International Journal of Food Science & Technology
© Institute of Food Science and Technology
Edited By: Charles Brennan
Impact Factor: 1.384
ISI Journal Citation Reports © Ranking: 2014: 57/123 (Food Science & Technology)
Online ISSN: 1365-2621
Just Published Articles
- Sustainable use of marine resources – turning waste into food ingredients
Rahmi Nurdiani, Muditha Dissanayake, Wayne E. Street, Osaana N. Donkor, Tanoj K. Singh and Todor Vasiljevic
Article first published online: 31 JUL 2015 | DOI: 10.1111/ijfs.12897
- Subacute oral toxicity of cocoa tea (Camellia ptilophylla) water extract in SD rats
Kaikai Li, Xuelin Zhou, Xiaorong Yang, Xianggang Shi, Xiaohong Song, Chuangxing Ye and Chun Hay Ko
Article first published online: 31 JUL 2015 | DOI: 10.1111/ijfs.12905
- Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage
Chitsiri Rachtanapun, Juthamas Tantala, Phatthranit Klinmalai and Savitree Ratanasumawong
Article first published online: 31 JUL 2015 | DOI: 10.1111/ijfs.12908
- Rheology and modelling of aqueous gum solutions commonly used in the food industry
María D. Torres, María J. Vázquez-Vila and Gerardo Pereira-Gonçalvez
Article first published online: 31 JUL 2015 | DOI: 10.1111/ijfs.12910
- Nutrient and functional properties of composite flours processed from pregelatinised barley, sprouted faba bean and carrot flours
Kumera Neme, Geremew Bultosa and Negussie Bussa
Article first published online: 31 JUL 2015 | DOI: 10.1111/ijfs.12903
New Podcast Now Online!
Watch our new Podcast now online, of the paper Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib-eye steaks from forage-finished steers by Damir D. Torrico, Wannita Jirangrat, Guillermo Scaglia, Fatemeh Malekian, Marlene E. Janes, Kenneth W. McMillin and Witoon Prinyawiwatkul.
Open Access with OnlineOpen
OnlineOpen – The Open Access Option for Authors
OnlineOpen is available to authors who wish to make their article open access, free to read, download and share via Wiley Online Library.
Making your article OnlineOpen increases its potential readership and enables you to meet institutional and funder open access mandates where they apply. Authors of OnlineOpen articles may immediately post the final, published PDF of their article on a website, institutional repository or other free public server. OnlineOpen complies with new open access mandates from RCUK and Wellcome Trust.
50th Volume Celebration Conference
In February this year, the International Journal of Food Science &Technology hosted the 50th Volume Celebration Conference at Lincoln University, New Zealand.
The conference brought together well over 200 scientists from 54 different countries and who enjoyed great talks, fantastic posters, excellent networking opportunities, fine food and wine and beautiful sunshine.
News & Announcements
The International Journal of Food Science and Technology is committed to reducing the decision time on submissions to aid the speed of publication for our authors and readers. Current data indicates that the average time from submission to decision is now approximately 2 months.
Submit your research online now: http://mc.manuscriptcentral.com/ijfst