Journal of Food Investigations

Aims & Scope

Food science, food technology, food safety and nutrition are the main areas of interest.

The journal welcomes manuscripts presenting original research results and developments, comparative studies, narrative reviews related to food science, including food microbiology, food chemistry, colloidal chemistry, food physics, food technology, food engineering, biotechnology, food economics, food marketing, and food legislation.

In particular, manuscripts in the fields of food science, food technology, food safety and nutrition are welcomed.

The journal prioritises food safety and nutrition science and encourages scientific publications related to food science and food technology.

Scope: * Food science * Food technology, food engineering, food operations * Food safety * Biotechnology, molecular biology * Nutrition science * Food contact materials * Physical, chemical, microbiological and organoleptic tests qualifying foodstuffs, toxicology, rapid testing methods * Consumer science * Food economics, food marketing * Food legislation, food regulatory sciences * Other food-related topics and research results not listed above"

View Aims & Scope

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Metrics & Ranking

SJR (SCImago Journal Rank)

Year	Value
2024	0.133

Quartile

Year	Value
2024	Q4

h-index

Year	Value
2024	3

Journal Rank

Year	Value
2024	26061

Journal Citation Indicator

Year	Value
2024	11

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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

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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.

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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.

• Flexitarianism – the sustainable food consumption?

  Citation: 8

  Authors: Diána

• Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry

  Citation: 6

  Authors: Vivien, Gerda

• Application of an in vitro test system for the selection of probiotic bacterial strains

  Citation: 3

  Authors: Judit, László, Zoltán, Zoltán

• A csomagolással kapcsolatos ismeretek felmérése egy kvantitatív kutatás alapján

  Citation: 2

  Authors: Edina

• The nutritional value of rabbit meat when using stinging nettle (Urtica dioica) in the ration of rabbits

  Citation: 2

  Authors: Olga, Eugene, Natalya, Aleksandr, Julia

• Comparative Analysis of Flexitarian, Vegetarian and Vegan Diets

  Citation: 2

  Authors: Judit, Dávid, Mukhtar

• Consumer acceptance of food nanotechnology

  Citation: 2

  Authors: Noémi Dóra, Marietta

• Characteristics and uses of propolis

  Citation: 2

  Authors: Csilla, Márta

• Initial microbiological experience in small-scale fruit beer product development

  Citation: 2

  Authors: Levente, Berta Vanda

• On adulteration of fruit and berry raw materials

  Citation: 1

  Authors: Natalya, Aleksandr, Evgenii, Irina, Sergey, Yulia

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