Are you seeking the latest advancements and comprehensive insights in food science? Look no further than Foods, a premier international, open access, and peer-reviewed journal. As a leading publication by MDPI, Foods is dedicated to disseminating high-quality research spanning the entire spectrum of food science and technology. Whether you’re a researcher, academic, or industry professional, Foods is your essential resource for staying ahead in this dynamic field.
What is Foods Journal? Your Gateway to Food Science Excellence
Foods stands out as a semimonthly online journal committed to open access, ensuring that the latest scientific findings are freely available to a global audience. This commitment to open science fosters collaboration and accelerates the progress of food research worldwide. The rigorous peer-review process upheld by Foods guarantees the quality and validity of every published article, making it a trusted source for cutting-edge research. Affiliated with esteemed organizations like the Italian Society of Food Sciences (SISA) and the Spanish Nutrition Foundation (FEN), Foods benefits from the guidance of experts and offers members article processing charge discounts, further supporting the food science community.
High Visibility and Impact: Why Publish Your Food Research in Foods?
For researchers aiming for maximum impact and visibility, Foods offers an unparalleled platform. The journal is indexed in top-tier databases, including Scopus, SCIE (Web of Science), PubMed, PMC, FSTA, AGRIS, and PubAg. This extensive indexing ensures that your research reaches a broad and relevant audience, amplifying its influence within the global food science community. Foods boasts impressive journal rankings, consistently achieving Q1 status in JCR (Food Science and Technology) and CiteScore (Health Professions (miscellaneous)). This recognition underscores the journal’s commitment to publishing impactful and high-caliber research in the field of Foods.
Rapid Publication for Timely Dissemination of Food Science Breakthroughs
In the fast-paced world of scientific research, timely publication is crucial. Foods excels in providing rapid publication timelines. Manuscripts undergo rigorous peer review, and authors typically receive a first decision within approximately 14.5 days of submission. Accepted papers move swiftly to publication, with acceptance to publication taking a median of just 2.5 days. This efficient process ensures that your valuable food research is disseminated quickly, contributing to the most current scientific discourse on foods.
Recognition for Reviewers: Appreciating Contributions to Food Science
Foods deeply values the critical role of reviewers in maintaining the quality of published research. To acknowledge their dedication and expertise, reviewers who deliver timely and thorough peer-review reports receive vouchers. These vouchers entitle them to a discount on the Article Processing Charge (APC) for their next publication in any MDPI journal. This initiative reflects Foods‘ commitment to fostering a collaborative and appreciative environment within the foods research community.
Explore the Latest Articles in Food Science
Stay informed about the newest discoveries and research trends in foods by exploring the latest articles published in Foods journal:
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Identifying Premium-Quality Beef in the United States—A Comparison of Beef Palatability from Grain-Finished Young and Mature Beef Cattle with Varying Marbling Scores
This study delves into the factors influencing beef palatability, comparing meat quality from different cattle maturity and marbling scores. It provides valuable insights into meat science and consumer preferences related to foods. -
Impact of Supercritical CO2 Treatment on Lupin Flour and Lupin Protein Isolates
Investigating innovative food processing techniques, this research explores the use of supercritical CO2 to enhance the properties of lupin, a promising alternative protein source in foods.
- Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles
This article examines how incorporating curdlan, a natural polysaccharide, can improve the quality and characteristics of rice noodles subjected to thermal sterilization, relevant to food texture and processing of foods.
- Biosynthesis of Edible Terpenoids: Hosts and Applications
This review article explores the exciting field of microbial foods, focusing on the biosynthesis and applications of edible terpenoids, compounds with significant potential in the food industry for flavor and health benefits.
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Correction: Fu et al. Synergistic Effect of Combined Walnut Peptide and Ginseng Extracts on Memory Improvement in C57BL/6 Mice and Potential Mechanism Exploration. Foods 2023, 12, 2329
This correction highlights the importance of accuracy and transparency in scientific publications related to foods and nutraceuticals, ensuring the integrity of food research. -
Gut Microbiota and Neurotransmitter Regulation: Functional Effects of Four Traditional Chinese Fermented Soybean (Sojae Semen Praeparatum)
Investigating the link between foods and health, this research explores the impact of traditional fermented soybean foods on gut microbiota and neurotransmitter regulation, revealing potential health benefits.
- Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
Exploring the science behind food flavor, this study investigates the impact of fermentation duration on the taste quality of dark tea, using metabolomics and microbiomics to understand the complex processes involved in creating desirable foods.
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The Impact of Trust on Chinese Consumers’ Acceptance of Meat Substitutes: The Mediating Role of Perceived Benefits and Perceived Risks, and the Moderating Role of Consumer Knowledge
Addressing consumer behavior in foods, this study examines the factors influencing the acceptance of meat substitutes among Chinese consumers, highlighting the role of trust and perceived benefits and risks in adopting novel foods. -
Establishment of a Daqu Grade Classification Model Based on Computer Vision and Machine Learning
This research explores advanced analytical methods for food quality assessment, using computer vision and machine learning to classify Daqu, an important ingredient in Baijiu production, contributing to food analytical methods for foods.
- FODMAP Profile of Wholegrain Pasta
Providing crucial information for dietary considerations related to foods, this study analyzes the FODMAP profile of wholegrain pasta, relevant for individuals managing irritable bowel syndrome and seeking informed food choices.
- Removal Capacity and Mechanism of Modified Chitosan for Ochratoxin A Based on Rapid Magnetic Separation Technology
Addressing food safety concerns, this research develops a rapid and efficient method for removing Ochratoxin A, a mycotoxin contaminant in foods, using modified chitosan and magnetic separation.
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Awareness of Seafood Safety Concerning Radioactivity: Country-Based Comparisons of Food Safety Issues
Focusing on consumer perceptions of food safety, this study examines awareness of seafood safety related to radioactivity across different countries, providing insights into consumer behavior and foods. -
Enhanced Thermal and Storage Stability of Glucose Oxidase via Encapsulation in Chitosan-Coated Alginate and Carboxymethyl Cellulose Gel Particles
Exploring innovative food preservation techniques, this article investigates the encapsulation of glucose oxidase to enhance its stability, relevant for food packaging and preservation of foods.
- Edible Insects: Global Research Trends, Biosafety Challenges, and Market Insights in the Mexican Context
Addressing sustainable foods and alternative protein sources, this study analyzes global research trends in edible insects, focusing on biosafety and market insights, particularly in Mexico, a region with a rich tradition of entomophagy.
- Antibiofilm Activity of Amomum tsaoko Essential Oil on Staphylococcus aureus and Its Application in Pork Preservation
Investigating natural food preservatives, this research explores the antibiofilm activity of Amomum tsaoko essential oil against Staphylococcus aureus, a common foodborne pathogen, and its potential application in pork preservation for safer foods.
- Assessment of the Anti-Listeria Effect of Citrus limon Peel Extract In Silico, In Vitro, and in Fermented Cow Milk During Cold Storage
Exploring natural antimicrobial agents for food safety, this study assesses the anti-Listeria effect of Citrus limon peel extract, demonstrating its potential in preserving fermented milk and enhancing the safety of foods.
- Impact of Selected Starters and Cassava Varieties on the Proximate, Rheological, and Volatile Profiles of Lafun
Focusing on food processing and quality, this research examines the impact of starter cultures and cassava varieties on the characteristics of Lafun, a traditional cassava-based food, aiming to improve the quality and consistency of foods.
- Application of Hyperspectral Imaging and Deep Convolutional Neural Network for Freezing Damage Identification on Embryo and Endosperm Side of Single Corn Seed
Exploring advanced technologies for food quality control, this study applies hyperspectral imaging and deep learning to identify freezing damage in corn seeds, contributing to food analytical methods for foods.
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Development and Characterization of Refractance Window-Dried Curcuma longa Powder Fortified with NaFeEDTA and Folic Acid: A Study on Thermal, Morphological, and In Vitro Bio Accessibility Properties
Addressing food fortification and nutrition, this research focuses on developing fortified turmeric powder and characterizing its properties, aiming to enhance the nutritional value of foods. -
The Mechanism of Quality Changes in Grass Carp (Ctenopharyngodon idella) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View
Investigating food processing techniques for seafood, this study examines the mechanism of quality changes in grass carp during vacuum-assisted salting, aiming to optimize brining processes and improve the quality of foods.
Explore More of Foods Journal
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- Editorial Process: https://www.mdpi.com/editorial_process
- Article Processing Charges: https://www.mdpi.com/journal/foods/apc
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Submit Your Research to Foods
Foods invites researchers worldwide to contribute their innovative findings to the journal. Benefit from rapid publication, open access, and broad visibility. Submit your manuscript today and become a part of the leading forum for food science research. Explore the frontiers of foods with Foods journal.
