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: 60/125 (Food Science & Technology)
Online ISSN: 1365-2621
Just Published Articles
- 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
- 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
- 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
- Effects of culture substrates on taste component content and taste quality of Lentinula edodes
Wen Li, Wanchao Chen, Yan Yang, Jingsong Zhang, Jie Feng, Hailong Yu, Shuai Zhou, Xiaobei Li and Yanfang Liu
Version of Record online: 16 FEB 2017 | DOI: 10.1111/ijfs.13362
- Microencapsulation of ginsenosides using polymerised whey protein (PWP) as wall material and its application in probiotic fermented milk
Mu Wang, Feng Gao, Huajie Zheng, Tiehua Zhang and Mingruo Guo
Version of Record online: 16 FEB 2017 | DOI: 10.1111/ijfs.13365
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...