Molecules is a peer-reviewed open access scientific journal that focuses on all aspects of chemistry and materials science. It was established in March 1996 and is published monthly by MDPI. From 1997 to 2001, Molbank was published as a section of the journal, before splitting into its own journal. The editor-in-chief is Farid Chemat.
The Journal of Bacteriology is a biweekly peer-reviewed scientific journal established in 1916. It is published by the American Society for Microbiology and the editor in chief is George A. O'Toole. The journal is delayed open access: content is available for free at the journal's website and at PubMed Central after a six-month embargo. The journal is also hybrid open access allowing authors to pay an article processing fee for their articles to be available for free immediately.
LWT - Food Science and Technology, formerly known as Lebensmittel-Wissenschaft & Technologie, is a peer-reviewed scientific journal published by Elsevier. It is the official journal of the Swiss Society of Food Science and Technology and the International Union of Food Science and Technology. The editor-in-chief is Rakesh K. Singh. According to the Journal Citation Reports, the journal's 2020 impact factor is 4.952.
The American Journal of Public Health is a monthly peer-reviewed public health journal published by the American Public Health Association that covers health policy and public health. The journal was established in 1911 and its stated mission is "to advance public health research, policy, practice, and education." The journal occasionally publishes themed supplements. The editor-in-chief is Alfredo Morabia.
Innovative Food Science and Emerging Technologies is a quarterly peer-reviewed scientific journal covering basic and applied research in food science and technology. It is an official journal of the European Federation of Food Science and Technology. As of 2007, its editors-in-chief are Dietrich Knorr and Marc C. Hendrickx. According to the Journal Citation Reports, the journal has a 2011 impact factor of 3.030.
Trends in Food Science and Technology is a monthly peer-reviewed review journal covering food science and technology. It is an official publication of the European Federation of Food Science and Technology and of the International Union of Food Science and Technology. The editors-in-chief are Rickey Yada and Fidel Todra.
The International Journal of Molecular Sciences is a peer-reviewed open access scientific journal covering research in chemistry, molecular physics, and molecular biology. It is published by MDPI and was established in 2000. The editor-in-chief is Maurizio Battino.
Food and Bioprocess Technology is a peer-reviewed scientific journal published by Springer Science+Business Media. The editor-in-chief is Da-Wen Sun.
Chemical Research in Toxicology is a peer-reviewed scientific journal, published since 1988 by the American Chemical Society. It is currently abstracted and indexed in Chemical Abstracts Service, Scopus, EBSCOhost, PubMed, CABI, Science Citation Index Expanded, and SwetsWise.
The International Journal of Food Sciences and Nutrition is a peer-reviewed scientific journal that covers food science and nutrition. It is published by Taylor & Francis. As of 2019 the editor-in-chief is Daniele Del Rio.
Animal Production Science is an international peer-reviewed scientific journal for agriculture and animal science and published by CSIRO Publishing. Research articles in the journal focus on improving livestock and food production, and on the social and economic issues that influence primary producers. It is predominantly concerned with domesticated animals ; however, contributions on horses and wild animals are also published where relevant.
Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier.
Food Science and Technology International is a bi-monthly peer-reviewed academic journal that publishes scholarly articles in the field of food science. The journal was established in 1995, and is currently published by SAGE Publications in association with the Spanish Council for Scientific Research (CSIC).
Food and Chemical Toxicology is a peer-reviewed scientific journal covering aspects of food safety, chemical safety, and other aspects of consumer product safety. It is published by Elsevier and was established in 1963. The editor-in-chief is José L. Domingo.
Critical Reviews in Food Science and Nutrition is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology, but changed to its current name in 1975. The editor-in-chief is Fergus M. Clydesdale. According to the Journal Citation Reports, the journal has a 2019 impact factor of 7.860, ranking it 3rd out of 89 journals in the category "Nutrition and Dietetics" and 4th out of 139 journals in the category "Food Science and Technology".
Molecular Nutrition & Food Research is a peer-reviewed academic journal which focuses on molecular aspects of nutrition science. It was established in 1957 as Die Nahrung and obtained its current name in 2004. It was originally published by Akademie Verlag, but is now published by Wiley-Blackwell. The editor-in-chief is Hans-Ulrich Humpf.
The Food and Nutrition Bulletin is a quarterly peer-reviewed scientific journal that was founded by Dr. Nevin S. Scrimshaw in 1978 and is published by SAGE Publications. The journal publishes articles that cover policy analysis, original scientific and social research, and academic reviews related to human nutrition and malnutrition in developing countries. It is an official publication of the Nevin Scrimshaw International Nutrition Foundation and is housed at the Friedman School of Nutrition Science and Policy at Tufts University.
The Journal of Food Engineering is a biweekly peer-reviewed scientific journal covering engineering, science, and technology related to food production. The editor-in-chief is R. Paul Singh.
Nature Food is a monthly peer-reviewed academic journal published by Nature Portfolio. It was established in 2020. The editor-in-chief is Anne Mullen.
Food, Culture & Society is a peer-reviewed academic journal covering all aspects of sociological research on the interrelationships between food and culture. It was established in 1996 as the Journal of the Association for the Study of Food and Society and renamed Journal for the Study of Food and Society in 1998, before obtaining its current name in 2003. It is published by Routledge on behalf of the Association for the Study of Food and Society and the editor-in-chief is Megan J. Elias.
