International Journal of Food Science & Technology
© Institute of Food Science and Technology
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
- The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt
Sümeyra Bakirci, Elif Dagdemir, Osman Seracettin Boran and Ali Adnan Hayaloglu
Version of Record online: 25 NOV 2016 | DOI: 10.1111/ijfs.13264
- Solubility, functional properties, ACE-I inhibitory and DPPH scavenging activities of Alcalase hydrolysed soy protein hydrolysates
Ronny Horax, Mariela Serrano Vallecios, Navam Hettiarachchy, Luis Fernando Osorio and Pengyin Chen
Version of Record online: 24 NOV 2016 | DOI: 10.1111/ijfs.13267
- Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage
Yu Zhang, Jin-Hong Zhao, Yang Ding, Ying Nie, Hong-Wei Xiao, Zhen Zhu and Xuan-Ming Tang
Version of Record online: 24 NOV 2016 | DOI: 10.1111/ijfs.13275
- Neural network models for growth of Salmonella serotypes in ground chicken subjected to temperature abuse during cold storage for application in HACCP and risk assessment
Thomas. P. Oscar
Version of Record online: 24 NOV 2016 | DOI: 10.1111/ijfs.13242
- Isolation of peptides from a novel brewers spent grain protein isolate with potential to modulate glycaemic response
Alan Connolly, Martina B. O'Keeffe, Alice B. Nongonierma, Charles O. Piggott and Richard J. FitzGerald
Version of Record online: 24 NOV 2016 | DOI: 10.1111/ijfs.13260
Most cited articles in 2015
Brennan, Margaret A.; Derbyshire, Emma; Tiwari, Brijesh K.; Brennan, Charles S.Functional components of grape pomace: their composition, biological properties and potential applications
Jianmei Yu, and Mohamed AhmednaNanobiotechnology perspectives. Role of nanotechnology in the food industry: a review
Duran, Nelson; Marcato, Priscyla D.Read more of the top cited here...
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.
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.
Most downloaded articles in 2015
Jum Yang and Rui H LiNanobiotechnology perspectives. Role of nanotechnology in the food industry: a review
Nelson Durán, Priscyla D. MarcatoSugar replacement in sweetened bakery goods
Susanne Struck, Doris Jaros, Charles S. Brennan, Harald RohmRead more of the top downloaded articles here...