International Journal of Food Science & Technology
© Institute of Food Science and Technology
Edited By: Charles Brennan
Impact Factor: 1.354
ISI Journal Citation Reports © Ranking: 2013: 61/123 (Food Science & Technology)
Online ISSN: 1365-2621
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50th Volume Celebration Conference
17 - 19 February 2015
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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
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.
Celebrating the Top Downloads from 2013
2013 was a remarkable year in terms of submissions received by the International Journal of food Science and Technology and also the overall downloads of articles from our web cite, both of which were higher than in any of our previous years. The increased popularity of the journal has been achieved by the dedication of our authors for the production of high quality, innovative research. In order to celebrate our success the 10 most popular downloaded articles published between 2012-13 have been published online in the Most Downloaded Articles Special Feature. As a special thanks to these authors these articles are being made free to access until the end of April.
Congratulations, and I look forward to submissions describing pioneering research from respected and up and coming scientists throughout 2014 to continue the growth and development of the International Journal of Food Science and technology.
The 5 Top manuscripts published in 2012 and 2013
Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices
Lee, Youngseung; Findlay, Chris; Meullenet, Jean-Francois
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils
Quiroga, Patricia R.; Grosso, Nelson R.; Lante, Anna; et al.
Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
Brennan, Margaret A.; Derbyshire, Emma; Tiwari, Brijesh K.; et al.
Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars
Wani, Idrees A.; Sogi, Dalbir S.; Gill, Balmeet S.
Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes
Tansawat, Rossarin; Maughan, Curtis A. J.; Ward, Robert E.; et al.
Quick and dirty but still pretty good: a review of new descriptive methods in food science
Valentin, Dominique; Chollet, Sylvie; Lelievre, Maud; et al.
Phenolic compounds in fruits - an overview
Haminiuk, Charles W. I.; Maciel, Giselle M.; Plata-Oviedo, Manuel S. V.; et al.
Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines
Lim, Jae W.; Jeong, Jong T.; Shin, Chul S.
Improvement of active chitosan film properties with rosemary essential oil for food packaging
Abdollahi, Mehdi; Rezaei, Masoud; Farzi, Gholamali
Synergistic effects of whey protein-polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems
Li, Bin; Jiang, Yanfeng; Liu, Fei; et al.