Journal of Food Processing and Preservation

Aims & Scope

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation.

Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities.

It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods.

In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	2.5
2024	2.00

SJR (SCImago Journal Rank)

Year	Value
2024	0.573

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	71

Journal Rank

Year	Value
2024	10144

Journal Citation Indicator

Year	Value
2024	7776

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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, Chemical Engineering and Chemistry, 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.

• ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

  Citation: 332

  Authors: M.H., S.H., M.A.

• APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODS

  Citation: 323

  Authors: T. P., W. M.

• MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS

  Citation: 257

  Authors: ARMANDO J., GUSTAVO V., BARRY G.

• Effect of heat processing on thermal stability and antioxidant activity of six flavonoids

  Citation: 239

  Authors: Hind, Irina, Latifa, Manel, Christine, Cédric, Céline, Leila, Mohamed

• WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY

  Citation: 227

  Authors: YRJÖ H.

• ANTIMICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF METHYLCELLULOSE AND CHITOSAN FILMS CONTAINING A PRESERVATIVE

  Citation: 196

  Authors: MAU-CHANG, GENE HORNG-CHIN, BEEN-HUANG

• INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDE

  Citation: 190

  Authors: FRANCESCO, DANILA, GIANLUCA

• OSMOTIC CONCENTRATION OF FRUIT SLICES PRIOR TO FREEZE DEHYDRATION

  Citation: 188

  Authors: JAMES, JAMES M.

• THE EFFECTS of PLASTICIZERS ON CRYSTALLINITY, PERMEABILITY, and MECHANICAL PROPERTIES of METHYLCELLULOSE FILMS

  Citation: 178

  Authors: I. GREENER, O.

• Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

  Citation: 151

  Authors: Somayeh, Masoud, Mehdi, Abdolghasem, Seyed Mehdi, Mehdi

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