Food Technology and Biotechnology
University of Zagreb Faculty of Food Technology and Biotechnology
About the journal
Food Technology and Biotechnology is an open-access journal published by University of Zagreb Faculty of Food Technology and Biotechnology in Croatia, publishing in english. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 36 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- University of Zagreb Faculty of Food Technology and Biotechnology
- ISSN
- 1330-9862 · 1334-2606
- Country
- Croatia
- Languages
- english
- Access
- Open access
- Articles in DOAJ
- 1372
- Declared review time
- 36 weeks
- Declared peer-review model
- peer_review
- Official website
- https://www.ftb.com.hr/
Index listings
- DOAJ · 2005-08-03
- Indexing
- DOAJ
- APC
- —
- Declared review time (DOAJ)
- 36 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
1372
Most recent article
4 months ago
Average review time (journal-declared via DOAJ)
36weeks
Works in OpenAlex
753
Last recorded publication year
2026
h-index
55
i10-index
411
From OpenAlex open data (CC0).
Editorial & policy10
- Added to DOAJ
- 2005-08-03
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- PMC
- Editorial board
- Official page ↗
- Norwegian register (HK-dir)— 2026
- Level 1 — approved scholarly channel
- Open references deposited at Crossref
- 79%
- ORCID iDs in current deposits
- 100%
- Enrolled in Crossref Similarity Check
- ✓
- Deposits licence metadata at Crossref
- ✓
- Peer-review policy
- View policy
Identity & continuity3
- Alternate titles
- FTB
- Source type
- journal
- NLM unique ID (PubMed)
- 9703690
Classification4
Subjects (DOAJ)
LCC codes
Subject areas
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Probiotics and Fermented Foods
Show all subjects (50)
- Proteins in Food Systems
- Proteins in Food Systems
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolites in Food Biotechnology
- Microencapsulation and Drying Processes
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Polysaccharides Composition and Applications
- Biofuel production and bioconversion
- Biofuel production and bioconversion
- Enzyme Production and Characterization
- Enzyme Production and Characterization
- Enzyme Catalysis and Immobilization
- Enzyme Catalysis and Immobilization
- Essential Oils and Antimicrobial Activity
- Essential Oils and Antimicrobial Activity
- Microbial Metabolic Engineering and Bioproduction
- Microbial Metabolic Engineering and Bioproduction
- Edible Oils Quality and Analysis
- Nanocomposite Films for Food Packaging
- Nanocomposite Films for Food Packaging
- Edible Oils Quality and Analysis
- Food Drying and Modeling
- Food Drying and Modeling
- Polysaccharides and Plant Cell Walls
- Polysaccharides and Plant Cell Walls
- Bee Products Chemical Analysis
- Fungal Biology and Applications
- Fungal Biology and Applications
- Bee Products Chemical Analysis
- Food Chemistry and Fat Analysis
- Food Chemistry and Fat Analysis
- Horticultural and Viticultural Research
- Horticultural and Viticultural Research
- Postharvest Quality and Shelf Life Management
- Antioxidant Activity and Oxidative Stress
- Antioxidant Activity and Oxidative Stress
- Postharvest Quality and Shelf Life Management
Keywords (DOAJ)
- food technology
- food biotechnology
- food processing
- biotechnological engineering
- nutritional properties of food
- food quality
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