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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
- Thermo-rheological and functional properties of gamma-irradiated wholewheat flour (pages 927–935)
Khalid Bashir, Kulsum Jan and Manjeet Aggarwal
Version of Record online: 17 MAR 2017 | DOI: 10.1111/ijfs.13356
- Potential for prevention of non-O157 Shiga toxin-producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum (pages 1064–1071)
Olanrewaju E. Fayemi, John R. N. Taylor and Elna M. Buys
Version of Record online: 17 MAR 2017 | DOI: 10.1111/ijfs.13373
- Purification and characterisation of soluble acid invertase from mango fruits (pages 906–915)
Renjie Li, Jingyu Li, Xiaojun Liao and Yongtao Wang
Version of Record online: 17 MAR 2017 | DOI: 10.1111/ijfs.13354
- Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega-3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion
Ana Carolina P. Vital, Camila Croge, Sandra Maria Gomes-da-Costa and Paula T. Matumoto-Pintro
Version of Record online: 2 MAR 2017 | DOI: 10.1111/ijfs.13413
- Assessment of phytochemicals, enzymatic and antioxidant activities in germinated mung bean (Vigna radiata L. Wilezek)
Junhong Wang, Yutong Ye, Quan Li, Arshad Mehmood Abbasi and Xinbo Guo
Version of Record online: 2 MAR 2017 | DOI: 10.1111/ijfs.13418
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 applicationsJianmei Yu, and Mohamed Ahmedna
Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a reviewDuran, Nelson; Marcato, Priscyla D.
Read more of the top cited here...Open Access with OnlineOpen
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IJFST News
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 Li
Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a reviewNelson Durán, Priscyla D. Marcato
Sugar replacement in sweetened bakery goodsSusanne Struck, Doris Jaros, Charles S. Brennan, Harald Rohm
Read more of the top downloaded articles here...The Institute of Food Science & Technology
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