International Journal of Food Science & Technology

Cover image for Vol. 51 Issue 10

Edited By: Charles Brennan

Impact Factor: 1.504

ISI Journal Citation Reports © Ranking: 2015: 60/124 (Food Science & Technology)

Online ISSN: 1365-2621

Just Published Articles

  1. Food research from China: a special issue for IJFST (pages 2149–2150)

    Xin-An Zeng

    Version of Record online: 19 SEP 2016 | DOI: 10.1111/ijfs.13252

  2. Changes in browning-related components of apple slices during different stages of instant controlled pressure drop-assisted hot air drying (AD-DIC) (pages 2242–2250)

    Kun Gao, Qinqin Chen, Jinfeng Bi, Xuan Liu, Xinye Wu and Xueyuan Wang

    Version of Record online: 9 SEP 2016 | DOI: 10.1111/ijfs.13195

  3. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars (pages 2313–2326)

    Jun Liu, Youn Young Shim, Jianheng Shen, Yong Wang, Supratim Ghosh and Martin J. T. Reaney

    Version of Record online: 9 SEP 2016 | DOI: 10.1111/ijfs.13200

  4. Analysis of polychlorinated biphenyls (PCBs), heavy metals and omega-3 fatty acids in commercially available Korean functional fish oil supplements (pages 2217–2224)

    Jung-Bin Lee, Mina K. Kim, Bo-Kyung Kim, Jyung-Youn Kim and Kwang-Geun Lee

    Version of Record online: 7 SEP 2016 | DOI: 10.1111/ijfs.13198

  5. Changes in myofibrillar structure of silver carp (Hypophthalmichthys molitrix) as affected by endogenous proteolysis under acidic condition (pages 2171–2177)

    Fang Yang, Wenshui Xia, Turid Rustad, Yanshun Xu and Qixing Jiang

    Version of Record online: 7 SEP 2016 | DOI: 10.1111/ijfs.13199

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IJFST News

Increased Impact Factor for the International Journal of Food Science and Technology


We are pleased to announce that the 2016 Impact Factor for IJFST has risen to 1.504. This represents the third consecutive increase in the impact of the journal and illustrates a continued strong performance of IJFST. Our thanks go out to our dedicated authors, in showcasing their pioneering research, and the swiftness of our reviewers which has resulted in a rapid manuscript processing time.
IJFST now boasts a quick turnaround time, significantly increased levels of citations and downloads for manuscripts, and a rising impact factor. An ideal combination for you to publish your scientific research and be recognised as a leader in the area of food science and technology. On behalf of all the Editorial team at IJFST, we look forward to reading your new submissions very soon.

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