1. Annual review of food science and technology
Publisher: Annual Reviews Inc.
Quartile: 1 Open Access: NO
CiteScore 2020: 20.7 SNIP: 3.091 SJR: 2.692 Percentile: 99 RANK: 1
2. Critical Reviews in Food Science and Nutrition
Publisher: Taylor & Francis
Quartile: 1 Open Access: NO
CiteScore 2020: 17.2 SNIP: 3.144 SJR: 2.03 Percentile: 99 RANK: 2
3. Trends in Food Science and Technology
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 16.7 SNIP: 3.701 SJR: 2.676 Percentile: 99 RANK: 3
4. Comprehensive Reviews in Food Science and Food Safety
Publisher: Wiley-Blackwell
Quartile: 1 Open Access: NO
CiteScore 2020: 15.8 SNIP: 4.292 SJR: 2.801 Percentile: 98 RANK: 4
5. Nature Sustainability
Publisher: Springer Nature
Quartile: 1 Open Access: NO
CiteScore 2020: 15.8 SNIP: 4.912 SJR: 4.514 Percentile: 98 RANK: 5
6. Food Hydrocolloids
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 12.2 SNIP: 2.188 SJR: 2.471 Percentile: 98 RANK: 6
7. Advances in Nutrition
Publisher: American Society for Nutrition
Quartile: 1 Open Access: NO
CiteScore 2020: 12.0 SNIP: 2.632 SJR: 2.362 Percentile: 97 RANK: 7
8. Food Chemistry
Publisher: Elsevier
Quartile: 1 Open Access: YES
CiteScore 2020: 11.9 SNIP: 2.235 SJR: 1.772 Percentile: 97 RANK: 8
9. Journal of Food and Drug Analysis
Publisher: Elsevier
Quartile: 1 Open Access: YES
CiteScore 2020: 11.4 SNIP: 2.357 SJR: 1.277 Percentile: 97 RANK: 9
10. Molecular Nutrition and Food Research
Publisher: Wiley-Blackwell
Quartile: 1 Open Access: NO
CiteScore 2020: 10.4 SNIP: 1.397 SJR: 1.495 Percentile: 96 RANK: 10
11. Global Food Security
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 10.3 SNIP: 3.458 SJR: 2.35 Percentile: 96 RANK: 11
12. Food Reviews International
Publisher: Taylor & Francis
Quartile: 1 Open Access: NO
CiteScore 2020: 9.3 SNIP: 1.985 SJR: 1.228 Percentile: 96 RANK: 12
13. Current Opinion in Food Science
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 9.2 SNIP: 1.631 SJR: 1.297 Percentile: 95 RANK: 13
14. Food Control
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 9.0 SNIP: 1.817 SJR: 1.371 Percentile: 95 RANK: 14
15. Journal of Food Engineering
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 8.8 SNIP: 1.727 SJR: 1.291 Percentile: 95 RANK: 15
16. Food Microbiology
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 8.6 SNIP: 1.705 SJR: 1.363 Percentile: 95 RANK: 16
17. Food and Chemical Toxicology
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 8.6 SNIP: 1.51 SJR: 0.951 Percentile: 94 RANK: 17
18. International Journal of Food Microbiology
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 8.5 SNIP: 1.633 SJR: 1.31 Percentile: 94 RANK: 18
19. Nutrition and Healthy Aging
Publisher: IOS Press
Quartile: 1 Open Access: NO
CiteScore 2020: 8.4 SNIP: 1.322 SJR: 1.735 Percentile: 94 RANK: 19
20. Food Quality and Preference
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 8.4 SNIP: 1.814 SJR: 1.135 Percentile: 93 RANK: 20
21. Innovative Food Science and Emerging Technologies
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 8.2 SNIP: 1.676 SJR: 1.366 Percentile: 93 RANK: 21
22. Food Research International
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 8.1 SNIP: 1.816 SJR: 1.479 Percentile: 93 RANK: 22
23. Journal of the International Society of Sports Nutrition
Publisher: Springer Nature
Quartile: 1 Open Access: YES
CiteScore 2020: 7.9 SNIP: 1.809 SJR: 1.341 Percentile: 92 RANK: 23
24. Meat Science
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 7.9 SNIP: 2.01 SJR: 1.425 Percentile: 92 RANK: 24
25. Postharvest Biology and Technology
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 7.9 SNIP: 1.885 SJR: 1.397 Percentile: 92 RANK: 25
26. Food Policy
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 7.7 SNIP: 2.401 SJR: 2.092 Percentile: 91 RANK: 26
27. Bioresources and Bioprocessing
Publisher: Springer Nature
Quartile: 1 Open Access: YES
CiteScore 2020: 7.7 SNIP: 1.746 SJR: 1.053 Percentile: 91 RANK: 27
28. Journal of Animal Science and Biotechnology
Publisher: Springer Nature
Quartile: 1 Open Access: YES
CiteScore 2020: 7.5 SNIP: 1.887 SJR: 1.387 Percentile: 91 RANK: 28
29. Food and Nutrition Research
Publisher: Swedish Nutrition Foundation
Quartile: 1 Open Access: YES
CiteScore 2020: 7.4 SNIP: 1.805 SJR: 1.041 Percentile: 90 RANK: 29
30. Biosystems Engineering
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 7.2 SNIP: 2.12 SJR: 0.894 Percentile: 90 RANK: 30
31. Applied and Environmental Microbiology
Publisher: American Society for Microbiology
Quartile: 1 Open Access: NO
CiteScore 2020: 7.1 SNIP: 1.292 SJR: 1.552 Percentile: 90 RANK: 31
32. Advances in Food and Nutrition Research
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 7.0 SNIP: 0.0 SJR: 0.0 Percentile: 89 RANK: 32
33. GM crops & food
Publisher: Taylor & Francis
Quartile: 1 Open Access: NO
CiteScore 2020: 6.9 SNIP: 1.548 SJR: 1.064 Percentile: 89 RANK: 33
34. Journal of Functional Foods
Publisher: Elsevier
Quartile: 1 Open Access: YES
CiteScore 2020: 6.8 SNIP: 1.174 SJR: 0.994 Percentile: 89 RANK: 34
35. LWT - Food Science and Technology
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 6.7 SNIP: 1.59 SJR: 1.258 Percentile: 88 RANK: 35
36. Food and Bioprocess Technology
Publisher: Springer Nature
Quartile: 1 Open Access: NO
CiteScore 2020: 6.6 SNIP: 1.342 SJR: 1.147 Percentile: 88 RANK: 36
37. Food Packaging and Shelf Life
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 6.6 SNIP: 1.525 SJR: 1.098 Percentile: 88 RANK: 37
38. Journal of Food Composition and Analysis
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 6.4 SNIP: 1.505 SJR: 0.982 Percentile: 87 RANK: 38
39. Food and Function
Publisher: Royal Society of Chemistry
Quartile: 1 Open Access: NO
CiteScore 2020: 6.4 SNIP: 1.275 SJR: 1.145 Percentile: 87 RANK: 39
40. Nutrients
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
Quartile: 1 Open Access: YES
CiteScore 2020: 6.4 SNIP: 1.603 SJR: 1.418 Percentile: 87 RANK: 40
41. Journal of the Academy of Nutrition and Dietetics
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 6.2 SNIP: 1.602 SJR: 1.201 Percentile: 86 RANK: 41
42. Journal of Dairy Science
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 6.2 SNIP: 1.832 SJR: 1.483 Percentile: 86 RANK: 42
43. Food Quality and Safety
Publisher: Oxford University Press
Quartile: 1 Open Access: YES
CiteScore 2020: 6.2 SNIP: 2.303 SJR: 0.955 Percentile: 86 RANK: 43
44. Fermentation
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
Quartile: 1 Open Access: YES
CiteScore 2020: 6.0 SNIP: 1.48 SJR: 0.873 Percentile: 85 RANK: 44
45. Food and Energy Security
Publisher: Wiley-Blackwell
Quartile: 1 Open Access: YES
CiteScore 2020: 6.0 SNIP: 2.468 SJR: 1.253 Percentile: 85 RANK: 45
46. Food and Bioproducts Processing
Publisher: Institution of Chemical Engineers
Quartile: 1 Open Access: NO
CiteScore 2020: 5.9 SNIP: 1.381 SJR: 0.838 Percentile: 85 RANK: 46
47. Chemical and Biological Technologies in Agriculture
Publisher: Springer Nature
Quartile: 1 Open Access: YES
CiteScore 2020: 5.8 SNIP: 1.734 SJR: 0.875 Percentile: 85 RANK: 47
48. Food Structure
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 5.7 SNIP: 1.407 SJR: 0.957 Percentile: 84 RANK: 48
49. International Journal of Food Sciences and Nutrition
Publisher: Taylor & Francis
Quartile: 1 Open Access: NO
CiteScore 2020: 5.6 SNIP: 0.911 SJR: 0.693 Percentile: 84 RANK: 49
50. Current Nutrition Reports
Publisher: Springer Nature
Quartile: 1 Open Access: NO
CiteScore 2020: 5.6 SNIP: 1.064 SJR: 1.312 Percentile: 84 RANK: 50
51. Food and Environmental Virology
Publisher: Springer Nature
Quartile: 1 Open Access: NO
CiteScore 2020: 5.6 SNIP: 0.909 SJR: 1.63 Percentile: 83 RANK: 51
52. Journal of Loss Prevention in the Process Industries
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 5.5 SNIP: 1.871 SJR: 0.881 Percentile: 83 RANK: 52
53. Journal of the Science of Food and Agriculture
Publisher: Wiley-Blackwell
Quartile: 1 Open Access: NO
CiteScore 2020: 5.5 SNIP: 1.225 SJR: 0.782 Percentile: 82 RANK: 53
54. Food Science and Human Wellness
Publisher: Elsevier
Quartile: 1 Open Access: YES
CiteScore 2020: 5.5 SNIP: 1.568 SJR: 0.887 Percentile: 82 RANK: 53
55. NJAS - Wageningen Journal of Life Sciences
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 5.5 SNIP: 1.583 SJR: 1.023 Percentile: 82 RANK: 55
56. Food Analytical Methods
Publisher: Springer Nature
Quartile: 1 Open Access: NO
CiteScore 2020: 5.4 SNIP: 0.943 SJR: 0.684 Percentile: 82 RANK: 56
57. Food Technology and Biotechnology
Publisher: University of Zagreb
Quartile: 1 Open Access: YES
CiteScore 2020: 5.2 SNIP: 1.501 SJR: 0.744 Percentile: 81 RANK: 57
58. Journal of Cereal Science
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 5.1 SNIP: 1.449 SJR: 0.91 Percentile: 81 RANK: 58
59. Food and Agricultural Immunology
Publisher: Taylor & Francis
Quartile: 1 Open Access: YES
CiteScore 2020: 5.0 SNIP: 0.795 SJR: 0.702 Percentile: 81 RANK: 59
60. Frontiers in Nutrition
Publisher: Frontiers Media S.A.
Quartile: 1 Open Access: YES
CiteScore 2020: 5.0 SNIP: 1.653 SJR: 1.229 Percentile: 80 RANK: 60
61. International Journal of Food Science and Technology
Publisher: Wiley-Blackwell
Quartile: 1 Open Access: NO
CiteScore 2020: 4.9 SNIP: 1.049 SJR: 0.831 Percentile: 80 RANK: 61
62. International Journal of Food Properties
Publisher: Taylor & Francis
Quartile: 1 Open Access: YES
CiteScore 2020: 4.9 SNIP: 1.322 SJR: 0.699 Percentile: 80 RANK: 62
63. Food Additives and Contaminants: Part B Surveillance
Publisher: Taylor & Francis
Quartile: 1 Open Access: NO
CiteScore 2020: 4.8 SNIP: 1.296 SJR: 0.741 Percentile: 79 RANK: 63
64. Plant Foods for Human Nutrition
Publisher: Springer Nature
Quartile: 1 Open Access: NO
CiteScore 2020: 4.7 SNIP: 1.338 SJR: 0.775 Percentile: 79 RANK: 64
65. Foodborne Pathogens and Disease
Publisher: Mary Ann Liebert
Quartile: 1 Open Access: NO
CiteScore 2020: 4.7 SNIP: 1.095 SJR: 0.833 Percentile: 79 RANK: 65
66. Journal of Insects as Food and Feed
Publisher: Wageningen Academic Publishers
Quartile: 1 Open Access: NO
CiteScore 2020: 4.7 SNIP: 1.048 SJR: 0.637 Percentile: 78 RANK: 66
67. International Dairy Journal
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 4.6 SNIP: 1.274 SJR: 0.903 Percentile: 78 RANK: 67
68. Phytochemical Analysis
Publisher: Wiley-Blackwell
Quartile: 1 Open Access: NO
CiteScore 2020: 4.5 SNIP: 1.106 SJR: 0.574 Percentile: 78 RANK: 68
69. International Journal of Dairy Technology
Publisher: Wiley-Blackwell
Quartile: 1 Open Access: NO
CiteScore 2020: 4.5 SNIP: 1.254 SJR: 1.061 Percentile: 77 RANK: 69
70. Agriculture and Food Security
Publisher: Springer Nature
Quartile: 1 Open Access: NO
CiteScore 2020: 4.5 SNIP: 1.497 SJR: 0.661 Percentile: 77 RANK: 70
71. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Publisher: Taylor & Francis
Quartile: 1 Open Access: NO
CiteScore 2020: 4.4 SNIP: 0.987 SJR: 0.634 Percentile: 77 RANK: 71
72. NFS Journal
Publisher: Elsevier
Quartile: 1 Open Access: YES
CiteScore 2020: 4.4 SNIP: 2.309 SJR: 0.59 Percentile: 76 RANK: 72
73. Food Security
Publisher: Springer Nature
Quartile: 1 Open Access: NO
CiteScore 2020: 4.4 SNIP: 1.29 SJR: 0.989 Percentile: 76 RANK: 73
74. Journal of Integrative Agriculture
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 4.4 SNIP: 1.284 SJR: 0.784 Percentile: 76 RANK: 74
75. European Food Research and Technology
Publisher: Springer Nature
Quartile: 1 Open Access: NO
CiteScore 2020: 4.4 SNIP: 1.028 SJR: 0.656 Percentile: 75 RANK: 75
76. Bioactive Carbohydrates and Dietary Fibre
Publisher: Elsevier
Quartile: 1 Open Access: NO
CiteScore 2020: 4.4 SNIP: 1.114 SJR: 0.712 Percentile: 75 RANK: 76
77. Renewable Agriculture and Food Systems
Publisher: Cambridge University Press
Quartile: 1 Open Access: NO
CiteScore 2020: 4.3 SNIP: 1.141 SJR: 0.709 Percentile: 75 RANK: 77
78. Natural Products and Bioprospecting
Publisher: Springer Nature
Quartile: 1 Open Access: YES
CiteScore 2020: 4.3 SNIP: 1.433 SJR: 0.633 Percentile: 75 RANK: 78
79. European Journal of Lipid Science and Technology
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 4.3 SNIP: 0.801 SJR: 0.614 Percentile: 74 RANK: 79
80. World Mycotoxin Journal
Publisher: Wageningen Academic Publishers
Quartile: 2 Open Access: NO
CiteScore 2020: 4.3 SNIP: 0.838 SJR: 0.569 Percentile: 74 RANK: 80
81. Journal of Food Science
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 4.3 SNIP: 1.054 SJR: 0.772 Percentile: 74 RANK: 81
82. Food Biophysics
Publisher: Springer Nature
Quartile: 2 Open Access: NO
CiteScore 2020: 4.3 SNIP: 0.801 SJR: 0.815 Percentile: 73 RANK: 82
83. Food Bioscience
Publisher: Elsevier
Quartile: 2 Open Access: NO
CiteScore 2020: 4.2 SNIP: 1.318 SJR: 0.912 Percentile: 73 RANK: 83
84. PharmaNutrition
Publisher: Elsevier
Quartile: 2 Open Access: NO
CiteScore 2020: 4.2 SNIP: 1.032 SJR: 0.548 Percentile: 73 RANK: 84
85. npj Science of Food
Publisher: Springer Nature
Quartile: 2 Open Access: YES
CiteScore 2020: 4.1 SNIP: 1.567 SJR: 0.703 Percentile: 72 RANK: 85
86. Journal of Health, Population and Nutrition
Publisher: Springer Nature
Quartile: 2 Open Access: YES
CiteScore 2020: 4.1 SNIP: 1.302 SJR: 0.862 Percentile: 72 RANK: 86
87. American Journal of Enology and Viticulture
Publisher: American Society for Enology and Viticulture
Quartile: 2 Open Access: NO
CiteScore 2020: 4.1 SNIP: 1.135 SJR: 0.66 Percentile: 72 RANK: 87
88. International Journal of Food Contamination
Publisher: Springer Nature
Quartile: 2 Open Access: YES
CiteScore 2020: 4.0 SNIP: 0.882 SJR: 0.37 Percentile: 71 RANK: 88
89. Journal of Sensory Studies
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 4.0 SNIP: 1.059 SJR: 0.61 Percentile: 71 RANK: 89
90. Starch/Staerke
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 3.9 SNIP: 0.88 SJR: 0.62 Percentile: 71 RANK: 90
91. EFSA Journal
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: YES
CiteScore 2020: 3.9 SNIP: 1.973 SJR: 1.076 Percentile: 70 RANK: 91
92. Journal of Animal Science
Publisher: American Society of Animal Science
Quartile: 2 Open Access: NO
CiteScore 2020: 3.9 SNIP: 1.282 SJR: 0.928 Percentile: 70 RANK: 92
93. Journal of Dietary Supplements
Publisher: Taylor & Francis
Quartile: 2 Open Access: NO
CiteScore 2020: 3.9 SNIP: 0.792 SJR: 0.526 Percentile: 70 RANK: 93
94. Biocatalysis and Agricultural Biotechnology
Publisher: Elsevier
Quartile: 2 Open Access: NO
CiteScore 2020: 3.9 SNIP: 1.037 SJR: 0.588 Percentile: 69 RANK: 94
95. Journal of Food Science and Technology
Publisher: Springer Nature
Quartile: 2 Open Access: NO
CiteScore 2020: 3.8 SNIP: 1.11 SJR: 0.656 Percentile: 69 RANK: 95
96. Polish Journal of Food and Nutrition Sciences
Publisher: Polish Academy Sciences. Institute of Animal Reproduction and Food Research
Quartile: 2 Open Access: YES
CiteScore 2020: 3.7 SNIP: 0.909 SJR: 0.504 Percentile: 69 RANK: 96
97. Bioscience of Microbiota, Food and Health
Publisher: BMFH Press
Quartile: 2 Open Access: NO
CiteScore 2020: 3.7 SNIP: 0.799 SJR: 0.752 Percentile: 68 RANK: 97
98. Journal of Food Quality
Publisher: Hindawi
Quartile: 2 Open Access: YES
CiteScore 2020: 3.6 SNIP: 1.249 SJR: 0.568 Percentile: 68 RANK: 98
99. Agricultural and Food Economics
Publisher: Springer Nature
Quartile: 2 Open Access: YES
CiteScore 2020: 3.6 SNIP: 1.629 SJR: 0.699 Percentile: 68 RANK: 99
100. Journal of Texture Studies
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 3.6 SNIP: 1.117 SJR: 0.593 Percentile: 67 RANK: 100
101. Asian-Australasian Journal of Animal Sciences
Publisher: Asian-Australasian Association of Animal Production Societies
Quartile: 2 Open Access: YES
CiteScore 2020: 3.6 SNIP: 1.447 SJR: 0.751 Percentile: 67 RANK: 101
102. Food Chemistry: X
Publisher: Elsevier
Quartile: 2 Open Access: YES
CiteScore 2020: 3.5 SNIP: 2.022 SJR: 1.151 Percentile: 67 RANK: 102
103. British Food Journal
Publisher: Emerald
Quartile: 2 Open Access: NO
CiteScore 2020: 3.5 SNIP: 0.857 SJR: 0.51 Percentile: 66 RANK: 103
104. Journal of Food Process Engineering
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 3.5 SNIP: 0.89 SJR: 0.507 Percentile: 66 RANK: 104
105. Journal of Food Products Marketing
Publisher: Taylor & Francis
Quartile: 2 Open Access: NO
CiteScore 2020: 3.5 SNIP: 0.813 SJR: 0.453 Percentile: 66 RANK: 105
106. Food Science of Animal Resources
Publisher: Korean Society for Food Science of Animal Resources
Quartile: 2 Open Access: NO
CiteScore 2020: 3.4 SNIP: 1.245 SJR: 0.716 Percentile: 65 RANK: 106
107. Journal of Stored Products Research
Publisher: Elsevier
Quartile: 2 Open Access: NO
CiteScore 2020: 3.4 SNIP: 1.306 SJR: 0.638 Percentile: 65 RANK: 107
108. Journal of Nutrition and Metabolism
Publisher: Hindawi
Quartile: 2 Open Access: YES
CiteScore 2020: 3.3 SNIP: 1.212 SJR: 0.789 Percentile: 65 RANK: 108
109. CYTA - Journal of Food
Publisher: Taylor & Francis
Quartile: 2 Open Access: YES
CiteScore 2020: 3.3 SNIP: 0.966 SJR: 0.535 Percentile: 64 RANK: 109
110. Lifestyle Genomics
Publisher: Karger
Quartile: 2 Open Access: YES
CiteScore 2020: 3.3 SNIP: 0.65 SJR: 0.542 Percentile: 64 RANK: 109
111. Food Science and Technology International
Publisher: SAGE
Quartile: 2 Open Access: NO
CiteScore 2020: 3.3 SNIP: 0.847 SJR: 0.523 Percentile: 64 RANK: 111
112. Annals of Agricultural Sciences
Publisher: Faculty of Agriculture, Ain-Shams University
Quartile: 2 Open Access: YES
CiteScore 2020: 3.3 SNIP: 1.35 SJR: 0.614 Percentile: 64 RANK: 112
113. International Journal of Gastronomy and Food Science
Publisher: Elsevier
Quartile: 2 Open Access: NO
CiteScore 2020: 3.3 SNIP: 1.239 SJR: 0.515 Percentile: 63 RANK: 113
114. Food Science and Biotechnology
Publisher: Korean Society of Food Science and Technology
Quartile: 2 Open Access: NO
CiteScore 2020: 3.2 SNIP: 0.946 SJR: 0.595 Percentile: 63 RANK: 114
115. Journal of the Institute of Brewing
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 3.2 SNIP: 1.042 SJR: 0.523 Percentile: 62 RANK: 115
116. Engineering in Agriculture, Environment and Food
Publisher: Asian Agricultural and Biological Engineering Association
Quartile: 2 Open Access: NO
CiteScore 2020: 3.2 SNIP: 0.912 SJR: 0.267 Percentile: 62 RANK: 115
117. Nutrition Research and Practice
Publisher: The Korean Society of Community Nutrition
Quartile: 2 Open Access: NO
CiteScore 2020: 3.2 SNIP: 0.773 SJR: 0.506 Percentile: 62 RANK: 117
118. Cereal Chemistry
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 3.2 SNIP: 0.912 SJR: 0.558 Percentile: 62 RANK: 118
119. Journal of Food Protection
Publisher: International Association for Food Protection
Quartile: 2 Open Access: NO
CiteScore 2020: 3.1 SNIP: 0.882 SJR: 0.613 Percentile: 61 RANK: 119
120. Applied Food Biotechnology
Publisher: National Nutrition and Food Technology Research Institute
Quartile: 2 Open Access: NO
CiteScore 2020: 3.1 SNIP: 0.794 SJR: 0.377 Percentile: 61 RANK: 120
121. Current Developments in Nutrition
Publisher: Oxford University Press
Quartile: 2 Open Access: YES
CiteScore 2020: 3.1 SNIP: 1.107 SJR: 0.904 Percentile: 61 RANK: 121
122. Journal of Food Measurement and Characterization
Publisher: Springer Nature
Quartile: 2 Open Access: NO
CiteScore 2020: 3.0 SNIP: 0.822 SJR: 0.506 Percentile: 60 RANK: 122
123. Journal of Oil Palm Research
Publisher: Malaysian Palm Oil Board
Quartile: 2 Open Access: NO
CiteScore 2020: 3.0 SNIP: 1.14 SJR: 0.498 Percentile: 60 RANK: 123
124. British Poultry Science
Publisher: Taylor & Francis
Quartile: 2 Open Access: NO
CiteScore 2020: 3.0 SNIP: 1.026 SJR: 0.559 Percentile: 60 RANK: 124
125. Foods
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
Quartile: 2 Open Access: YES
CiteScore 2020: 3.0 SNIP: 1.56 SJR: 0.774 Percentile: 59 RANK: 125
126. Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes
Publisher: Taylor & Francis
Quartile: 2 Open Access: NO
CiteScore 2020: 2.9 SNIP: 0.771 SJR: 0.445 Percentile: 59 RANK: 126
127. Journal of Berry Research
Publisher: IOS Press
Quartile: 2 Open Access: NO
CiteScore 2020: 2.9 SNIP: 0.817 SJR: 0.464 Percentile: 59 RANK: 127
128. Oeno One
Publisher: Vigne et Vin Publications Internationales
Quartile: 2 Open Access: YES
CiteScore 2020: 2.9 SNIP: 0.949 SJR: 0.516 Percentile: 58 RANK: 128
129. Journal of Ethnic Foods
Publisher: Elsevier
Quartile: 2 Open Access: YES
CiteScore 2020: 2.9 SNIP: 1.215 SJR: 0.405 Percentile: 58 RANK: 129
130. OCL - Oilseeds and fats, Crops and Lipids
Publisher: EDP Sciences
Quartile: 2 Open Access: YES
CiteScore 2020: 2.9 SNIP: 0.955 SJR: 0.456 Percentile: 58 RANK: 130
131. Agribusiness
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 2.9 SNIP: 1.066 SJR: 0.57 Percentile: 57 RANK: 131
132. Food and Nutrition Bulletin
Publisher: SAGE
Quartile: 2 Open Access: NO
CiteScore 2020: 2.9 SNIP: 1.195 SJR: 0.649 Percentile: 57 RANK: 132
133. Animal Production Science
Publisher: CSIRO
Quartile: 2 Open Access: NO
CiteScore 2020: 2.8 SNIP: 0.887 SJR: 0.529 Percentile: 57 RANK: 133
134. Journal of Food Processing and Preservation
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 2.8 SNIP: 0.801 SJR: 0.511 Percentile: 56 RANK: 134
135. Flavour and Fragrance Journal
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 2.8 SNIP: 0.908 SJR: 0.393 Percentile: 56 RANK: 135
136. Journal of Food Biochemistry
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 2.8 SNIP: 0.785 SJR: 0.507 Percentile: 56 RANK: 136
137. Journal of Nutritional Science
Publisher: Cambridge University Press
Quartile: 2 Open Access: YES
CiteScore 2020: 2.8 SNIP: 0.927 SJR: 0.749 Percentile: 55 RANK: 137
138. Irish Journal of Agricultural and Food Research
Publisher: Teagasc
Quartile: 2 Open Access: YES
CiteScore 2020: 2.8 SNIP: 0.776 SJR: 0.298 Percentile: 55 RANK: 138
139. Preventive Nutrition and Food Science
Publisher: Korean Society of Food Science and Nutrition
Quartile: 2 Open Access: NO
CiteScore 2020: 2.8 SNIP: 0.993 SJR: 0.498 Percentile: 55 RANK: 139
140. Food Science and Nutrition
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: YES
CiteScore 2020: 2.7 SNIP: 1.236 SJR: 0.614 Percentile: 55 RANK: 140
141. Human Nutrition and Metabolism
Publisher: Elsevier
Quartile: 2 Open Access: YES
CiteScore 2020: 2.7 SNIP: 0.755 SJR: 0.0 Percentile: 54 RANK: 141
142. Turk Tarim ve Ormancilik Dergisi/Turkish Journal of Agriculture and Forestry
Publisher: Scientific and Technical research Council of Turkey - TUBITAK/Turkiye Bilimsel ve Teknik Arastirma Kurumu
Quartile: 2 Open Access: NO
CiteScore 2020: 2.7 SNIP: 1.557 SJR: 0.624 Percentile: 54 RANK: 142
143. Journal of International Food and Agribusiness Marketing
Publisher: Taylor & Francis
Quartile: 2 Open Access: NO
CiteScore 2020: 2.7 SNIP: 0.984 SJR: 0.411 Percentile: 54 RANK: 143
144. Journal of AOAC International
Publisher: AOAC International
Quartile: 2 Open Access: NO
CiteScore 2020: 2.7 SNIP: 0.653 SJR: 0.432 Percentile: 53 RANK: 144
145. Journal of Food Safety
Publisher: Wiley-Blackwell
Quartile: 2 Open Access: NO
CiteScore 2020: 2.6 SNIP: 0.68 SJR: 0.427 Percentile: 53 RANK: 145
146. Transactions of the ASABE
Publisher: American Society of Agricultural and Biological Engineers
Quartile: 2 Open Access: NO
CiteScore 2020: 2.6 SNIP: 0.685 SJR: 0.396 Percentile: 53 RANK: 146
147. Journal of Inclusion Phenomena and Macrocyclic Chemistry
Publisher: Springer Nature
Quartile: 2 Open Access: NO
CiteScore 2020: 2.5 SNIP: 0.527 SJR: 0.311 Percentile: 52 RANK: 147
148. Nestle Nutrition Institute Workshop Series
Publisher: Karger
Quartile: 2 Open Access: NO
CiteScore 2020: 2.5 SNIP: 0.646 SJR: 0.527 Percentile: 52 RANK: 148
149. Agriculture (Switzerland)
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
Quartile: 2 Open Access: YES
CiteScore 2020: 2.5 SNIP: 1.327 SJR: 0.533 Percentile: 52 RANK: 149
150. Journal of Dairy Research
Publisher: Cambridge University Press
Quartile: 2 Open Access: NO
CiteScore 2020: 2.5 SNIP: 0.858 SJR: 0.498 Percentile: 51 RANK: 150
151. Journal of Sustainable Forestry
Publisher: Taylor & Francis
Quartile: 2 Open Access: NO
CiteScore 2020: 2.5 SNIP: 0.935 SJR: 0.426 Percentile: 51 RANK: 151
152. Journal of Wine Economics
Publisher: Cambridge University Press
Quartile: 2 Open Access: NO
CiteScore 2020: 2.5 SNIP: 1.015 SJR: 0.513 Percentile: 51 RANK: 152
153. South African Journal of Enology and Viticulture
Publisher: South African Society for Enology and Viticulture
Quartile: 2 Open Access: YES
CiteScore 2020: 2.4 SNIP: 0.72 SJR: 0.419 Percentile: 50 RANK: 153
154. Journal of Wine Research
Publisher: Taylor & Francis
Quartile: 2 Open Access: NO
CiteScore 2020: 2.4 SNIP: 0.503 SJR: 0.39 Percentile: 50 RANK: 154
155. Frontiers in Sustainable Food Systems
Publisher: Frontiers Media S.A.
Quartile: 2 Open Access: YES
CiteScore 2020: 2.4 SNIP: 1.324 SJR: 0.729 Percentile: 50 RANK: 155
156. International Food and Agribusiness Management Review
Publisher: International Food and Agribusiness Management Association
Quartile: 3 Open Access: YES
CiteScore 2020: 2.4 SNIP: 0.901 SJR: 0.474 Percentile: 49 RANK: 156
157. Food Science and Technology
Publisher: Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
Quartile: 3 Open Access: YES
CiteScore 2020: 2.4 SNIP: 1.105 SJR: 0.488 Percentile: 49 RANK: 157
158. Journal of the American Society of Brewing Chemists
Publisher: American Society of Brewing Chemists
Quartile: 3 Open Access: NO
CiteScore 2020: 2.3 SNIP: 0.892 SJR: 0.501 Percentile: 49 RANK: 158
159. Ciencia e Agrotecnologia
Publisher: Universidade Federal de Lavras
Quartile: 3 Open Access: YES
CiteScore 2020: 2.3 SNIP: 0.97 SJR: 0.437 Percentile: 48 RANK: 159
160. Outlooks on Pest Management
Publisher: Research Information Ltd.
Quartile: 3 Open Access: NO
CiteScore 2020: 2.3 SNIP: 0.897 SJR: 0.491 Percentile: 48 RANK: 160
161. Journal of Animal and Feed Sciences
Publisher: Polska Akademia Nauk
Quartile: 3 Open Access: NO
CiteScore 2020: 2.2 SNIP: 0.784 SJR: 0.458 Percentile: 48 RANK: 161
162. Potato Research
Publisher: Springer Nature
Quartile: 3 Open Access: NO
CiteScore 2020: 2.2 SNIP: 0.884 SJR: 0.4 Percentile: 47 RANK: 162
163. Journal of Foodservice Business Research
Publisher: Taylor & Francis
Quartile: 3 Open Access: NO
CiteScore 2020: 2.1 SNIP: 0.632 SJR: 0.33 Percentile: 47 RANK: 163
164. Grasas y Aceites
Publisher: CSIC Consejo Superior de Investigaciones Cientificas
Quartile: 3 Open Access: YES
CiteScore 2020: 2.1 SNIP: 0.744 SJR: 0.384 Percentile: 47 RANK: 164
165. International Journal of Food Design
Publisher: Intellect Ltd.
Quartile: 3 Open Access: YES
CiteScore 2020: 2.1 SNIP: 0.699 SJR: 0.287 Percentile: 46 RANK: 165
166. Journal of Aquatic Food Product Technology
Publisher: Taylor & Francis
Quartile: 3 Open Access: NO
CiteScore 2020: 2.1 SNIP: 0.67 SJR: 0.397 Percentile: 46 RANK: 166
167. Mljekarstvo
Publisher: Croatian Dairy Union
Quartile: 3 Open Access: YES
CiteScore 2020: 2.1 SNIP: 0.709 SJR: 0.291 Percentile: 46 RANK: 167
168. Italian Journal of Food Safety
Publisher: PagePress
Quartile: 3 Open Access: YES
CiteScore 2020: 2.1 SNIP: 0.661 SJR: 0.359 Percentile: 45 RANK: 168
169. International Journal of Food Science
Publisher: Hindawi
Quartile: 3 Open Access: YES
CiteScore 2020: 2.1 SNIP: 1.306 SJR: 0.479 Percentile: 45 RANK: 168
170. Journal of Applied Botany and Food Quality
Publisher: Liddy Halm
Quartile: 3 Open Access: NO
CiteScore 2020: 2.1 SNIP: 0.721 SJR: 0.357 Percentile: 45 RANK: 170
171. Acta Scientiarum Polonorum, Technologia Alimentaria
Publisher: Wydawnictwo Akademii Rolniczej w Poznaniu
Quartile: 3 Open Access: NO
CiteScore 2020: 2.0 SNIP: 0.677 SJR: 0.366 Percentile: 45 RANK: 171
172. International Journal of Food Engineering
Publisher: Walter de Gruyter
Quartile: 3 Open Access: NO
CiteScore 2020: 2.0 SNIP: 0.484 SJR: 0.362 Percentile: 44 RANK: 172
173. International Journal on Food System Dynamics
Publisher: CENTMA Research
Quartile: 3 Open Access: NO
CiteScore 2020: 2.0 SNIP: 0.654 SJR: 0.34 Percentile: 44 RANK: 173
174. Emirates Journal of Food and Agriculture
Publisher: United Arab Emirates University
Quartile: 3 Open Access: NO
CiteScore 2020: 2.0 SNIP: 0.625 SJR: 0.304 Percentile: 44 RANK: 174
175. Recent patents on food, nutrition & agriculture
Publisher: Bentham
Quartile: 3 Open Access: NO
CiteScore 2020: 1.9 SNIP: 0.364 SJR: 0.171 Percentile: 43 RANK: 175
176. Food Biotechnology
Publisher: Taylor & Francis
Quartile: 3 Open Access: NO
CiteScore 2020: 1.9 SNIP: 0.486 SJR: 0.357 Percentile: 43 RANK: 176
177. BrewingScience
Publisher: Fachverlag Hans Carl
Quartile: 3 Open Access: NO
CiteScore 2020: 1.9 SNIP: 0.562 SJR: 0.212 Percentile: 43 RANK: 177
178. Ecology of Food and Nutrition
Publisher: Taylor & Francis
Quartile: 3 Open Access: NO
CiteScore 2020: 1.9 SNIP: 0.681 SJR: 0.381 Percentile: 42 RANK: 178
179. Culture, Agriculture, Food and Environment
Publisher: Wiley-Blackwell
Quartile: 3 Open Access: NO
CiteScore 2020: 1.8 SNIP: 0.545 SJR: 0.308 Percentile: 42 RANK: 179
180. Nutrition and Food Science
Publisher: Emerald
Quartile: 3 Open Access: NO
CiteScore 2020: 1.8 SNIP: 0.54 SJR: 0.318 Percentile: 42 RANK: 180
181. International Food Research Journal
Publisher: Universiti Putra Malaysia
Quartile: 3 Open Access: YES
CiteScore 2020: 1.8 SNIP: 0.761 SJR: 0.303 Percentile: 41 RANK: 181
182. Czech Journal of Food Sciences
Publisher: Czech Academy of Agricultural Sciences
Quartile: 3 Open Access: YES
CiteScore 2020: 1.8 SNIP: 0.634 SJR: 0.363 Percentile: 41 RANK: 182
183. Ciencia e Tecnica Vitivinicola
Publisher: Instituto Nacional de Investigacao Agraria e das Pescas
Quartile: 3 Open Access: NO
CiteScore 2020: 1.8 SNIP: 0.495 SJR: 0.288 Percentile: 41 RANK: 183
184. Food, Culture and Society
Publisher: Taylor & Francis
Quartile: 3 Open Access: NO
CiteScore 2020: 1.7 SNIP: 0.873 SJR: 0.523 Percentile: 40 RANK: 184
185. Applied Animal Science
Publisher: Elsevier
Quartile: 3 Open Access: NO
CiteScore 2020: 1.7 SNIP: 0.823 SJR: 0.41 Percentile: 40 RANK: 185
186. Bio-based and Applied Economics
Publisher: Firenze University Press
Quartile: 3 Open Access: NO
CiteScore 2020: 1.7 SNIP: 0.608 SJR: 0.352 Percentile: 40 RANK: 186
187. Journal of Food and Nutrition Research
Publisher: Vyskumny ustav potravinarsky
Quartile: 3 Open Access: NO
CiteScore 2020: 1.7 SNIP: 0.573 SJR: 0.312 Percentile: 39 RANK: 187
188. AIMS Agriculture and Food
Publisher: AIMS Press
Quartile: 3 Open Access: YES
CiteScore 2020: 1.6 SNIP: 0.725 SJR: 0.316 Percentile: 39 RANK: 188
189. Agricultural Research
Publisher: Springer Nature
Quartile: 3 Open Access: NO
CiteScore 2020: 1.6 SNIP: 0.858 SJR: 0.319 Percentile: 39 RANK: 189
190. Potravinarstvo
Publisher: HACCP Consulting
Quartile: 3 Open Access: YES
CiteScore 2020: 1.6 SNIP: 0.605 SJR: 0.259 Percentile: 38 RANK: 190
191. Journal fur Verbraucherschutz und Lebensmittelsicherheit
Publisher: Springer Nature
Quartile: 3 Open Access: NO
CiteScore 2020: 1.6 SNIP: 0.421 SJR: 0.214 Percentile: 38 RANK: 191
192. Italian Journal of Food Science
Publisher: Chiriotti Editori SpA
Quartile: 3 Open Access: YES
CiteScore 2020: 1.5 SNIP: 0.502 SJR: 0.281 Percentile: 38 RANK: 192
193. Journal of Animal Science and Technology
Publisher: Korean Society of Animal Sciences and Technology
Quartile: 3 Open Access: YES
CiteScore 2020: 1.5 SNIP: 0.931 SJR: 0.457 Percentile: 37 RANK: 193
194. Agricultural and Food Science
Publisher: M T T Agrifood Research Finland
Quartile: 3 Open Access: YES
CiteScore 2020: 1.5 SNIP: 1.035 SJR: 0.347 Percentile: 37 RANK: 194
195. Functional Foods in Health and Disease
Publisher: Functional Food Center Inc.
Quartile: 3 Open Access: NO
CiteScore 2020: 1.5 SNIP: 0.546 SJR: 0.275 Percentile: 37 RANK: 195
196. Journal of Culinary Science and Technology
Publisher: Taylor & Francis
Quartile: 3 Open Access: NO
CiteScore 2020: 1.5 SNIP: 0.917 SJR: 0.307 Percentile: 36 RANK: 196
197. Journal of Food Science Education
Publisher: Wiley-Blackwell
Quartile: 3 Open Access: NO
CiteScore 2020: 1.4 SNIP: 1.061 SJR: 0.271 Percentile: 36 RANK: 197
198. AgBioForum
Publisher: University of Missouri
Quartile: 3 Open Access: NO
CiteScore 2020: 1.4 SNIP: 0.613 SJR: 0.232 Percentile: 36 RANK: 198
199. Journal of Agricultural and Food Information
Publisher: Taylor & Francis
Quartile: 3 Open Access: NO
CiteScore 2020: 1.3 SNIP: 0.488 SJR: 0.244 Percentile: 35 RANK: 199
200. International Journal Bioautomation
Publisher: Institute of Biophysics and Biomedical Engineering at the Bulgarian Academy of Sciences
Quartile: 3 Open Access: YES
CiteScore 2020: 1.3 SNIP: 0.255 SJR: 0.178 Percentile: 35 RANK: 200
201. Quality Assurance and Safety of Crops and Foods
Publisher: Wageningen Academic Publishers
Quartile: 3 Open Access: NO
CiteScore 2020: 1.3 SNIP: 0.373 SJR: 0.237 Percentile: 35 RANK: 201
202. Current Research in Nutrition and Food Science
Publisher: Enviro Research Publishers
Quartile: 3 Open Access: NO
CiteScore 2020: 1.3 SNIP: 0.604 SJR: 0.255 Percentile: 35 RANK: 202
203. Journal of Horticultural Research
Publisher: Walter de Gruyter
Quartile: 3 Open Access: YES
CiteScore 2020: 1.3 SNIP: 0.901 SJR: 0.294 Percentile: 34 RANK: 203
204. Revista Brasileira de Fruticultura
Publisher: Sociedade Brasileira de Fruticultura
Quartile: 3 Open Access: YES
CiteScore 2020: 1.3 SNIP: 0.798 SJR: 0.365 Percentile: 34 RANK: 204
205. Fruits
Publisher: EDP Sciences
Quartile: 3 Open Access: NO
CiteScore 2020: 1.3 SNIP: 0.711 SJR: 0.238 Percentile: 34 RANK: 205
206. INMATEH - Agricultural Engineering
Publisher: INMA BUCHAREST
Quartile: 3 Open Access: NO
CiteScore 2020: 1.3 SNIP: 0.847 SJR: 0.31 Percentile: 33 RANK: 206
207. Foods and Raw Materials
Publisher: Kemerovo State University
Quartile: 3 Open Access: YES
CiteScore 2020: 1.2 SNIP: 0.747 SJR: 0.212 Percentile: 33 RANK: 207
208. Economia Agro-Alimentare
Publisher: Franco Angeli Edizioni
Quartile: 3 Open Access: YES
CiteScore 2020: 1.2 SNIP: 0.351 SJR: 0.236 Percentile: 33 RANK: 208
209. Acta Scientiarum - Animal Sciences
Publisher: Universidade Estadual de Maringa
Quartile: 3 Open Access: YES
CiteScore 2020: 1.1 SNIP: 0.775 SJR: 0.334 Percentile: 32 RANK: 209
210. Journal of Excipients and Food Chemicals
Publisher: IPEC-Americas
Quartile: 3 Open Access: NO
CiteScore 2020: 1.1 SNIP: 0.625 SJR: 0.236 Percentile: 32 RANK: 210
211. Current Nutrition and Food Science
Publisher: Bentham
Quartile: 3 Open Access: NO
CiteScore 2020: 1.1 SNIP: 0.382 SJR: 0.221 Percentile: 32 RANK: 211
212. Pakistan Journal of Agricultural Sciences
Publisher: Pakistan Association of Advancement in Agricultural Sciences
Quartile: 3 Open Access: NO
CiteScore 2020: 1.1 SNIP: 0.477 SJR: 0.22 Percentile: 31 RANK: 212
213. Informacion Tecnologica
Publisher: Centro de Informacion Tecnologica
Quartile: 3 Open Access: NO
CiteScore 2020: 1.1 SNIP: 0.455 SJR: 0.218 Percentile: 31 RANK: 213
214. Food Science and Technology Research
Publisher: Karger
Quartile: 3 Open Access: NO
CiteScore 2020: 1.1 SNIP: 0.495 SJR: 0.273 Percentile: 31 RANK: 214
215. International Journal of Food Studies
Publisher: ISEKI Food Association
Quartile: 3 Open Access: YES
CiteScore 2020: 1.0 SNIP: 0.522 SJR: 0.239 Percentile: 30 RANK: 215
216. Acta Alimentaria
Publisher: Akademiai Kiado
Quartile: 3 Open Access: NO
CiteScore 2020: 1.0 SNIP: 0.349 SJR: 0.237 Percentile: 30 RANK: 216
217. Brazilian Journal of Food Technology
Publisher: Instituto de Tecnologia de Alimentos (ITAL)
Quartile: 3 Open Access: YES
CiteScore 2020: 1.0 SNIP: 0.589 SJR: 0.237 Percentile: 30 RANK: 217
218. Nova Biotechnologica et Chimica
Publisher: SciCell s.r.o.
Quartile: 3 Open Access: YES
CiteScore 2020: 1.0 SNIP: 0.446 SJR: 0.212 Percentile: 29 RANK: 218
219. Mediterranean Journal of Nutrition and Metabolism
Publisher: IOS Press
Quartile: 3 Open Access: NO
CiteScore 2020: 1.0 SNIP: 0.287 SJR: 0.204 Percentile: 29 RANK: 219
220. Food and Foodways
Publisher: Taylor & Francis
Quartile: 3 Open Access: NO
CiteScore 2020: 1.0 SNIP: 1.148 SJR: 0.321 Percentile: 29 RANK: 220
221. Iraqi Journal of Agricultural Sciences
Publisher: University of Baghdad, College of Agriculture
Quartile: 3 Open Access: YES
CiteScore 2020: 1.0 SNIP: 1.264 SJR: 0.232 Percentile: 28 RANK: 221
222. Journal of Food Quality and Hazards Control
Publisher: Shahid Sadoughi University of Medical Sciences
Quartile: 3 Open Access: YES
CiteScore 2020: 0.9 SNIP: 0.364 SJR: 0.18 Percentile: 28 RANK: 222
223. African Journal of Food, Agriculture, Nutrition and Development
Publisher: African Scholarly Science Communications Trust (ASSCAT)
Quartile: 3 Open Access: YES
CiteScore 2020: 0.9 SNIP: 0.421 SJR: 0.22 Percentile: 28 RANK: 223
224. Journal of Agricultural and Food Industrial Organization
Publisher: Walter de Gruyter
Quartile: 3 Open Access: NO
CiteScore 2020: 0.9 SNIP: 0.362 SJR: 0.244 Percentile: 27 RANK: 224
225. Range Management and Agroforestry
Publisher: Range Management Society of India (RMSI)
Quartile: 3 Open Access: NO
CiteScore 2020: 0.9 SNIP: 0.836 SJR: 0.263 Percentile: 27 RANK: 225
226. Malaysian Journal of Nutrition
Publisher: Persatuan Pemakanan Malaysia
Quartile: 3 Open Access: NO
CiteScore 2020: 0.9 SNIP: 0.489 SJR: 0.192 Percentile: 27 RANK: 226
227. Food Engineering Series
Publisher: Springer Nature
Quartile: 3 Open Access: NO
CiteScore 2020: 0.9 SNIP: 0.0 SJR: 0.0 Percentile: 27 RANK: 226
228. Asian Fisheries Science
Publisher: Asian Fisheries Society
Quartile: 3 Open Access: NO
CiteScore 2020: 0.9 SNIP: 0.542 SJR: 0.275 Percentile: 26 RANK: 228
229. Journal of the Korean Society of Food Science and Nutrition
Publisher: Korean Society of Food Science and Nutrition
Quartile: 3 Open Access: NO
CiteScore 2020: 0.9 SNIP: 0.494 SJR: 0.257 Percentile: 26 RANK: 229
230. Revista Facultad Nacional de Agronomia Medellin
Publisher: Universidad Nacional de Colombia
Quartile: 3 Open Access: YES
CiteScore 2020: 0.8 SNIP: 0.448 SJR: 0.199 Percentile: 25 RANK: 230
231. Journal of Microbiology, Biotechnology and Food Sciences
Publisher: Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture
Quartile: 3 Open Access: YES
CiteScore 2020: 0.8 SNIP: 0.303 SJR: 0.186 Percentile: 25 RANK: 231
232. Membrane Technology
Publisher: Elsevier
Quartile: 3 Open Access: NO
CiteScore 2020: 0.8 SNIP: 2.602 SJR: 0.147 Percentile: 25 RANK: 232
233. Indian Journal of Natural Products and Resources
Publisher: National Institute of Science Communication and Information Resources (NISCAIR)
Quartile: 3 Open Access: NO
CiteScore 2020: 0.8 SNIP: 0.452 SJR: 0.152 Percentile: 25 RANK: 233
234. Coffee Science
Publisher: Universidade Federal de Lavras
Quartile: 4 Open Access: NO
CiteScore 2020: 0.8 SNIP: 0.589 SJR: 0.268 Percentile: 24 RANK: 234
235. Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Publisher: Food Hygienic Society of Japan/Nihon Shokuhin Eisei Gakkai
Quartile: 4 Open Access: NO
CiteScore 2020: 0.8 SNIP: 0.484 SJR: 0.251 Percentile: 24 RANK: 235
236. Beverages
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
Quartile: 4 Open Access: YES
CiteScore 2020: 0.8 SNIP: 0.0 SJR: 0.0 Percentile: 24 RANK: 236
237. Food Protection Trends
Publisher: International Association for Food Protection
Quartile: 4 Open Access: YES
CiteScore 2020: 0.8 SNIP: 0.209 SJR: 0.172 Percentile: 23 RANK: 237
238. Revista Chilena de Nutricion
Publisher: Sociedad Chilena de Nutricion, Bromatologia, Toxicologia
Quartile: 4 Open Access: YES
CiteScore 2020: 0.7 SNIP: 0.429 SJR: 0.182 Percentile: 23 RANK: 238
239. Korean Journal of Food Science and Technology
Publisher: Tong Kwahak Hoe
Quartile: 4 Open Access: NO
CiteScore 2020: 0.7 SNIP: 0.367 SJR: 0.203 Percentile: 23 RANK: 239
240. Food Research
Publisher: Rynnye Lyan Resources
Quartile: 4 Open Access: YES
CiteScore 2020: 0.7 SNIP: 0.72 SJR: 0.218 Percentile: 22 RANK: 240
241. Korean Journal of Food Preservation
Publisher: Korean Society of Food Preservation
Quartile: 4 Open Access: NO
CiteScore 2020: 0.7 SNIP: 0.435 SJR: 0.233 Percentile: 22 RANK: 240
242. Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
Publisher: Galati University Press
Quartile: 4 Open Access: YES
CiteScore 2020: 0.7 SNIP: 0.343 SJR: 0.199 Percentile: 22 RANK: 242
243. Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering
Publisher: Transilvania University Press
Quartile: 4 Open Access: NO
CiteScore 2020: 0.7 SNIP: 0.258 SJR: 0.207 Percentile: 21 RANK: 243
244. Japan Journal of Food Engineering
Publisher: Japan Society for Food Engineering
Quartile: 4 Open Access: NO
CiteScore 2020: 0.7 SNIP: 0.39 SJR: 0.135 Percentile: 21 RANK: 244
245. Agrochimica
Publisher: Pisa University Press
Quartile: 4 Open Access: NO
CiteScore 2020: 0.7 SNIP: 0.158 SJR: 0.148 Percentile: 21 RANK: 245
246. Vitae
Publisher: Universidad de Antioquia
Quartile: 4 Open Access: YES
CiteScore 2020: 0.6 SNIP: 0.347 SJR: 0.154 Percentile: 20 RANK: 246
247. Food Chemistry, Function and Analysis
Publisher: Royal Society of Chemistry
Quartile: 4 Open Access: NO
CiteScore 2020: 0.6 SNIP: 0.0 SJR: 0.125 Percentile: 20 RANK: 247
248. Agrarforschung Schweiz
Publisher: Recherche Agronomique Suisse
Quartile: 4 Open Access: NO
CiteScore 2020: 0.6 SNIP: 0.184 SJR: 0.174 Percentile: 20 RANK: 248
249. Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Publisher: Polish Society of Food Technologists
Quartile: 4 Open Access: NO
CiteScore 2020: 0.6 SNIP: 0.279 SJR: 0.149 Percentile: 19 RANK: 249
250. Revista Espanola de Nutricion Humana y Dietetica
Publisher: Elsevier
Quartile: 4 Open Access: YES
CiteScore 2020: 0.6 SNIP: 0.146 SJR: 0.139 Percentile: 19 RANK: 250
251. Archiv fur Lebensmittelhygiene
Publisher: Verlag M Und H Schaper
Quartile: 4 Open Access: NO
CiteScore 2020: 0.6 SNIP: 0.312 SJR: 0.114 Percentile: 19 RANK: 251
252. Carpathian Journal of Food Science and Technology
Publisher: North University of Baia Mare
Quartile: 4 Open Access: YES
CiteScore 2020: 0.6 SNIP: 0.314 SJR: 0.169 Percentile: 18 RANK: 252
253. Revista de Ciencias Agroveterinarias
Publisher: Universidade Federal de Santa Catarina
Quartile: 4 Open Access: YES
CiteScore 2020: 0.6 SNIP: 0.484 SJR: 0.215 Percentile: 18 RANK: 253
254. Fourrages
Publisher: Association Francaise pour la Production Fourragere
Quartile: 4 Open Access: NO
CiteScore 2020: 0.6 SNIP: 0.093 SJR: 0.111 Percentile: 18 RANK: 254
255. Agriculture and Forestry
Publisher: University of Montenegro
Quartile: 4 Open Access: YES
CiteScore 2020: 0.5 SNIP: 0.246 SJR: 0.191 Percentile: 17 RANK: 255
256. Progress in Nutrition
Publisher: Mattioli 1885 SpA
Quartile: 4 Open Access: NO
CiteScore 2020: 0.5 SNIP: 0.304 SJR: 0.182 Percentile: 17 RANK: 256
257. Journal of Applied Biology and Biotechnology
Publisher: Open Science Publishers LLP Inc.
Quartile: 4 Open Access: NO
CiteScore 2020: 0.5 SNIP: 0.717 SJR: 0.21 Percentile: 17 RANK: 257
258. Industrie Alimentari
Publisher: Chiriotti Editori SpA
Quartile: 4 Open Access: NO
CiteScore 2020: 0.5 SNIP: 0.088 SJR: 0.126 Percentile: 16 RANK: 258
259. Linguistic Variation
Publisher: John Benjamins Publishing Company
Quartile: 4 Open Access: NO
CiteScore 2020: 0.5 SNIP: 0.488 SJR: 0.169 Percentile: 16 RANK: 258
260. Indonesian Journal of Biotechnology
Publisher: Universitas Gadjah Mada, Research Center for Biotechnology
Quartile: 4 Open Access: YES
CiteScore 2020: 0.5 SNIP: 0.867 SJR: 0.173 Percentile: 16 RANK: 260
261. Journal of Hygienic Engineering and Design
Publisher: Consulting and Training Center - KEY
Quartile: 4 Open Access: NO
CiteScore 2020: 0.5 SNIP: 0.461 SJR: 0.151 Percentile: 15 RANK: 261
262. Nippon Shokuhin Kagaku Kogaku Kaishi
Publisher: Japanese Society for Food and Technology
Quartile: 4 Open Access: NO
CiteScore 2020: 0.5 SNIP: 0.335 SJR: 0.219 Percentile: 15 RANK: 262
263. Zuckerindustrie
Publisher: Verlag Dr.Albert Bartens KG
Quartile: 4 Open Access: NO
CiteScore 2020: 0.5 SNIP: 0.823 SJR: 0.251 Percentile: 15 RANK: 263
264. Future of Food: Journal on Food, Agriculture and Society
Publisher: University of Kassel
Quartile: 4 Open Access: NO
CiteScore 2020: 0.5 SNIP: 0.132 SJR: 0.147 Percentile: 15 RANK: 264
265. Voprosy Detskoi Dietologii
Publisher: Dynasty Publishing House
Quartile: 4 Open Access: NO
CiteScore 2020: 0.4 SNIP: 0.163 SJR: 0.146 Percentile: 14 RANK: 265
266. World Review of Nutrition and Dietetics
Publisher: Karger
Quartile: 4 Open Access: NO
CiteScore 2020: 0.4 SNIP: 0.123 SJR: 0.161 Percentile: 14 RANK: 266
267. Journal of the Chinese Cereals and Oils Association
Publisher: zhong guo liang you xue bao bian ji bu
Quartile: 4 Open Access: NO
CiteScore 2020: 0.4 SNIP: 0.344 SJR: 0.143 Percentile: 14 RANK: 267
268. Revista de la Facultad de Agronomia
Publisher: Universidad del Zulia
Quartile: 4 Open Access: NO
CiteScore 2020: 0.4 SNIP: 0.404 SJR: 0.117 Percentile: 13 RANK: 268
269. European Food and Feed Law Review
Publisher: Lexxion
Quartile: 4 Open Access: YES
CiteScore 2020: 0.4 SNIP: 0.2 SJR: 0.121 Percentile: 13 RANK: 269
270. INFORM
Publisher: American Oil Chemists' Society
Quartile: 4 Open Access: NO
CiteScore 2020: 0.4 SNIP: 0.095 SJR: 0.101 Percentile: 13 RANK: 270
271. Italus Hortus
Publisher: Societa di Ortoflorofrutticoltura Italiana
Quartile: 4 Open Access: NO
CiteScore 2020: 0.4 SNIP: 0.039 SJR: 0.128 Percentile: 12 RANK: 271
272. Uludag Aricilik Dergisi
Publisher: Bursa Uludag University
Quartile: 4 Open Access: NO
CiteScore 2020: 0.4 SNIP: 0.179 SJR: 0.173 Percentile: 12 RANK: 272
273. Online Journal of Animal and Feed Research
Publisher: Scienceline Publication
Quartile: 4 Open Access: NO
CiteScore 2020: 0.4 SNIP: 0.0 SJR: 0.0 Percentile: 12 RANK: 273
274. Modern Food Science and Technology
Publisher: Gai Kan Bianjibu
Quartile: 4 Open Access: NO
CiteScore 2020: 0.3 SNIP: 0.17 SJR: 0.132 Percentile: 11 RANK: 274
275. Organic Farming
Publisher: Librello publishing house
Quartile: 4 Open Access: YES
CiteScore 2020: 0.3 SNIP: 0.15 SJR: 0.146 Percentile: 11 RANK: 275
276. Journal of Food Science and Technology (China)
Publisher: Beijing Technology and Business University, Department of Science and Technology
Quartile: 4 Open Access: NO
CiteScore 2020: 0.3 SNIP: 0.257 SJR: 0.137 Percentile: 10 RANK: 276
277. Current Research in Food Science
Publisher: Elsevier
Quartile: 4 Open Access: YES
CiteScore 2020: 0.3 SNIP: 0.0 SJR: 0.0 Percentile: 10 RANK: 276
278. International Sugar Journal
Publisher: International Media Ltd.
Quartile: 4 Open Access: NO
CiteScore 2020: 0.3 SNIP: 0.307 SJR: 0.116 Percentile: 10 RANK: 278
279. Journal of Chinese Institute of Food Science and Technology
Publisher: zhong guo shi pin xue bao bian ji bu
Quartile: 4 Open Access: NO
CiteScore 2020: 0.3 SNIP: 0.139 SJR: 0.126 Percentile: 10 RANK: 279
280. Japanese Journal of Crop Science
Publisher: Crop Science Society of Japan
Quartile: 4 Open Access: NO
CiteScore 2020: 0.3 SNIP: 0.215 SJR: 0.135 Percentile: 9 RANK: 280
281. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Publisher: Research and Development Center for Marine and Fisheries Product Processing and Biotechnology
Quartile: 4 Open Access: YES
CiteScore 2020: 0.3 SNIP: 0.172 SJR: 0.137 Percentile: 9 RANK: 281
282. Jurnal Ilmiah Perikanan dan Kelautan
Publisher: Faculty of Fisheries and Marine Universitas Airlangga
Quartile: 4 Open Access: NO
CiteScore 2020: 0.3 SNIP: 0.0 SJR: 0.0 Percentile: 9 RANK: 282
283. Journal of Food Distribution Research
Publisher: Food Distribution Research Society
Quartile: 4 Open Access: NO
CiteScore 2020: 0.2 SNIP: 0.139 SJR: 0.133 Percentile: 8 RANK: 283
284. Food Science and Technology
Publisher: Institute of Food Science and Technology
Quartile: 4 Open Access: NO
CiteScore 2020: 0.2 SNIP: 0.0 SJR: 0.108 Percentile: 8 RANK: 284
285. Food Engineering Progress
Publisher: Korean Society for Food Engineering
Quartile: 4 Open Access: NO
CiteScore 2020: 0.2 SNIP: 0.184 SJR: 0.14 Percentile: 8 RANK: 285
286. Food Technology
Publisher: Institute of Food Technologists
Quartile: 4 Open Access: NO
CiteScore 2020: 0.2 SNIP: 0.066 SJR: 0.126 Percentile: 7 RANK: 286
287. Biomedical and Biopharmaceutical Research
Publisher: ALIES
Quartile: 4 Open Access: YES
CiteScore 2020: 0.2 SNIP: 0.029 SJR: 0.129 Percentile: 7 RANK: 287
288. Agronomy Mesoamerican
Publisher: Universidad de Costa Rica
Quartile: 4 Open Access: YES
CiteScore 2020: 0.2 SNIP: 0.122 SJR: 0.124 Percentile: 7 RANK: 288
289. Deutsche Lebensmittel-Rundschau
Publisher: Wissenschaftliche Verlagsgesellschaft
Quartile: 4 Open Access: YES
CiteScore 2020: 0.1 SNIP: 0.193 SJR: 0.145 Percentile: 6 RANK: 289
290. Elelmiszervizsgalati Kozlemenyek
Publisher: Wessling International Research and Educational Centre Nonprofit Beneficial Kft.
Quartile: 4 Open Access: NO
CiteScore 2020: 0.1 SNIP: 0.187 SJR: 0.124 Percentile: 6 RANK: 289
291. Acta Fytotechnica et Zootechnica
Publisher: Slovak University of Agriculture in Nitra
Quartile: 4 Open Access: YES
CiteScore 2020: 0.1 SNIP: 0.023 SJR: 0.115 Percentile: 6 RANK: 291
292. Journal of Research and Innovation in Food Science and Technology
Publisher: Research Institute of Food Science and Technology
Quartile: 4 Open Access: NO
CiteScore 2020: 0.1 SNIP: 0.0 SJR: 0.0 Percentile: 5 RANK: 292
293. Iranian Journal of Nutrition Sciences and Food Technology
Publisher: National Nutrition and Food Technology Research Institute
Quartile: 4 Open Access: NO
CiteScore 2020: 0.1 SNIP: 0.053 SJR: 0.115 Percentile: 5 RANK: 293
294. Agroalimentaria
Publisher: Universidad de los Andes
Quartile: 4 Open Access: NO
CiteScore 2020: 0.1 SNIP: 0.022 SJR: 0.105 Percentile: 5 RANK: 294
295. Food Processing: Techniques and Technology
Publisher: Kemerovo State University
Quartile: 4 Open Access: NO
CiteScore 2020: 0.1 SNIP: 0.0 SJR: 0.0 Percentile: 5 RANK: 294
296. Journal of Human Ecology
Publisher: Kamla-Raj Enterprises
Quartile: 4 Open Access: NO
CiteScore 2020: 0.1 SNIP: 0.08 SJR: 0.115 Percentile: 4 RANK: 296
297. Journal of Fruit Science
Publisher: Chinese Academy of Agricultural Sciences
Quartile: 4 Open Access: NO
CiteScore 2020: 0.1 SNIP: 0.0 SJR: 0.0 Percentile: 4 RANK: 297
298. Revista Academica Ciencia Animal
Publisher: Editora Champagnat
Quartile: 4 Open Access: NO
CiteScore 2020: 0.1 SNIP: 0.006 SJR: 0.0 Percentile: 4 RANK: 298
299. Analytical Science and Technology
Publisher: Korea Society of Analytical Science
Quartile: 4 Open Access: NO
CiteScore 2020: 0.1 SNIP: 0.02 SJR: 0.119 Percentile: 3 RANK: 299
300. International Journal of Postharvest Technology and Innovation
Publisher: Inderscience Publishers
Quartile: 4 Open Access: YES
CiteScore 2020: 0.1 SNIP: 0.039 SJR: 0.103 Percentile: 3 RANK: 300
301. Nigerian Journal of Nutritional Sciences
Publisher: Nutrition Society of Nigeria
Quartile: 4 Open Access: NO
CiteScore 2020: 0.1 SNIP: 0.004 SJR: 0.101 Percentile: 3 RANK: 301
302. Taiwanese Journal of Agricultural Chemistry and Food Science
Publisher: Chinese Agricultural Chemical Society
Quartile: 4 Open Access: NO
CiteScore 2020: 0.0 SNIP: 0.03 SJR: 0.105 Percentile: 2 RANK: 302
303. Pesticide Research Journal
Publisher: Society of Pesticide Science India
Quartile: 4 Open Access: NO
CiteScore 2020: 0.0 SNIP: 0.098 SJR: 0.103 Percentile: 2 RANK: 303
304. Food and History
Publisher: Brepols Publishers
Quartile: 4 Open Access: NO
CiteScore 2020: 0.0 SNIP: 0.0 SJR: 0.0 Percentile: 2 RANK: 304
305. Shipin Kexue/Food Science
Publisher: Chinese Chamber of Commerce
Quartile: 4 Open Access: NO
CiteScore 2020: 0.0 SNIP: 0.0 SJR: 0.0 Percentile: 1 RANK: 305
306. Seibutsu-kogaku Kaishi
Publisher: The Society of Bioscience and Bioengineering Japan/Seibutsu Kogakkai
Quartile: 4 Open Access: NO
CiteScore 2020: 0.0 SNIP: 0.008 SJR: 0.1 Percentile: 1 RANK: 306
307. Dairy Industries International
Publisher: Wilmington Publishing Ltd.
Quartile: 4 Open Access: NO
CiteScore 2020: 0.0 SNIP: 0.0 SJR: 0.1 Percentile: 1 RANK: 306
308. Correspondances en MHND
Publisher: Edimark
Quartile: 4 Open Access: NO
CiteScore 2020: 0.0 SNIP: 0.021 SJR: 0.101 Percentile: 0 RANK: 308
309. Food Manufacture
Publisher: William Reed Publishing
Quartile: 4 Open Access: NO
CiteScore 2020: 0.0 SNIP: 0.0 SJR: 0.1 Percentile: 0 RANK: 309
310. Ernahrung
Publisher: Fachzeitschriftenverlags ges. m. b. H
Quartile: 4 Open Access: NO
CiteScore 2020: 0.0 SNIP: 0.0 SJR: 0.1 Percentile: 0 RANK: 309