Food Science and Technology International

Aims & Scope

Food Science and Technology International (FSTI) is a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering: -food processing and engineering- food safety and preservation- food biotechnology- chemical, physical and sensory properties of foods.

Published with additional features such as critical reviews, brief scientific notes, that provide essential information from food scientists throughout the world.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	1.6
2024	1.80

Journal Rank

Year	Value
2024	11247

Journal Citation Indicator

Year	Value
2024	685

SJR (SCImago Journal Rank)

Year	Value
2024	0.517

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	76

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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, Chemical Engineering and Engineering, 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.

• Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems

  Citation: 863

  Authors: C

• Review : High-pressure, microbial inactivation and food preservation

  Citation: 583

  Authors: J. Claude

• Advantages and Limitations on Processing Foods by UV Light

  Citation: 501

  Authors: J. A., G. V.

• Note. Visual and Instrumental Color Evaluation in Red Wines

  Citation: 210

  Authors: J. A., M., M. M., E., A. I.

• Phenolic Compounds and Antioxidant Activity of <i>Olea europaea</i> L. Fruits and Leaves

  Citation: 199

  Authors: S., L., F., A. V., L. Vilas

• Antioxidant Potential of Ecklonia cavaon Reactive Oxygen Species Scavenging, Metal Chelating, Reducing Power and Lipid Peroxidation Inhibition

  Citation: 167

  Authors: Mahinda, Soo-Hyun, Nalin, Jin-Hwan, Ki-Wan, You-Jin

• Application and Possibilities of Supercritical CO2 Extraction in Food Processing Industry: An Overview

  Citation: 160

  Authors: M., S., R.

• New Food Drying Technologies - Use of Ultrasound

  Citation: 158

  Authors: A., J. A., N., J.

• Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu

  Citation: 158

  Authors: A. A., L. O., S. O.

• Progress in antimicrobial activities of chitin, chitosan and its oligosaccharides: a systematic study needs for food applications

  Citation: 153

  Authors: J., S., P.K.

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