Fermentation (ISSN 2311-5637; CODEN: FERMC4) is an international, scientific, peer-reviewed, open access journal on fermentation process and technology published quarterly online by MDPI.
  • Open Access—free for readers, with article processing charges (APC) paid by authors or their institutions.
  • High Visibility: Indexed in the Science Citation Index Expanded (SCIE) - Web of Science, BIOSIS Previews, Scopus (Elsevier), Inspec (IET) and Chemical Abstracts/SciFinder (CAS).
  • CiteScore 2019 (Scopus data): 3.5, which equals rank 88/299 (Q2) in 'Food Science' and 111/431 (Q2) in 'Plant Science'.
  • Rapid Publication: manuscripts are peer-reviewed and a first decision provided to authors approximately 13.4 days after submission; acceptance to publication is undertaken in 2.5 days (median values for papers published in this journal in the second half of 2020).
  • Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Add your e-mail address to receive forthcoming issues of this journal:
Special Issue in Fermentation
Solid State Fermentations Guest Editor: José Pablo López-Gómez
Deadline: 31 March 2021
Special Issue in Fermentation
Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products Guest Editor: Amparo Gamero Lluna
Deadline: 30 April 2021
Special Issue in Fermentation
Biofuel Fermentation from Renewable Biomass Guest Editor: Malek Alkasrawi
Deadline: 31 May 2021
Special Issue in Fermentation
Fermentation Processes to Produce Specialized Metabolites Guest Editors: Flavia Marinelli, Francesca Berini, Fabrizio Beltrametti
Deadline: 30 June 2021
Back to TopTop