Food Systems

Aims & Scope

The national peer reviewed journal “Food systems” is dedicated to the main problems of food science.

The main mission is to create, aggregate, support and distribute the scientific content in the field of the food industry, join the efforts of researchers from scientific centers and universities, bridge the gap between publications at the regional, national and federal levels.

The journal “Food systems” serves to highlight topical problems in the food and related industries, promote new promising technologies among the wide audience of scientific and practical professionals, lecturers, students, postgraduate students and entrepreneurs.

The scientific concept of the journal envisages publication of new knowledge in the field of food systems and scientific foundations of the resource saving technologies for deep processing of agricultural raw materials, breakthrough technical solutions for producing food of general and specialized purpose.

The journal “Food systems” publishes scientific and review papers, reports, communications, critical reviews, short scientific communications (letters to the editorial office), information materials concerned with food technology and processes; equipment and apparatus for food production; nutritional hygiene; biotechnology; standardization, certification, quality and safety; economics; automation and informatization of technological processes.

Metrics & Ranking

Abstracting & Indexing

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

• Scopus
• Google Scholar
• Directory of Open Access Journals (DOAJ)

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, 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.

Policy Links

This section provides access to essential policy documents, guidelines, and resources related to the journal’s publication and submission processes.

• Aims scope
• Homepage
• Oa statement
• Author instructions
• License terms
• Review url
• Board url
• Copyright url
• Plagiarism url
• Preservation url
• Apc url
• License

Plagiarism Policy

This journal follows a plagiarism policy. All submitted manuscripts are screened using reliable plagiarism detection software to ensure originality and academic integrity. Authors are responsible for proper citation and acknowledgment of all sources, and any form of plagiarism, including self-plagiarism, will not be tolerated.

For more details, please refer to our official: Plagiarism Policy.

APC Details

The journal’s Article Processing Charge (APC) policies support open access publishing in Agricultural and Biological Sciences, ensuring accessibility and quality in research dissemination.

This journal does not charge a mandatory Article Processing Charge (APC). However, optional open access publication may incur fees based on the publisher’s policies.

Explore journals without APCs for alternative publishing options.

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.

• CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES

  Citation: 40

  Authors: V. L., L. V.

• Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds

  Citation: 26

  Authors: M. R., R. M., T. G.

• Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties

  Citation: 13

  Authors: R. H., S. J., A.А. А., A. B., T. G.

• TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES

  Citation: 13

  Authors: T. V., E. A., S. Yu., M. A.

• Food security, food waste and food sharing: The conceptual analysis

  Citation: 12

  Authors: V. V., G. Yu., T. V.

• Urban agricultural activities, a food system resilience strategy during COVID-19 in Haiti

  Citation: 10

  Authors: B.

• Establishment of metrological parameters of the method for measuring the protein mass fraction in fish food products by the Kjeldahl method

  Citation: 10

  Authors: A. V., L. S., E. S., I. V.

• MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING

  Citation: 10

  Authors: I, T.

• ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN

  Citation: 10

  Authors: T. S., D. M., O. M.

• SEARCH FOR ALTERNATIVE SOURCES OF NATURAL PLANT ANTIOXIDANTS FOR FOOD INDUSTRY

  Citation: 9

  Authors: N. V., E. A.