International Journal of Food Science & Technology

Cover image for Vol. 52 Issue 3

Edited By: Charles Brennan

Impact Factor: 1.504

ISI Journal Citation Reports © Ranking: 2015: 60/125 (Food Science & Technology)

Online ISSN: 1365-2621

Just Published Articles

  1. Determination of antioxidant activity and phenolic compounds of Muntingia calabura Linn. peel by HPLC-DAD and UPLC-ESI-MS/MS

    Eliza Mariane Rotta, Charles Windson Isidoro Haminiuk, Liane Maldaner and Jesuí Vergilio Visentainer

    Version of Record online: 20 FEB 2017 | DOI: 10.1111/ijfs.13359

  2. Anti-proliferative activity of bovine blood hydrolysates towards cancer cells in culture

    Siobhan M. O'Sullivan, Tomas Lafarga, Maria Hayes and Nora M. O'Brien

    Version of Record online: 20 FEB 2017 | DOI: 10.1111/ijfs.13371

  3. Effect of preprocessing techniques on pearl millet flour and changes in technological properties

    Stephen A. Akinola, Adebanjo A. Badejo, Oluwatooyin F. Osundahunsi and Mojisola O. Edema

    Version of Record online: 16 FEB 2017 | DOI: 10.1111/ijfs.13363

  4. Water-dispersible microparticles of polyunsaturated oils

    Wichchulada Chimpibul, Sirirat Rengpipat and Supason Wanichwecharungruang

    Version of Record online: 16 FEB 2017 | DOI: 10.1111/ijfs.13372

  5. Technological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gum

    Yuthana Phimolsiripol, Ubonrat Siripatrawan, Supanimit Teekachunhatean, Sutee Wangtueai, Phisit Seesuriyachan, Suthat Surawang, Thunnop Laokuldilok, Joe M. Regenstein and Christiani Jeyakumar Henry

    Version of Record online: 16 FEB 2017 | DOI: 10.1111/ijfs.13369

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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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