Food Science and Technology (Brazil)

Abstracting & Indexing

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

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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.

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.

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.

• Lipid oxidation in meat: mechanisms and protective factors – a review

  Citation: 381

  Authors: Ana Beatriz, Marcondes Viana da, Suzana Caetano da Silva

• Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos

  Citation: 304

  Authors: E. Marta, Agustín G., Ana M., Jorge, Roseane

• Atividade antioxidante de frutas do cerrado

  Citation: 214

  Authors: Roberta, Luciana Gomes, Luciana Cristina, Roseane Barata, Clélia Alves Socorro, Glaucia Maria

• Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

  Citation: 160

  Authors: Ritva Ann-Mari, Lesli Astuhuaman

• Volatile compounds in meat and meat products

  Citation: 150

  Authors: Monika, Małgorzata, Teresa

• Physicochemical study of CaCO3 from egg shells

  Citation: 146

  Authors: Fabio Seigi, Patrik Oening, Célia Maria Teixeira de, Marcos Antônio Segatto

• Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil

  Citation: 135

  Authors: Jonierison Alves, Luiz Antonio Mendonça Alves da, Silvio José Reis da, Adriana

• Prospects of robotics in food industry

  Citation: 133

  Authors: Jamshed, Zeashan Hameed, Azfar

• Avaliação da atividade antioxidante utilizando sistema beta-caroteno/ácido linoléico e método de seqüestro de radicais DPPH•

  Citation: 131

  Authors: Joaquim Maurício, Ricardo José dos, Maria Inês, Franco Maria

• Application of silver nanoparticles in food packages: a review

  Citation: 126

  Authors: Emelda Orlando, Larissa da Cunha, Judite, Eliana Setsuko, Carlos Humberto, Carlos Augusto Fernandes de