Food Science and Biotechnology

Aims & Scope

The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways.

Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work.

As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal.

The FSB journal does not deal with only local interest and a lack of significant scientific merit.

The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	3.1
2024	2.40

Journal Rank

Year	Value
2024	7924

Journal Citation Indicator

Year	Value
2024	2104

SJR (SCImago Journal Rank)

Year	Value
2024	0.713

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	69

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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, Biochemistry, Genetics and Molecular Biology and Immunology and Microbiology, 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.

• Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier

  Citation: 304

  Authors: Na-Kyoung, Won-Suck, Hyun-Dong

• Biogenic amines in foods

  Citation: 285

  Authors: Dara, Munkhtugs, Myung-Sub

• Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

  Citation: 210

  Authors: Seung Jun, David Julian

• Functional foods: An overview

  Citation: 189

  Authors: Sumeet, Madhusweta

• Lipid oxidation and its implications to meat quality and human health

  Citation: 177

  Authors: Xi, Dong Uk

• Chemistry of bread aroma: A review

  Citation: 162

  Authors: In Hee, Devin G.

• Characterization of pectin extracted from banana peels of different varieties

  Citation: 149

  Authors: Phaviphu, Kamlai, Paiboolya, Klanarong, Kunruedee

• Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

  Citation: 135

  Authors: Rachna, Barjinder Pal, Prabhat K., Somya, Lokesh

• A review of microbial biofilms of produce: Future challenge to food safety

  Citation: 133

  Authors: Iqbal Kabir, Sang-Do

• Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant

  Citation: 130

  Authors: Ng Lay, Chong Pik, Yus Aniza, Chin Nyuk, Rosnita A., Farah Saleena, Mohammad Gulzarul

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