European Food Research and Technology

Aims & Scope

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research.

The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics.

Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

View Aims & Scope

---

Metrics & Ranking

Impact Factor

Year	Value
2025	3.2
2024	3.00

SJR (SCImago Journal Rank)

Year	Value
2024	0.744

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	131

Journal Rank

Year	Value
2024	7475

Journal Citation Indicator

Year	Value
2024	3246

---

---

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

---

Subjects & Keywords

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

---

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.

• Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

  Citation: 891

  Authors: Wolfgang, Wolfgang, P.

• Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

  Citation: 593

  Authors: Michael, Martin, Monika, Anja, Michael, Michaela, Cornelia, Noelia Moran, Peter

• Adhesion and aggregation properties of probiotic and pathogen strains

  Citation: 456

  Authors: Maria Carmen, Jussi, Seppo

• Sugar alcohols—their role in the modern world of sweeteners: a review

  Citation: 345

  Authors: Małgorzata

• Plant-based meat analogues: from niche to mainstream

  Citation: 333

  Authors: Fatma

• Aronia melanocarpa phenolics and their antioxidant activity

  Citation: 321

  Authors: Jan, Aneta

• Effect of dietary fibre on dough rheology and bread quality

  Citation: 310

  Authors: Manuel, Felicidad, Carlos A., Pedro A., Arancha

• Food authentication by PCR-based methods

  Citation: 302

  Authors: Isabel, Isabel M. P. L. V. O., M. Beatriz P. P.

• Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

  Citation: 286

  Authors: Susanna, Pirjo

• Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole ( Limanda aspera ) frame protein

  Citation: 286

  Authors: Pyo-Jam, Won-Kyo, Se-Kwon, Shin-Young

---