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Food Reviews International

Food Reviews International publishes state-of-the-art review articles in food science and technology, including food sustainability, chemistry, analysis, microbiology, safety, processing, packaging, nanotechnology, biotechnology, policy, regulation, and innovation. The journal focuses on in-depth, comprehensive reviews with critical analysis and global relevance, and does not consider original research articles, bibliometric reviews, or submissions focused on nutrition, pharmacology, cosmetics, or medicine.

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Subject Nutrition & Dietetics
Impact Factor 6
Quartile Q1
Open Access Type Closed
ISSN 8755-9129
eISSN 1525-6103
Invitation Only No
Cost Range Individual print-only subscription: USD 1,541.00; institutional online-only subscription: USD 6,590.00; institutional print and online subscription: USD 9,650.00.

Submission Instructions

Food Reviews International accepts the following article types. Click on an article type to view submission instructions.

Original Articles

Cover Letter Cover Letter requirements are not specified.
Abstract Abstract is required for Original Articles. Abstract must not exceed 100 words. Abstract is unstructured.
Manuscript Manuscript must be ordered as title page, abstract, keywords, main text with introduction, materials and methods, results, discussion, acknowledgments, declaration of interest statement, references, appendices as appropriate, tables with captions on individual pages, figures, and figure captions as a list. Manuscript must include 3 to 6 keywords, a declaration of interest statement, a funding statement, a word count, and an acknowledgment of any AI use.
References References requirements are not specified.
Figures & Tables Figures must be supplied separately from the text, and tables with captions must appear on individual pages within the manuscript order. Abstract must not contain diagrams.
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Recent Publications

Postharvest Abiotic Stress Reshaping Flavor Profiles in Fresh Fruits and Vegetables: Challenges Beyond Shelf Life

Lihong Wu, Jingtong Guo, Le Zhang, Huan Cheng, Xingqian Ye, Yujing Sun

10.1080/87559129.2026.2686832
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Flavor Characteristics, Quality-Influencing Factors and Bioactive Benefits of Xinyang Maojian Tea: A Critical Review with Future Perspectives

Xiangyang Guo, Xiaochun Wan, Chi-Tang Ho

10.1080/87559129.2026.2674241
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Preparation, Properties, Nutrition, and Applications in the Food Sector of Pea Resistant Starch: A Review

Lin Huang, Ziyan Zang, Haoxin Fan, Hui Chang

10.1080/87559129.2026.2683859
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Survival and Adaptation of Listeria monocytogenes in the Food Industry: Insights into Persistence Mechanisms

Pedro Sousa, Rui Magalhães, Paula Teixeira

10.1080/87559129.2026.2682346
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A Comprehensive Review: Harnessing Functional Microbiota for Precision Fermentation of Foods

Qiushuang Sheng, Xiao Wang, Yikai Wang, Hongru Zheng, Wei Bing, Liming Wang, Linlin Zhang, Yingqian Li, Xue Shen, Bin Liu

10.1080/87559129.2026.2682345
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Frequently asked questions

How long does it take to publish?

8 days average from submission to first decision; 34 days average from submission to first post-review decision; 12 days average from acceptance to online publication.

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What are the publication costs?

Individual print-only subscription: USD 1,541.00; institutional online-only subscription: USD 6,590.00; institutional print and online subscription: USD 9,650.00.

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Research Topics

Phytochemicals and Antioxidant Activities Meat and Animal Product Quality Food composition and properties Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems Human auditory perception and evaluation Diverse Scientific and Economic Studies Probiotics and Fermented Foods Microbial Metabolites in Food Biotechnology Biochemical Analysis and Sensing Techniques Seed and Plant Biochemistry Advanced Chemical Sensor Technologies Microbial Inactivation Methods Microencapsulation and Drying Processes Polysaccharides Composition and Applications Fungal Biology and Applications Nanocomposite Films for Food Packaging Essential Oils and Antimicrobial Activity Educational Robotics and Engineering Postharvest Quality and Shelf Life Management Fermentation and Sensory Analysis Phytase and its Applications Antioxidant Activity and Oxidative Stress Listeria monocytogenes in Food Safety Food Chemistry and Fat Analysis

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