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About the journal
Journal of Future Foods is an open-access journal published by KeAi Communications Co. Ltd. in China, publishing in english. It is listed in DOAJ according to the sources read. Declared publication charge: 1,200 USD. Declared review time at DOAJ: 13 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- KeAi Communications Co. Ltd.
- ISSN
- 2772-5669
- Country
- China
- Languages
- english
- Access
- Open access
- Declared publication charge
- 1,200 USD
- Articles in DOAJ
- 297
- Declared review time
- 13 weeks
- Declared peer-review model
- double_blind
Index listings
- DOAJ · 2022-04-07
- Indexing
- DOAJ
- APC
- 1,200 USD
- Declared review time (DOAJ)
- 13 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
297
Most recent article
2 months ago
Average review time (journal-declared via DOAJ)
13weeks
Works in OpenAlex
759
Last recorded publication year
2026
Reported by OpenAlex in 2 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core
h-index
36
i10-index
148
From OpenAlex open data (CC0).
Editorial & policy11
- Last DOAJ review date
- 2023-04-12
- Added to DOAJ
- 2022-04-07
- 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 ↗
- Open references deposited at Crossref
- 100%
- ORCID iDs in current deposits
- 4%
- Deposits licence metadata at Crossref
- ✓
- APC waiver policy
- View policy
- 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
- Proteins in Food Systems
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Gut microbiota and health
- Probiotics and Fermented Foods
- Food and Agricultural Sciences
Show all subjects (75)
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Gut microbiota and health
- Food composition and properties
- Proteins in Food Systems
- Food composition and properties
- Gut microbiota and health
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Polysaccharides and Plant Cell Walls
- Probiotics and Fermented Foods
- Fungal Biology and Applications
- Polysaccharides and Plant Cell Walls
- Protein Hydrolysis and Bioactive Peptides
- Fermentation and Sensory Analysis
- Nanocomposite Films for Food Packaging
- Nanocomposite Films for Food Packaging
- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Nanocomposite Films for Food Packaging
- Postharvest Quality and Shelf Life Management
- Fermentation and Sensory Analysis
- Fungal Biology and Applications
- Fungal Biology and Applications
- Microencapsulation and Drying Processes
- Fermentation and Sensory Analysis
- Microencapsulation and Drying Processes
- Advanced Chemical Sensor Technologies
- Microencapsulation and Drying Processes
- Advanced Chemical Sensor Technologies
- Food Drying and Modeling
- Traditional Chinese Medicine Analysis
- Natural Antidiabetic Agents Studies
- Biochemical Analysis and Sensing Techniques
- Biochemical Analysis and Sensing Techniques
- Microbial Inactivation Methods
- GABA and Rice Research
- GABA and Rice Research
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolites in Food Biotechnology
- Spectroscopy and Chemometric Analyses
- Food Quality and Safety Studies
- Seaweed-derived Bioactive Compounds
- Food Quality and Safety Studies
- Food Quality and Safety Studies
- Spectroscopy and Chemometric Analyses
- Seaweed-derived Bioactive Compounds
- Food Drying and Modeling
- Spectroscopy and Chemometric Analyses
- Tea Polyphenols and Effects
- Polysaccharides Composition and Applications
- Food Drying and Modeling
- Polysaccharides Composition and Applications
- Sensory Analysis and Statistical Methods
- Tea Polyphenols and Effects
- Diet and metabolism studies
- Microbial Inactivation Methods
- Phytochemistry and Biological Activities
- Microbial Inactivation Methods
- Diet and metabolism studies
- Medicinal Plant Research
- Microbial Natural Products and Biosynthesis
- Microbial Metabolites in Food Biotechnology
Keywords (DOAJ)
- food bio-manufacturing
- sensory and oral processing
- precision nutrition
- high tech and intelligent equipment
- food safety big data
- smart and green food packaging
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