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About the journal
Journal of Ethnic Foods is an open-access journal published by BMC in United Kingdom, publishing in english. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 16 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- BMC
- ISSN
- 2352-6181 · 2352-619X
- Country
- United Kingdom
- Languages
- english
- Access
- Open access
- Articles in DOAJ
- 473
- Declared review time
- 16 weeks
- Declared peer-review model
- peer_review
- Official website
- https://journalofethnicfoods.biomedcentral.com/
Index listings
- DOAJ · 2017-04-10
- Indexing
- DOAJ
- APC
- —
- Declared review time (DOAJ)
- 16 weeks — journal-declared only (not measured)
- Activity (OpenAlex)
- Active — latest works 2026
- PublishLens list status
- Shown after sign-in
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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
473
Most recent article
last month
Average review time (journal-declared via DOAJ)
16weeks
Works in OpenAlex
477
Last recorded publication year
2025
Reported by OpenAlex in 2 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core
h-index
51
i10-index
258
From OpenAlex open data (CC0).
Editorial & policy12
- Last DOAJ review date
- 2026-03-17
- Added to DOAJ
- 2017-04-10
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- CLOCKSSPortico
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- CLOCKSSPortico
- Editorial board
- Official page ↗
- Norwegian register (HK-dir)— 2026
- Level 1 — approved scholarly channel
- Open references deposited at Crossref
- 93%
- ORCID iDs in current deposits
- 83%
- Enrolled in Crossref Similarity Check
- ✓
- Deposits licence metadata at Crossref
- ✓
- Peer-review policy
- View policy
Identity & continuity2
- Source type
- journal
- Society affiliations
- Korean Food Research Institute.
Classification2
Subjects (DOAJ)
Technology: Home economics: Nutrition. Foods and food supply
LCC codes
TX341-641
Subject areas
- Food, Nutrition, and Cultural Practices
- Culinary Culture and Tourism
- Culinary Culture and Tourism
- Culinary Culture and Tourism
- Food and Agricultural Sciences
- Food Quality and Safety Studies
- Probiotics and Fermented Foods
- Food Quality and Safety Studies
Show all subjects (75)
- Food Quality and Safety Studies
- Probiotics and Fermented Foods
- Probiotics and Fermented Foods
- Ethnobotanical and Medicinal Plants Studies
- Nutrition, Health and Food Behavior
- Nutrition, Health and Food Behavior
- Food and Agricultural Sciences
- Biochemical Analysis and Sensing Techniques
- Biochemical Analysis and Sensing Techniques
- Food and Agricultural Sciences
- Organic Food and Agriculture
- Organic Food and Agriculture
- Food composition and properties
- Fermentation and Sensory Analysis
- GABA and Rice Research
- Seed and Plant Biochemistry
- Food composition and properties
- GABA and Rice Research
- Food composition and properties
- Nutrition, Health and Food Behavior
- African Botany and Ecology Studies
- African Botany and Ecology Studies
- Wine Industry and Tourism
- Wine Industry and Tourism
- Ethnobotanical and Medicinal Plants Studies
- Ethnobotanical and Medicinal Plants Studies
- Phytoestrogen effects and research
- Seed and Plant Biochemistry
- Seed and Plant Biochemistry
- Phytoestrogen effects and research
- Protein Hydrolysis and Bioactive Peptides
- Protein Hydrolysis and Bioactive Peptides
- Animal Diversity and Health Studies
- Animal Diversity and Health Studies
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Linguistic and Cultural Studies
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Nutritional Studies and Diet
- Nutritional Studies and Diet
- Cultural Identity and Heritage
- Meat and Animal Product Quality
- Nutritional Studies and Diet
- Indigenous Studies and Ecology
- Indigenous Studies and Ecology
- Halal products and consumer behavior
- Tea Polyphenols and Effects
- Cultural and Sociopolitical Studies
- Tea Polyphenols and Effects
- Fermentation and Sensory Analysis
- Halal products and consumer behavior
- Fermentation and Sensory Analysis
- Sensory Analysis and Statistical Methods
- African Botany and Ecology Studies
- Medicinal Plant Research
- Pacific and Southeast Asian Studies
- Pacific and Southeast Asian Studies
- Coconut Research and Applications
- Cultural and Artistic Studies
- Polyamine Metabolism and Applications
- Advanced Scientific Research Methods
- Food Industry and Aquatic Biology
- Urban and spatial planning
- Ginger and Zingiberaceae research
- Gut microbiota and health
- Phytochemicals and Antioxidant Activities
Keywords (DOAJ)
- traditional food knowledge
- health
- nutrition
- dietetics
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