An overview on the published articles in Applied Food Biotechnology in 2021-2022
2023
Masoumeh Moslemi
Abstract Applied Food Biotechnology is the first Iranian journal that considers biotechnological aspects of food sciences. As a pioneer, it has grown very fast in recent years and has indexed in reputable international databases such as Web of Sciences and Scopus, other than a national database accredited by the Ministry of Health, Science, Research and Technology of Iran as well as Ministry of Health and Medical Education. Several scientists in Iran and from abroad have been engaged in the journal as author, reviewer, and editorial team member. Applied Food Biotechnology has had impact factor of 1.4 since July 2023. The editorial team have been trying to make a broad audience in the globe and develop annual citations by publication of outstanding articles in the journal. To this regard, more than 80% of submissions have been rejected in the journal in 2023, due to their not-qualified writing, lack of novelty, inappropriate methodology etc. Despite the COVID-19 pandemic, a lot of manuscripts from outstanding authors were submitted to the journal during 2021-2022. Although, rate of submission was significantly decreased during this period of time, which seems to be related to the post-corona era and the damage to human society during 2020-2021. We are going to help the associated researchers to adhere the novel findings in applied food biotechnology in the world. The expert editorial board invites all professional scientists in the field of food biotechnology to join in the Applied Food Biotechnology journal by submission of original article, review article, meta-analysis and systematic review.
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