Croatian Journal of Food Science and Technology

Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

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About the journal

Croatian Journal of Food Science and Technology is an open-access journal published by Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek in Croatia, publishing in english. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 15 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.

Basic facts

Publisher
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
ISSN
1847-3466 · 1848-9923
Country
Croatia
Languages
english
Access
Open access
Articles in DOAJ
407
Declared review time
15 weeks
Declared peer-review model
double_blind
Official website
http://www.ptfos.unios.hr/novicjfst/

Index listings

  • DOAJ · 2017-08-18
Indexing
DOAJ
APC
—
Declared review time (DOAJ)
15 weeks — journal-declared only (not measured)
Activity (OpenAlex)
Active — latest works 2025
PublishLens list status
Shown after sign-in
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Methodology signals (dated facts from their sources)

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Journal profile

Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.

Articles in DOAJ

407

Most recent article

3 months ago

Average review time (journal-declared via DOAJ)

15weeks

Works in OpenAlex

299

Last recorded publication year

2025

Reported by OpenAlex in 2 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core

h-index

21

i10-index

61

From OpenAlex open data (CC0).

Editorial & policy10
Last DOAJ review date
2024-03-28
Added to DOAJ
2017-08-18
Declared plagiarism screening
Not declared
Other fees beyond APC
No
Declared digital preservation
Hrcak
Editorial board
Official page ↗
Open references deposited at Crossref
80%
ORCID iDs in current deposits
98%
Enrolled in Crossref Similarity Check
✓
Peer-review policy
View policy
Identity & continuity1
Source type
journal
Classification2

Subjects (DOAJ)

Technology: Chemical technology: Food processing and manufacture

LCC codes

TP368-456

Subject areas

  • Food composition and properties
  • Food composition and properties
  • Phytochemicals and Antioxidant Activities
  • Phytochemicals and Antioxidant Activities
  • Seed and Plant Biochemistry
  • Seed and Plant Biochemistry
  • Meat and Animal Product Quality
  • Meat and Animal Product Quality
Show all subjects (50)
  • Polysaccharides Composition and Applications
  • Essential Oils and Antimicrobial Activity
  • Polysaccharides Composition and Applications
  • Food and Agricultural Sciences
  • Food and Agricultural Sciences
  • Essential Oils and Antimicrobial Activity
  • Food Drying and Modeling
  • Food Drying and Modeling
  • Cassava research and cyanide
  • Cassava research and cyanide
  • Microbial Metabolites in Food Biotechnology
  • Proteins in Food Systems
  • Proteins in Food Systems
  • Microbial Metabolites in Food Biotechnology
  • Microencapsulation and Drying Processes
  • African Botany and Ecology Studies
  • Fermentation and Sensory Analysis
  • Protein Hydrolysis and Bioactive Peptides
  • Protein Hydrolysis and Bioactive Peptides
  • Fermentation and Sensory Analysis
  • Microencapsulation and Drying Processes
  • African Botany and Ecology Studies
  • Postharvest Quality and Shelf Life Management
  • Food Science and Nutritional Studies
  • Postharvest Quality and Shelf Life Management
  • Food Science and Nutritional Studies
  • GABA and Rice Research
  • GABA and Rice Research
  • Mycotoxins in Agriculture and Food
  • Mycotoxins in Agriculture and Food
  • Horticultural and Viticultural Research
  • Phytase and its Applications
  • Horticultural and Viticultural Research
  • Edible Oils Quality and Analysis
  • Phytase and its Applications
  • Freezing and Crystallization Processes
  • Bee Products Chemical Analysis
  • Freezing and Crystallization Processes
  • Edible Oils Quality and Analysis
  • Bee Products Chemical Analysis
  • Botanical Research and Applications
  • Botanical Research and Applications

Keywords (DOAJ)

  • nutrition
  • food quality
  • food chemistry
  • microbiology
  • food toxicology
  • food processing

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The journal's record in other sources:Web of Science MJLDOAJ

Everything shown here is produced automatically from named sources (DOAJ, OpenAlex, Crossref, PubMed, the Norwegian register) as of its capture date, with no human editing. Facts appear as recorded at the source; derived scores (PCI, PTD, PublishLens score) follow a published methodology. Not a judgement on the journal, not an official accreditation, not advice.

Wrong items are corrected automatically by re-reading the source (24 h for daily sources, 7 days for weekly ones) with a dated change log, and each item links to its source record. PublishLens-derived assessments are contested through the appeals mechanism (15 working days). Appeals · Indicator guide

Norwegian register data: Kanalregisteret (HK-dir, Norway) — CC BY 4.0 / NLOD — adapted: level extracted per year · OASPA member list — CC BY

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