Journal of Applied Food Technology
Open Access
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Journal Specifications
Indexed in the following public directories
DOAJ
- PublisherDiponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
- LanguageEnglish
- Article Processing ChargesIDR 750000
- Publication Time12
- Editorial Review ProcessDouble anonymous peer review
- LanguageEnglish
- Society/Institute/SponsorIndonesian Food Technologists
- Website URL
- Other charges
- Plagiarism
- Publication Time12
- Waiver Policy
- Editorial Team
- Review ProcessDouble anonymous peer review
- Review Url
- Author instructions
- License typeCC BY-NC-ND
- OA statement
Topics Covered
Year-wise Publication
- 5Y
- 10Y
FAQs
Who is the publisher of Journal of Applied Food Technology? 
The publisher of Journal of Applied Food Technology is Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology.
How can I view the journal metrics of Journal of Applied Food Technology on editage?
For the Journal of Applied Food Technology metrics, please refer to the section above on the page.
What is the eISSN and pISSN number of Journal of Applied Food Technology?
The eISSN number is 2614-7076 and pISSN number is 2355-9152 for Journal of Applied Food Technology.
What is the focus of this journal?
The journal covers a wide range of topics inlcuding Water content, Room temperature, Kefir.
Why is it important to find the right journal for my research?
Choosing the right journal ensures that your research reaches the most relevant audience, thereby maximizing its scholarly impact and contribution to the field.
Can the choice of journal affect my academic career?
Absolutely. Publishing in reputable journals can enhance your academic profile, making you more competitive for grants, tenure, and other professional opportunities.
Is it advisable to target high-impact journals only?
While high-impact journals offer greater visibility, they are often highly competitive. It's essential to balance the journal's impact factor with the likelihood of your work being accepted.