Impact Score* 4.9
Food Microbiology grants a venue for the publication of innovative research results in the swiftly growing fields of Bacteriology, Food Science and Food Science and Chemistry. The dominant research topics covered in this academic venue include Food science, Microbiology, Bacteria, Fermentation and Biochemistry.
The publishing protocol for Food Microbiology is to publish novel original papers that have been appropriately reviewed by experienced scientific experts. The journal encourages submissions from the research community where the priority will be on the innovativeness and the practical importance of the reported findings.
Food Microbiology is listed in a wide variety of abstracting and indexing databases including Scopus, Web of Science and Research.com. Many leading researchers have published their research contributions at this Journal for instance Anderson S. Sant'Ana, Anderson S. Sant'Ana, Luc De Vuyst, Michael G. Gänzle and Michael G. Gänzle.
For further information on the instructions and submission provisions for authors, it is recommended to visit the official website for the journal for Food Microbiology at https://www.journals.elsevier.com/food-microbiology .
*The metrics for this journal are compiled based on the data for scientists listed under Microbiology