Trends in Food Science & Technology《食品科学与技术趋势》（月刊）. Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.

Sugar Industry International《国际糖业》（月刊）. Sugar Industry International accepts original papers (research reports), review articles, and short communications on all the aspects implied by the journals title and subtitle.

Starch-Stärke《淀粉》（月刊）. The journal aims to be the premier point of reference for modern starch and non-starch carbohydrate related research and knowledge, having evolved from a focus on traditional processing of starches and their industrial applications.

South African Journal of Enology and Viticulture《南非葡萄酒学与葡萄栽培杂志》（半年刊）. The South African Journal of Enology and Viticulture (SAJEV) publishes full-length original Research Papers, Research Notes and Review Papers on all subjects related to enology and viticulture. The SAJEV does not accept articles published in, or submitted to, other journals.

La Rivista Italiana delle Sostanze Grasse《意大利脂质物质杂志》（季刊）. La Rivista Italiana delle Sostanze Grasse (RISG) welcomes research, experimental or technological papers, short communications, reviews articles on edible and industrial oils and fats of vegetable and animal origin, soaps, detergents, surfactants, cosmetics and toiletries, mineral oils, lubricants

Postharvest Biology and Technology《采后生物学与技术》（月刊）. Postharvest Biology and Technology is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research of horticultural crops including fruit, vegetables, grapes, flowers, tea and nuts, but excluding grains, seeds, forages and spices.

Polish Journal of Food and Nutrition Sciences《波兰食品与营养科学杂志》（季刊）. Polish Journal of Food and Nutrition Sciences is published by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn. PJFNS is a quarterly with one volume in four issues: March, June, September, and December per year. Original and review articles on fundamental and applied food research are published in the following sections: Food Technology, Food Chemistry, Food Quality and Functionality, and Nutritional Research.

Plant Foods for Human Nutrition《与人类营养有关的植物性食品》（季刊）. Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: Biotechnology (all fields, including molecular biology and genetic engineering); Food science and technology; Functional, nutraceutical or pharma foods; Other nutrients and non-nutrients inherent in plant foods.

OENO One《葡萄酒杂志》（季刊）. OENO One is a peer-reviewed journal that publishes original research, reviews, mini-reviews, short communications, perspectives and spotlights in the areas of viticulture, grapevine physiology, genomics and genetics, oenology, winemaking technology and processes, wine chemistry and quality, analytical chemistry, microbiology, sensory and consumer sciences, safety and health. OENO One belongs to the International Viticulture and Enology Society - IVES, an academic association dedicated to viticulture and enology.

Molecular Nutrition & Food Research《分子营养学与食品研究》（半月刊）. Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.