JOURNAL OF OIL PALM RESEARCH《油棕研究杂志》（月刊）. JOURNAL OF OIL PALM RESEARCH, an international refereed journal, carries full-length original research papers and scientific review papers on various aspects of oil palm and palm oil and other palms.
Ciência e Técnica Vitivinícola《葡萄栽培与酿酒杂志》（半年刊）. Ciência e Técnica Vitivinícola (Journal of Viticulture and Enology) is an international journal that publishes original articles, review articles and technical notes, written in Portuguese or in English, on the various fields of the science and technology of vine and wine: Viticulture, Enology and Vitivinicultural Economy.
Comprehensive Reviews in Food Science and Food Safety《食品科学与食品安全综合评论》（双月刊）. The aim of Comprehensive Reviews in Food Science and Food Safety is to offer scientists a variety of unique reviews dealing with food science and technology. CRFSFS publishes in-depth, extended (>10,000 words including references) reviews that address the chemical, microbiological, physical, sensory, and nutritional properties of foods, food processing and engineering, analytical methods, and packaging.
Current Opinion in Food Science《当代食品科学观点》（双月刊）. Current Opinion in Food Science is a review journal that aims to provide specialists with a unique and educational platform to keep up to date with the expanding volume of information published in the field of food science. It publishes 6 issues per year covering the following 12 sections, each of which is reviewed once a year: Food Physics and Materials Science; Food Engineering and Processing; Food Toxicology; Food Chemistry and Biochemistry; Food Bioprocessing; Food Microbiology; Food Safety; Food Mycology; Sensory Sciences and Consumer Behavior; Functional Foods and Nutrition; Foodomics Technologies; Innovations in Food Science.
CyTA-Journal of Food《CyTA：食品杂志》（年刊）. CyTA – Journal of Food is a fully open access food science and technology journal publishing chemical analysis of food, including food additives and toxins research. CyTA – Journal of Food is the official journal of the Sociedad Mexicana de Nutrición y Tecnología de Alimentos (SOMENTA).
Czech Journal of Food Sciences《捷克食品科学杂志》（双月刊）. Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, microbiology, analysis, engineering, nutrition, and economy). Papers are published in English.
EFSA Journal《欧洲食品安全局杂志》（月刊）. The EFSA Journal covers methods of risk assessment, reports on data collected, and risk assessments in the individual areas of plant health, plant protection products and their residues, genetically modified organisms, additives and products or substances used in animal feed, animal health and welfare, biological hazards including BSE/TSE, contaminants in the food chain, food contact materials, enzymes, flavourings and processing aids, food additives and nutrient sources added to food, dietetic products, nutrition and allergies.
European Food Research and Technology《欧洲食品研究与技术》（月刊）. The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journals mission is the fast publication of high quality papers on front-line research, new and novel techniques and developing trends in such disciplines as chemistry and biochemistry; technology and molecular biotechnology; nutritional chemistry and toxicology; analytical and sensory methodologies and food physics.
Food Science of Animal Resources《动物资源食品科学》（双月刊）. The Food Science of Animal Resources (Food Sci. Anim. Resour.) has published original papers and reviewed articles bimonthly since 1979. The six issues are published on the first days of January, March, May, July, September, and November from 2020. It covers the scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products. This journal is published and distributed by the Korean Society for Food Science of Animal Resources (KoSFA).
Food Structure《食品结构》（季刊）. Food Structure is the premier international forum devoted to the publication of high-quality articles related to food structure and functionality. All articles must highlight the significance of the research findings for the food science community and/or industry.