Техника и технология пищевых производств

Kemerovo State University

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About the journal

Техника и технология пищевых производств is an open-access journal published by Kemerovo State University in Russia, publishing in english and russian. It is listed in DOAJ according to the sources read. Declared publication charge: 100,000 RUB. Declared review time at DOAJ: 24 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.

Basic facts

Publisher
Kemerovo State University
ISSN
2074-9414 · 2313-1748
Country
Russia
Languages
english, russian
Access
Open access
Declared publication charge
100,000 RUB
Articles in DOAJ
901
Declared review time
24 weeks
Declared peer-review model
double_blind
Official website
https://fptt.ru/en/

Index listings

  • DOAJ · 2019-09-26
Indexing
DOAJ
APC
100,000 RUB
Declared review time (DOAJ)
24 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

901

Most recent article

3 months ago

Average review time (journal-declared via DOAJ)

24weeks

Works in OpenAlex

1638

Last recorded publication year

2025

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

h-index

14

i10-index

38

From OpenAlex open data (CC0).

Editorial & policy9
Last DOAJ review date
2025-11-06
Added to DOAJ
2019-09-26
Declared plagiarism screening
Declared
Other fees beyond APC
No
Editorial board
Official page ↗
Open references deposited at Crossref
97%
ORCID iDs in current deposits
97%
APC waiver policy
View policy
Peer-review policy
View policy
Identity & continuity2
Alternate titles
Food processing: techniques and technology
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
  • Advanced Scientific Research Methods
  • Advanced Scientific Research Methods
  • Freezing and Crystallization Processes
  • Legal and Regulatory Analysis
  • Freezing and Crystallization Processes
  • Legal and Regulatory Analysis
Show all subjects (50)
  • Military Technology and Strategies
  • Linguistic, Cultural, and Literary Studies
  • Military Technology and Strategies
  • Linguistic, Cultural, and Literary Studies
  • Protein Hydrolysis and Bioactive Peptides
  • Protein Hydrolysis and Bioactive Peptides
  • Microbial Metabolites in Food Biotechnology
  • Microbial Metabolites in Food Biotechnology
  • Probiotics and Fermented Foods
  • Probiotics and Fermented Foods
  • Agriculture and Biological Studies
  • Agriculture and Biological Studies
  • Phytochemicals and Antioxidant Activities
  • Phytochemicals and Antioxidant Activities
  • Animal Nutrition and Health
  • Animal Nutrition and Health
  • Food composition and properties
  • Food composition and properties
  • Fermentation and Sensory Analysis
  • Fermentation and Sensory Analysis
  • Seed and Plant Biochemistry
  • Seed and Plant Biochemistry
  • Meat and Animal Product Quality
  • Meat and Animal Product Quality
  • Nutrition, Genetics, and Disease
  • Nutrition, Genetics, and Disease
  • Medicinal plant effects and applications
  • Medicinal plant effects and applications
  • Phytochemical and Pharmacological Studies
  • Phytochemical and Pharmacological Studies
  • Horticultural and Viticultural Research
  • Horticultural and Viticultural Research
  • Biochemical effects in animals
  • Biochemical effects in animals
  • Proteins in Food Systems
  • Digestive system and related health
  • Human Health and Disease
  • Digestive system and related health
  • Human Health and Disease
  • Proteins in Food Systems
  • Enzyme Production and Characterization
  • Enzyme Production and Characterization

Keywords (DOAJ)

  • biotechnology
  • chemistry
  • agricultural and biological sciences
  • food science
  • industrial and manufacturing engineering
  • veterinary sciences

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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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