International Journal of Gastronomy Research
IPEAK ACADEMY LTD
About the journal
International Journal of Gastronomy Research is an open-access journal published by IPEAK ACADEMY LTD in United Kingdom, publishing in english. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 6 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- IPEAK ACADEMY LTD
- ISSN
- 2980-1532 · 2822-6143
- Country
- United Kingdom
- Languages
- english
- Access
- Open access
- Articles in DOAJ
- 42
- Declared review time
- 6 weeks
- Declared peer-review model
- peer_review
- Official website
- https://gastronomyresearch.com/index.php/ijgr
Index listings
- DOAJ · 2025-07-15
- Indexing
- DOAJ
- APC
- —
- Declared review time (DOAJ)
- 6 weeks — journal-declared only (not measured)
- Activity (OpenAlex)
- Active — latest works 2026
- PublishLens list status
- Shown after sign-in
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- Choose your university and rank below ↓
Methodology signals (dated facts from their sources)
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Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.
Articles in DOAJ
42
Most recent article
last month
Average review time (journal-declared via DOAJ)
6weeks
Works in OpenAlex
41
Last recorded publication year
2025
h-index
5
i10-index
1
From OpenAlex open data (CC0).
Editorial & policy9
- Last DOAJ review date
- 2025-07-15
- Added to DOAJ
- 2025-07-15
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- PKP PN
- Editorial board
- Official page ↗
- Open references deposited at Crossref
- 0%
- ORCID iDs in current deposits
- 0%
- Peer-review policy
- View policy
Identity & continuity1
- Source type
- journal
Classification2
Subjects (DOAJ)
LCC codes
Subject areas
- Culinary Culture and Tourism
- Culinary Culture and Tourism
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Nuts composition and effects
- Nuts composition and effects
- Eating Disorders and Behaviors
- Eating Disorders and Behaviors
Show all subjects (50)
- Food Quality and Safety Studies
- Sensory Analysis and Statistical Methods
- Protein Hydrolysis and Bioactive Peptides
- Protein Hydrolysis and Bioactive Peptides
- Food Quality and Safety Studies
- Agricultural and Rural Development Research
- Multisensory perception and integration
- Multisensory perception and integration
- Antioxidant Activity and Oxidative Stress
- Color perception and design
- Color perception and design
- Seed and Plant Biochemistry
- Sensory Analysis and Statistical Methods
- Seed and Plant Biochemistry
- Nutrition, Genetics, and Disease
- Agricultural and Rural Development Research
- Nutrition, Genetics, and Disease
- Antioxidant Activity and Oxidative Stress
- Biochemical Analysis and Sensing Techniques
- Biochemical Analysis and Sensing Techniques
- Diverse Aspects of Tourism Research
- Probiotics and Fermented Foods
- Animal Nutrition and Physiology
- IoT and Edge/Fog Computing
- Nanoparticles: synthesis and applications
- Phytochemicals and Antioxidant Activities
- Vitamin D Research Studies
- Obesity, Physical Activity, Diet
- Food composition and properties
- COVID-19 and Mental Health
- Diverse Aspects of Tourism Research
- Impact of Technology on Adolescents
- Animal Nutrition and Physiology
- Probiotics and Fermented Foods
- IoT and Edge/Fog Computing
- Nanoparticles: synthesis and applications
- Obesity, Physical Activity, Diet
- Phytochemicals and Antioxidant Activities
- Vitamin D Research Studies
- Food composition and properties
- COVID-19 and Mental Health
- Impact of Technology on Adolescents
Keywords (DOAJ)
- gastronomy
- tourism
- food
Community confirmations — what users saw in MJL or Scopus Sources; not platform verification and never part of any score.
The journal's record in other sources:Web of Science MJLDOAJ