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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

Strategies and Analytical Methods for the Detection and Quantification of Gluten in Foods: A Systematic Review

José Edirailson Quirino Junior, Fernando Souza Lima Silva, Alexandre Tadeu Paulino

10.1080/87559129.2026.2677763
View Publication

Nanozymes in Meat Systems: Integrated Nanozyme-Enabled Platforms for Microbial Safety, Spoilage Sensing, and Smart Packaging

Jiayu Huang, Yujie Zhou, Zhaojie Zou, Shuai He, Xiaoyan Zhu, Changxing Jiang, Pei Liu

10.1080/87559129.2026.2679728
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Advances in Cocoa Aroma Research: From Microbial Fermentation to Roasting and Sensory Complexity

Amanda Felippe Reitenbach, Rômulo Alves Morais, Aline Duarte Correa de Brito, Ana Machado Carolina Broch, Grace Ferreira Ghesti, Tatiane Luciano Balliano, Cristiane Ribeiro de Carvalho

10.1080/87559129.2026.2676770
View Publication

Organoleptic Properties of Plant-Based Meat Analogues: Challenges and Fermentation as an Effective Technique

Fathima Afka Deen, Pangzhen Zhang, Giovanni M. Turchini, Zhongxiang Fang

10.1080/87559129.2026.2677762
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Consumer Disgust and Acceptance of Cultured Meat: Food-Oriented Design Strategies and Future Directions

Sun Mi Zo, Ankur Sood, Sung Soo Han, Soon Mo Choi

10.1080/87559129.2026.2674256
View Publication

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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