Toxins《毒素》（月刊）. Toxins (ISSN 2072-6651) is an international, peer-reviewed open access journal which provides an advanced forum for studies related to toxins and toxicology. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible. There is no restriction on the length of the papers.

Nature Food《自然-食品》（月刊）. Nature Food is a monthly online journal publishing top-tier original research, reviews, comments and opinions on the theme of food, crossing the disciplines of food-related research in the natural, applied and social sciences. With a comprehensive scope, Nature Food provides researchers and policy-makers with a breadth of evidence and expert narratives on optimising and securing food systems for the future.

Food Control《食品控制》（月刊）. Food Control is an international journal that provides essential information for those involved in food safety and process control.Food Control covers the below areas that relate to food process control or to food safety of human foods:Microbial food safety and antimicrobial systems;Mycotoxins;Hazard analysis, HACCP and food safety objectives;Risk assessment, including microbial and chemical hazards;Quality assurance;Good manufacturing practices;Food process systems design and control;Food Packaging technology and materials in contact with foods;Rapid methods of analysis and detection, including sensor technology;Codes of practice, legislation and international harmonization;Consumer issues and Education, training and research needs.

FOOD SECURITY《食料安全》（双月刊）.Addresses the challenges of achieving food security globally.Addresses the constraints - physical, biological, economic and socio-political - that limit food production and obstruct access to healthy diets.An official publication of the International Society for Plant Pathology (ISPP).

Food Bioscience《食品生物科学》（双月刊）. Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.

Fleischwirtschaft《肉类经济》（月刊）. FLEISCHWIRTSCHAFT is the German monthly magazine for the entire meat industry. Professional information – from production, via processing, right through to meat marketing – the complete process chain in a single magazine. Through collaboration with German and international experts, FLEISCHWIRTSCHAFT achieves the highest level of expertise and respect throughout the world. The science pages serve as a platform for exchanges between research and practical operations.

Food Biophysics《食品生物物理学》（季刊）. Food Biophysics publishes research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. The topics of research include the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

Biotechnology Progress《生物技术进展》（双月刊）. Biotechnology Progress, an official, bimonthly publication of the American Institute of Chemical Engineers and its technological community, the Society for Biological Engineering, features peer-reviewed research articles, reviews, and descriptions of emerging techniques for the development and design of new processes, products, and devices for the biotechnology, biopharmaceutical and bioprocess industries.

Journal of Food Science《食品科学杂志》（月刊）. The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication.

Journal of Food Quality《食品质量学报》（一年1卷）. Journal of Food Quality is part of a partnership between Wiley and Hindawi and is now fully open access. Journal of Food Quality will remain a Wiley title but will be published and hosted by Hindawi, and will benefit from Hindawi’s experience and expertise in publishing open access titles.