International Journal of Food Science & Technology

Cover image for Vol. 50 Issue 6

Edited By: Charles Brennan

Impact Factor: 1.354

ISI Journal Citation Reports © Ranking: 2013: 61/123 (Food Science & Technology)

Online ISSN: 1365-2621

Just Published Articles

  1. Acid hydrolysis of kappa-carrageenan as a way of gaining new substances for freezing process modification and protection from excessive recrystallisation of ice

    Anna Kamińska-Dwórznicka, Andrzej Antczak, Katarzyna Samborska and Andrzej Lenart

    Article first published online: 26 MAY 2015 | DOI: 10.1111/ijfs.12820

  2. The prevention and removal of biofilm formation of Staphylococcus aureus strains isolated from raw milk samples by citric acid treatments

    Meltem Yesilcimen Akbas and Tugba Kokumer

    Article first published online: 26 MAY 2015 | DOI: 10.1111/ijfs.12823

  3. Effect of the cultivation mode on red pigments production from Monascus ruber

    Hassan Hajjaj, Gerard Goma and Jean M. François

    Article first published online: 26 MAY 2015 | DOI: 10.1111/ijfs.12803

  4. Raffinose family oligosaccharides in seed of Glycine max cv. Chiang Mai60 and potential source of prebiotic substances

    Pairote Wongputtisin, Rameshprabu Ramaraj, Yuwalee Unpaprom, Rungthip Kawaree and Nongkran Pongtrakul

    Article first published online: 21 MAY 2015 | DOI: 10.1111/ijfs.12842

  5. Ultrasound-assisted extraction kinetics, fatty acid profile, total phenolic content and antioxidant activity of green solvents' extracted passion fruit oil

    Sin Yee Lee, Sin Yin Fu and Gun Hean Chong

    Article first published online: 21 MAY 2015 | DOI: 10.1111/ijfs.12844


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.

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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

IJFST Conference

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.

IJFST Conference

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: