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applied sciencesan Open Access Journal by MDPI

SectionFood Science and Technology

IMPACT FACTOR2.474

Section IntroductionThe Section on Food Science and Technology encourages multi-disciplinary research in the field of novel Food Science and Technology. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible alongside sharing their knowledge with as many readers as possible. The research includes food chemistry and physical properties, food engineering and production, food security and safety, food toxicology, food analysis, functional foods and health, food and environment, food processing technologies, food preservation, quality and manufacturing processes. Applied Sciences in general and this Section on Food Science and Technology in particular offers high-quality peer review followed by a rapid publication decision.

Author Benefits

Impact Factor 2.474 (2019 Journal Citation Reports) 5-Year Impact Factor 2.458

CiteScore (Scopus) 2.40

Coverage by Leading Indexing Services SCIE-Science Citation Index Expanded (Clarivate Analytics, formerly Thomson Reuters), INSPEC (IET), Scopus (Elsevier)Rapid Publication: manuscripts are peer-reviewed and a first decision provided to authors approximately 14 days after submission; acceptance to publication is undertaken in 3.6 days (median values for papers published in this journal in the first half of 2020).

Open Access Unlimited and free access for readers

No Copyright Constraints Retain copyright of your work and free use of your article

Discounts on Article Processing Charges (APC) If you belong to an institute that participates with the MDPI Institutional Open Access Program (IOAP)

Content Highlights

Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying MethodsAuthors: Anna Sadowska, Franciszek Świderski and Ewelina Hallmannhttps://www.mdpi.com/2076-3417/10/14/4706

Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview Authors: Ronit Mandal, Xanyar Mohammadi, Artur Wiktor, Anika Singh 1 and Anubhav Pratap Singhhttps://www.mdpi.com/2076-3417/10/10/3606

Organic and Conventional Herbs Quality Reflected by Their Antioxidant Compounds ConcentrationAuthors: Ewelina Hallmann and Piotr Sabała https://www.mdpi.com/2076-3417/10/10/3468

New Hybrid Tomato Cultivars: An NMR-Based Chemical CharacterizationAuthors: Cinzia Ingallina, Anatoly P. Sobolev, Simone Circi, Mattia Spano, Anna Maria Giusti and Luisa Manninahttps://www.mdpi.com/2076-3417/10/5/1887

Selected Antioxidants in Organic vs. Conventionally Grown Apple FruitsAuthors: Dominika Średnicka-Tober , Marcin Barański, Renata Kazimierczak, Alicja Ponder, Klaudia Kopczyńska and Ewelina Hallmann https://www.mdpi.com/2076-3417/10/9/2997

applied sciencesan Open Access Journal by MDPI

SectionFood Science and Technology

IMPACT FACTOR2.474