Ukrainian Food Journal

Aims & Scope

Ukrainian Food Journal is open access journal published by the National University of Food Technologies (Kyiv, Ukraine).

The Journal publishes original research articles, short communications, review papers, news and literature reviews dealing with all aspects of the food science, technology, engeneering, nutrition, food chemistry, economics and management.

Studies must be novel, have a clear connection to food science, and be of general interest to the international scientific community.

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)
• Web of Science

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, 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
• Apc url

APC Details

The journal’s Article Processing Charge (APC) policies support open access publishing in Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, 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.

• Cold press in oil extraction. A review

  Citation: 118

  Authors: Büşra, Vasfiye Hazal, Semih

• Structure activity relationship of tautomers of curcumin: a review

  Citation: 32

  Authors: Sameera A., Megha, Shamim A.

• Application of computer vision and image analysis method in cheese-quality evaluation: a review

  Citation: 32

  Authors: Jasmina Lukinac, Marko Jukić, Kristina Mastanjević, Mirela Lučan

• Chemical aspects of the composition of industrial hemp seed products

  Citation: 30

  Authors: Mykola, Nataliia, Maryna, Viktoriia

• Use of natural oils as bioactive ingredients of cosmetic products

  Citation: 23

  Authors: Valerii, Tetyana

• Trends and expected benefits of the breaking edge food technologies in 2021–2030

  Citation: 22

  Authors: Volodymyr, Oleksandr, Andrii, Viktor, Oleksii, Olena, Anastasiia, Oleksandr, Anatoliy

• Effect of high pressure processing on meat and meat products. A review

  Citation: 21

  Authors: Valerii, Ma, Yan-ping

• Physicochemical composition and FTIR characterization of castor seed oil

  Citation: 20

  Authors: Tarique, Sarfaraz Ahmed, Aftab Ahmed, Syed Tufial Hussain, Abdul Hameed, Zahid Hussain, Jamil-ur-Rehman

• Chemical composition of essential oil from Rosa Damascena mill., growing in new region of Bulgaria

  Citation: 18

  Authors: Teodora, Miroslava, Lyubomir, Maya, Albena, Stanka, Mykola

• Chemical composition of Salvia officinalis l. essential oil from Bulgaria

  Citation: 18

  Authors: Stanka, Silvia, Albena, Oleksii