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About the journal
ACS Food Science & Technology is a journal published by American Chemical Society in United States. It is listed in PUBMED according to the sources read. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- American Chemical Society
- ISSN
- 2692-1944
- Country
- United States
- Access
- Not open access / not declared
- Official website
- https://pubs.acs.org/journal/afsthl
Index listings
- PUBMED · 2021-04-16
- Indexing
- PUBMED
- APC
- —
- Declared review time (DOAJ)
- —
- 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.
Works in OpenAlex
1657
Last recorded publication year
2026
Reported by OpenAlex in 1 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core
h-index
38
i10-index
340
From OpenAlex open data (CC0).
Editorial & policy5
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- Portico
- Norwegian register (HK-dir)— 2026
- Level 1 — approved scholarly channel
- Open references deposited at Crossref
- 93%
- ORCID iDs in current deposits
- 93%
- Enrolled in Crossref Similarity Check
- ✓
- Deposits licence metadata at Crossref
- ✓
Identity & continuity3
- Alternate titles
- American Chemical Society food science & technologyACS food science and technology
- Source type
- journal
- NLM unique ID (PubMed)
- 9918281679006676
Classification(no data)
No data available to the platform for this group
No platform data for: Classification — absence is not a judgment about the journal.
Subject areas
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Food and Agricultural Sciences
- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Proteins in Food Systems
- Food composition and properties
Show all subjects (75)
- Food composition and properties
- Food composition and properties
- Postharvest Quality and Shelf Life Management
- Microencapsulation and Drying Processes
- Fermentation and Sensory Analysis
- Nanocomposite Films for Food Packaging
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Nanocomposite Films for Food Packaging
- Nanocomposite Films for Food Packaging
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Edible Oils Quality and Analysis
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Polysaccharides Composition and Applications
- Probiotics and Fermented Foods
- Food Chemistry and Fat Analysis
- Food Chemistry and Fat Analysis
- Spectroscopy and Chemometric Analyses
- Postharvest Quality and Shelf Life Management
- Postharvest Quality and Shelf Life Management
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Tea Polyphenols and Effects
- Tea Polyphenols and Effects
- Food Quality and Safety Studies
- Food Quality and Safety Studies
- Essential Oils and Antimicrobial Activity
- Essential Oils and Antimicrobial Activity
- Agricultural and Biological Research
- Food Chemistry and Fat Analysis
- Advanced Chemical Sensor Technologies
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Biochemical Analysis and Sensing Techniques
- Food Quality and Safety Studies
- History and advancements in chemistry
- History and advancements in chemistry
- Microbial Inactivation Methods
- Horticultural and Viticultural Research
- Edible Oils Quality and Analysis
- Seed and Plant Biochemistry
- Horticultural and Viticultural Research
- Botanical Research and Applications
- Polysaccharides and Plant Cell Walls
- Bee Products Chemical Analysis
- Botanical Research and Applications
- Polysaccharides and Plant Cell Walls
- Bee Products Chemical Analysis
- Edible Oils Quality and Analysis
- Spectroscopy and Chemometric Analyses
- Spectroscopy and Chemometric Analyses
- Food Drying and Modeling
- Horticultural and Viticultural Research
- Sensory Analysis and Statistical Methods
- Bee Products Chemical Analysis
- Potato Plant Research
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The journal's record in other sources:Web of Science MJLDOAJ