About the journal
Gastronomy is an open-access journal published by MDPI AG in Switzerland, publishing in english. It is listed in DOAJ according to the sources read. Declared publication charge: 1,000 CHF. Declared review time at DOAJ: 6 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- MDPI AG
- ISSN
- 2813-513X
- Country
- Switzerland
- Languages
- english
- Access
- Open access
- Declared publication charge
- 1,000 CHF
- Articles in DOAJ
- 39
- Declared review time
- 6 weeks
- Declared peer-review model
- peer_review
- Official website
- https://www.mdpi.com/journal/gastronomy
Index listings
- DOAJ · 2025-01-17
- Indexing
- DOAJ
- APC
- 1,000 CHF
- Declared review time (DOAJ)
- 6 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)
Details of the evaluation under the published methodology are shown to signed-in users (free).
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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
39
Most recent article
2 months ago
Average review time (journal-declared via DOAJ)
6weeks
Works in OpenAlex
78
Last recorded publication year
2026
h-index
8
i10-index
6
From OpenAlex open data (CC0).
Editorial & policy12
- Last DOAJ review date
- 2025-01-17
- Added to DOAJ
- 2025-01-17
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- CLOCKSS
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- CLOCKSS
- Editorial board
- Official page ↗
- Open references deposited at Crossref
- 100%
- ORCID iDs in current deposits
- 91%
- Enrolled in Crossref Similarity Check
- ✓
- Deposits licence metadata at Crossref
- ✓
- APC waiver policy
- View policy
- Peer-review policy
- View policy
Identity & continuity1
- Source type
- journal
Classification2
Subjects (DOAJ)
LCC codes
Subject areas
- Culinary Culture and Tourism
- Culinary Culture and Tourism
- Organic Food and Agriculture
- Organic Food and Agriculture
- Sensory Analysis and Statistical Methods
- Agriculture Sustainability and Environmental Impact
- Consumer Attitudes and Food Labeling
- Agriculture Sustainability and Environmental Impact
Show all subjects (50)
- Consumer Attitudes and Food Labeling
- Nutritional Studies and Diet
- Sensory Analysis and Statistical Methods
- Nutritional Studies and Diet
- Wine Industry and Tourism
- Diverse Aspects of Tourism Research
- Wine Industry and Tourism
- Meat and Animal Product Quality
- Diverse Aspects of Tourism Research
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis
- Food Industry and Aquatic Biology
- Food Industry and Aquatic Biology
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Polysaccharides Composition and Applications
- Obesity, Physical Activity, Diet
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Obesity, Physical Activity, Diet
- Digital Marketing and Social Media
- Olfactory and Sensory Function Studies
- Archaeology and ancient environmental studies
- Biochemical Analysis and Sensing Techniques
- Horticultural and Viticultural Research
- Horticultural and Viticultural Research
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Environmental Sustainability in Business
- Environmental Sustainability in Business
- Archaeology and ancient environmental studies
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Pleistocene-Era Hominins and Archaeology
- Proteins in Food Systems
- Olfactory and Sensory Function Studies
- Food composition and properties
- Pleistocene-Era Hominins and Archaeology
- Digital Marketing and Social Media
- Biochemical Analysis and Sensing Techniques
- Food composition and properties
Keywords (DOAJ)
- gastronomy
- culinary arts
- food science
- consumer studies
- food anthropology
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