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
- Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise
Packirisamy Azhagu Saravana Babu, Basheer Vajiha Aafrin, Ganesan Archana, Kalleary Sabina, Kasirajan Sudharsan, Kesavan Radha Krishnan, Srinivasan Babuskin, Meenatchisundaram Sivarajan and Muthusamy Sukumar
Article first published online: 28 APR 2016 | DOI: 10.1111/ijfs.13109
- Discrimination of edible fungi varieties and evaluation of their umami intensities by using an electronic tongue method
Tao Feng, Fangling Bing, Yan Yang, Haining Zhuang, Ran Ye, Xiaobei Li, Zhimin Xu and Kai Wang
Article first published online: 17 APR 2016 | DOI: 10.1111/ijfs.13096
- Extracts of common pulses demonstrate potent in vitro anti-adipogenic properties
Kyle Reynolds, Jenny Wood, Fang Wang, Zhongkai Zhou, Christopher Blanchard and Padraig Strappe
Article first published online: 17 APR 2016 | DOI: 10.1111/ijfs.13102
- Encapsulationof lycopene from watermelon in calcium-alginate microparticles using an optimised inverse-gelation method by response surface methodology
Giovana B. Celli, Alyne G. Teixeira, Tamunoemi G. Duke and Marianne Su-Ling Brooks
Article first published online: 17 APR 2016 | DOI: 10.1111/ijfs.13114
- Berry pomace – a review of processing and chemical analysis of its polyphenols
Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm
Article first published online: 15 APR 2016 | DOI: 10.1111/ijfs.13112
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.
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.
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...