Journal of Microbiology, Biotechnology and Food Sciences
Published by Slovak University of Agriculture
eISSN : 1338-5178
Abbreviation : J. Microbiol. Biotechnol. Food Sci.
Aims & Scope
The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra).
The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.
View Aims & ScopeMetrics & Ranking
SJR (SCImago Journal Rank)
| Year | Value |
|---|---|
| 2024 | 0.243 |
Quartile
| Year | Value |
|---|---|
| 2024 | Q3 |
h-index
| Year | Value |
|---|---|
| 2024 | 24 |
Journal Rank
| Year | Value |
|---|---|
| 2024 | 18899 |
Journal Citation Indicator
| Year | Value |
|---|---|
| 2024 | 672 |
Abstracting & Indexing
Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.
Subjects & Keywords
Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology and Immunology and Microbiology, 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.