Ukrainian Food Journal

National university of food technologies

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About the journal

Ukrainian Food Journal is an open-access journal published by National university of food technologies in Ukraine, publishing in english. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 10 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.

Basic facts

Publisher
National university of food technologies
ISSN
2304-974X · 2313-5891
Country
Ukraine
Languages
english
Access
Open access
Articles in DOAJ
34
Declared review time
10 weeks
Declared peer-review model
double_blind
Official website
http://ufj.ho.ua

Index listings

  • DOAJ · 2015-04-04
Indexing
DOAJ
APC
—
Declared review time (DOAJ)
10 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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Journal profile

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

Articles in DOAJ

34

Most recent article

12 years ago

Average review time (journal-declared via DOAJ)

10weeks

Works in OpenAlex

757

Last recorded publication year

2025

Reported by OpenAlex in 1 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core

h-index

19

i10-index

56

From OpenAlex open data (CC0).

Editorial & policy9
Last DOAJ review date
2015-04-04
Added to DOAJ
2015-04-04
Declared plagiarism screening
Not declared
Other fees beyond APC
No
Editorial board
Official page ↗
Norwegian register (HK-dir)— 2026
Level 1 — approved scholarly channel
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)

Technology: Chemical technology: Food processing and manufacture

LCC codes

TP368-456

Subject areas

  • Food Industry and Aquatic Biology
  • Food Industry and Aquatic Biology
  • Food composition and properties
  • Food composition and properties
  • Freezing and Crystallization Processes
  • Freezing and Crystallization Processes
  • Microbial Metabolites in Food Biotechnology
  • Fermentation and Sensory Analysis
Show all subjects (50)
  • Microbial Metabolites in Food Biotechnology
  • Fermentation and Sensory Analysis
  • Protein Hydrolysis and Bioactive Peptides
  • Protein Hydrolysis and Bioactive Peptides
  • Meat and Animal Product Quality
  • Meat and Animal Product Quality
  • Agriculture and Biological Studies
  • Agriculture and Biological Studies
  • Probiotics and Fermented Foods
  • Probiotics and Fermented Foods
  • Seed and Plant Biochemistry
  • Horticultural and Viticultural Research
  • Horticultural and Viticultural Research
  • Seed and Plant Biochemistry
  • Phytochemicals and Antioxidant Activities
  • Phytochemicals and Antioxidant Activities
  • Polysaccharides Composition and Applications
  • Polysaccharides Composition and Applications
  • Advanced Scientific Research Methods
  • Advanced Scientific Research Methods
  • Food Quality and Safety Studies
  • Biofuel production and bioconversion
  • Food Quality and Safety Studies
  • Biofuel production and bioconversion
  • Food Science and Nutritional Studies
  • Food Science and Nutritional Studies
  • Agriculture Market Analysis Ukraine
  • Economic and Business Development Strategies
  • Economic and Business Development Strategies
  • Agriculture Market Analysis Ukraine
  • Enzyme Production and Characterization
  • Enzyme Production and Characterization
  • Proteins in Food Systems
  • Proteins in Food Systems
  • Phytase and its Applications
  • Phytase and its Applications
  • Mechanical and Thermal Properties Analysis
  • Magnetic and Electromagnetic Effects
  • Mechanical and Thermal Properties Analysis
  • Magnetic and Electromagnetic Effects
  • Essential Oils and Antimicrobial Activity
  • Essential Oils and Antimicrobial Activity

Keywords (DOAJ)

  • food engineering
  • food chemistry
  • food packaging

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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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