About the journal
Food Innovation and Advances is an open-access journal published by Maximum Academic Press in China, publishing in english. It is listed in DOAJ according to the sources read. Declared publication charge: 2,250 USD. Declared review time at DOAJ: 16 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- Maximum Academic Press
- ISSN
- 2836-774X
- Country
- China
- Languages
- english
- Access
- Open access
- Declared publication charge
- 2,250 USD
- Articles in DOAJ
- 146
- Declared review time
- 16 weeks
- Declared peer-review model
- peer_review
- Official website
- https://www.maxapress.com/fia
Index listings
- DOAJ · 2024-02-05
- Indexing
- DOAJ
- APC
- 2,250 USD
- Declared review time (DOAJ)
- 16 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
146
Most recent article
2 months ago
Average review time (journal-declared via DOAJ)
16weeks
Works in OpenAlex
154
Last recorded publication year
2026
h-index
18
i10-index
35
From OpenAlex open data (CC0).
Editorial & policy11
- Last DOAJ review date
- 2024-02-05
- Added to DOAJ
- 2024-02-05
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- Portico
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- Portico
- Editorial board
- Official page ↗
- Open references deposited at Crossref
- 100%
- ORCID iDs in current deposits
- 0%
- APC waiver policy
- View policy
- Peer-review policy
- View policy
Identity & continuity1
- Source type
- journal
Classification4
Subjects (DOAJ)
LCC codes
Subject areas
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis
- Postharvest Quality and Shelf Life Management
- Postharvest Quality and Shelf Life Management
- Proteins in Food Systems
- Proteins in Food Systems
Show all subjects (50)
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Food composition and properties
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Food Drying and Modeling
- Food composition and properties
- Nanocomposite Films for Food Packaging
- Spectroscopy and Chemometric Analyses
- Microbial Metabolites in Food Biotechnology
- Seaweed-derived Bioactive Compounds
- Polysaccharides and Plant Cell Walls
- Spectroscopy and Chemometric Analyses
- Nanocomposite Films for Food Packaging
- Microbial Metabolites in Food Biotechnology
- Polysaccharides and Plant Cell Walls
- Botanical Research and Applications
- Food Drying and Modeling
- Seaweed-derived Bioactive Compounds
- Botanical Research and Applications
- Polysaccharides Composition and Applications
- Plant Physiology and Cultivation Studies
- Polysaccharides Composition and Applications
- Plant Physiology and Cultivation Studies
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Advanced Chemical Sensor Technologies
- Protein Hydrolysis and Bioactive Peptides
- Food Quality and Safety Studies
- Horticultural and Viticultural Research
- Food Quality and Safety Studies
- Horticultural and Viticultural Research
- Biochemical Analysis and Sensing Techniques
- Food Chemistry and Fat Analysis
- Food Chemistry and Fat Analysis
- Biochemical Analysis and Sensing Techniques
- Food Allergy and Anaphylaxis Research
- Probiotics and Fermented Foods
- Food Allergy and Anaphylaxis Research
- Probiotics and Fermented Foods
Keywords (DOAJ)
- food science and technology
- green food processing
- food biotechnology
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