Mitteilungen Klosterneuburg《克洛斯特新堡通报》（季刊）. Die seit 1951 bestehende hauseigene internationale Fachzeitschrift „Mitteilungen Klosterneuburg - Rebe und Wein, Obstbau und Früchteverwertung“ erscheint viermal im Jahr und veröffentlicht wissenschaftliche Arbeiten zu den Fachbereichen Weinbau und Kellerwirtschaft, Obstbau und -verarbeitung sowie Weinchemie, Mikrobiologie, Hygiene und Qualitätsmanagement.

Meat Science《肉类科学》（月刊）. It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem. Papers on large birds (e.g. emus, ostriches) and wild capture mammals and crocodiles will be considered.

LWT-Food Science and Technology《LWT:食品科学与技术》（半月刊）. LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.

Listy cukrovarnické a řepařské《捷克糖与甜菜杂志》（一年9期）. LISTY CUKROVARNICKÉ a ŘEPAŘSKÉ (CZECH SUGAR AND SUGAR BEET JOURNAL) is a scientific journal devoted to sugar beet growing, sugar production for food and other industries and to ethanol production. Contains research articles and other shorter contributions, news from the industry, and other information.

Journal of the Japanese Society for Food Science and Technology-Nippon shokuhin kagaku kogaku kaishi《日本食品科学工学会志》（月刊）. Published by Japanese Society for Food Science and Technology. Subject areas: Biology, Life Sciences and Basic Medicine; Agriculture and Food Sciences; Engineering in General; Nanosciences and Materials Sciences.

Journal of the Institute of Brewing《酿造学会志》（季刊）. The Journal has been publishing original research for over 125 years relating to brewing, fermentation, distilling, raw materials and by-products. Research ranges from the fundamental to applied and is from universities, research institutes and industry laboratories worldwide.

Journal of the American Society of Brewing Chemists《美国酿造化学家协会志》（季刊）. The Journal of the American Society of Brewing Chemists, the official journal of the American Society of Brewing Chemists, is a world-leading journal publishing the latest research in fermentation, with a strong focus on brewing and distilling. The journal publishes scientific papers, review articles, and technical reports, spanning both academia and industry.

Journal of the American Oil Chemists' Society《美国油脂化学家协会志》（月刊）. The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor.

Journal of Texture Studies《质构研究杂志》（双月刊）. The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, and food liking and preference.

Journal of Sensory Studies《感官研究杂志》（双月刊）. The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods.