Food Bioscience

Aims & Scope

Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research.

The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.

Topics covered in the journal include but are not limited to: Biochemical, biophysical and biological properties of foods, ingredients, and components Mechanism of functional foods and ingredients including both novel and traditional fermented foods Genetic, and cellular and molecular biology germane to food production and processing Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives Application of novel technology to foods.

View Aims & Scope

---

Metrics & Ranking

Impact Factor

Year	Value
2025	5.9
2024	4.80

Journal Rank

Year	Value
2024	4077

Journal Citation Indicator

Year	Value
2024	16519

SJR (SCImago Journal Rank)

Year	Value
2024	1.108

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	77

---

---

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 and Biochemistry, Genetics and Molecular Biology, 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.

• The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review

  Citation: 398

  Authors: Courage Sedem, Yuqing, Haihui, Chaoting, Jixian, Guangying, Haile

• Palm oil: Processing, characterization and utilization in the food industry – A review

  Citation: 366

  Authors: Ogan I., Marie-Josée, Michael

• An overview of encapsulation of active compounds used in food products by drying technology

  Citation: 317

  Authors: Sohini, Utpal, Runu

• Edible films from chitosan-gelatin: Physical properties and food packaging application

  Citation: 273

  Authors: Hongxia, Fuyuan, Liang, Yuhao

• Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts

  Citation: 265

  Authors: Jeannine, Paulo J.A.

• Tannins as an alternative to antibiotics

  Citation: 248

  Authors: Arakkaveettil Kabeer, Qiong-Qiong, Gowoon, Hua-Bin, Fan, Hong-Yan, Ren-You, Harold

• Potential non-dairy probiotic products – A healthy approach

  Citation: 235

  Authors: Anil, Sandeep, Kiran, Yogesh, Vikas, Navnidhi

• The effect of plasticizers on the functional properties of biodegradable gelatin-based film: A review

  Citation: 233

  Authors: N., M.I.N., N.M.

• A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications

  Citation: 229

  Authors: Kaiser, Hanisah, Poh Lee, Syazana, Fazilah, Abd Karim

• Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends

  Citation: 214

  Authors: Kolawole, Ayoyinka Olufunke, Adekemi Titilayo, Deepak Kumar, Mamta, Soubhagya, Smita, Ami R., Alok Kumar, Cristobal Noe, Gemilang Lara

---