International Journal of Food Science & Technology

Cover image for Vol. 51 Issue 12

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

  1. 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

  2. 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

  3. 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

  4. 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


Open Access with OnlineOpen

Read More

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.

Learn more about your open access option with OnlineOpen


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.