors: Jian, M. Monica

• Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits

  Citation: 1031

  Authors: Fereidoon, Priyatharini

• Pickering Emulsions for Food Applications: Background, Trends, and Challenges

  Citation: 622

  Authors: Claire C., Karin

• Myoglobin Chemistry and Meat Color

  Citation: 575

  Authors: Surendranath P., Poulson

• Cold Plasma Decontamination of Foods

  Citation: 530

  Authors: Brendan A.

• Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

  Citation: 518

  Authors: Daniel, Francisco J., Danijela, José M., Adriano G., Predrag

• Collagen and Gelatin

  Citation: 509

  Authors: Dasong, Mehdi, Gökhan, Peng, Joe M.

• The Structure of the Casein Micelle of Milk and Its Changes During Processing

  Citation: 505

  Authors: Douglas G., Milena

• Public Health Impacts of Foodborne Mycotoxins

  Citation: 493

  Authors: Felicia, John D., James J.

• Natural Colorants: Food Colorants from Natural Sources

  Citation: 486

  Authors: Gregory T., Peipei, M. Mónica

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