 The Journal of Food Engineering publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and... |
 The Journal of Agriculture and Food Research is a peer-reviewed open access journal focusing on research in the agricultural and food sciences. The journal welcomes full length research articles, reviews, short communications, perspectives, and commentaries from researchers in academic institutions,... |
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. |
Climatic Change is dedicated to the totality of the problem of climatic variability and change - its descriptions, causes, implications and interactions among these. The purpose of the journal is to provide a means of exchange among those working in different disciplines on problems related to climatic variations. This means that authors have an opportunity to communicate the essence of their studies to people in other climate-related disciplines and to interested non-disciplinarians, as well as to report on research in which the originality is in the combinations of (not necessarily original) work from several disciplines. The journal also includes vigorous editorial and book review sections.
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 The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. |
 Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE). |