Journal profile · FOOD SCIENCE & TECHNOLOGY
Zywnosc-Nauka, Technologia, Jakosc
ISSN 1425-6959 · Polish Society of Food Technologists · POLAND · Quarterly · Founded 1994
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Zywnosc-Nauka, Technologia, Jakosc: subscription journal; review 6–12 weeks (community reports); community-reported acceptance: easy; 39 articles in 2025; indexed in Scopus.
Scope
Aims, scope and focus
Zywnosc-Nauka, Technologia, Jakosc is published by Polish Society of Food Technologists. By OpenAlex counts of its recent articles, its largest topics are Food and Agricultural Sciences, Meat and Animal Product Quality and Food composition and properties, together about 38.1% of its articles. Its main subfields are Food Science. (generated from OpenAlex topic counts and CAS ranking data)
The “Zywność. Nauka. Technologia. Jakosc (Food. Science. Technology. Quality)” journal (referred to as ZNTJ) publishes research and review articles from the domain of food science. Research articles cover 85% of the scientific text of the journal. The basic language for articles is Polish but articles in English can also be submitted. Articles submitted to the Editor are accepted for publication based on the positive peer reviews pursuant to the peer reviewing procedure. The Editor reserves the right to abbreviate text, refine titles and/or the text of the articles accepted for publication. The Editor does not return unsolicited articles and materials.
Source: LetPub
Research area (LetPub): FOOD SCIENCE & TECHNOLOGY
Main research topics OpenAlex counts of recent articles; shares are approximate
- Food and Agricultural SciencesAgricultural and Biological Sciences17.7%
- Meat and Animal Product QualityAgricultural and Biological Sciences10.9%
- Food composition and propertiesNursing9.5%
- Proteins in Food SystemsAgricultural and Biological Sciences5.9%
- Probiotics and Fermented FoodsAgricultural and Biological Sciences5.8%
- Advanced Scientific Research MethodsAgricultural and Biological Sciences5.7%
- Phytochemicals and Antioxidant ActivitiesMedicine5%
- Polysaccharides Composition and ApplicationsAgricultural and Biological Sciences4.6%
Rankings & indexing
CAS ranking and database indexing
CAS Journal Ranking
CAS Journal Ranking, upgraded edition (March 2025)Not covered
Not covered by this edition.
CAS Xinrui Journal Ranking (March 2026)Not covered
Not covered by this edition.
CAS Journal Ranking, previous upgraded edition (December 2023)Not covered
Not covered by this edition.
CiteScore quartiles (Scopus, June 2026 release)
| Subject | Quartile | Rank | Percentile |
|---|---|---|---|
| Industrial and Manufacturing Engineering | Q4 | 259/336 | 23rd |
| Food Science | Q4 | 249/310 | 19th |
Scopus ranks journals by CiteScore within each subject: the 75th percentile and above is Q1, then a quartile every 25 points. A different system from the CAS zones.LetPub
Database indexing
ScopusLetPub
International journal early-warning lists: not listed in any editionLetPub
Editions, and major and minor categories, are shown separately and never merged into one zone; check which edition your institution uses before you submit or report.
Metrics
Impact metrics and publication volume
- CiteScore 2026-06
- 0.6LetPub ·
- SJR 2026-06
- 0.15LetPub ·
- SNIP 2026-06
- 0.28LetPub ·
- h-index
- 10LetPub ·
- h-index
- 18OpenAlex ·
- i10-index
- 80OpenAlex ·
- 2-year mean citedness
- 0.37OpenAlex ·
- Share of gold OA articles
- 0%LetPub ·
- Articles per year
- 83LetPub ·
Articles by year OpenAlex count · 2,382 in total · the current year is incomplete
| Year | Articles | Open access | Citations |
|---|---|---|---|
| 2026 | 12 | 10 | 56 |
| 2025 | 39 | 35 | 214 |
| 2024 | 46 | 42 | 232 |
| 2023 | 55 | 49 | 243 |
| 2022 | 33 | 29 | 246 |
| 2021 | 43 | 35 | 375 |
Sources count differently and were observed at different times, so each source's own value is kept; "publisher" marks figures from the journal's website.
Review & acceptance
Review time and acceptance
- Average review time (community reports)
- 6–12 weeksLetPub ·
- Average acceptance (community reports)
- EasyLetPub ·
Community reports come from authors' own submissions (confidence 0.5) and are not a promise from the journal; for publisher figures, the journal's own definitions apply.
Fees & open access
APC and open-access policy
Subscription journalLetPub
A subscription journal: articles are read by subscription or purchase, and authors usually pay no publication charge.
No source has fee information yet; check the journal's website.
The journal's website is authoritative for fees; sources were observed at different times and each keeps its own value, without averaging.
Before you submit
Four checks before submitting to Zywnosc-Nauka, Technologia, Jakosc
- 1ScopeRecent output centres on Food and Agricultural Sciences, Meat and Animal Product Quality.Check scope
- 2Article type and formatPrepare text, figures and references as the author guidelines ask.
- 3English languagePolish grammar and academic style before you submit: it lowers the risk of rejection for language and improves your chances of acceptance.
- 4Expected review time6–12 weeks · Community averageReview data
The checks are built from this page's data.
Profile
Publication details and official links
- Publisher
- Polish Society of Food Technologists
- Country or region
- POLAND
- Frequency
- Quarterly
- Founded
- 1994
- ISSN
- 1425-6959
- Official links
- Journal homepage ↗LetPub
FAQ
Frequently asked questions about Zywnosc-Nauka, Technologia, Jakosc
How long does peer review take at Zywnosc-Nauka, Technologia, Jakosc?
Authors report an average review time of 6–12 weeks; the community-reported acceptance is “Easy”. Article statistics cover accepted papers only, publisher figures follow the journal's own definitions, and community reports come from authors' own submissions; none is a promise from the journal.
Which databases index Zywnosc-Nauka, Technologia, Jakosc?
According to LetPub and DOAJ records, Zywnosc-Nauka, Technologia, Jakosc is indexed in Scopus.
Is Zywnosc-Nauka, Technologia, Jakosc open access, and what is the APC?
Zywnosc-Nauka, Technologia, Jakosc is a subscription journal. Fee information is not available yet; check the journal's website.
Sources and updates
The facts on this page come from LetPub, OpenAlex; every figure is tagged with its source and the date it was observed, and conflicting values are kept per source. LetPub source page: view ↗ (archived 2026-08-25). Last updated: .