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: 60/124 (Food Science & Technology)
Online ISSN: 1365-2621
Just Published Articles
- Food research from China: a special issue for IJFST (pages 2149–2150)
Version of Record online: 19 SEP 2016 | DOI: 10.1111/ijfs.13252
- Changes in browning-related components of apple slices during different stages of instant controlled pressure drop-assisted hot air drying (AD-DIC) (pages 2242–2250)
Kun Gao, Qinqin Chen, Jinfeng Bi, Xuan Liu, Xinye Wu and Xueyuan Wang
Version of Record online: 9 SEP 2016 | DOI: 10.1111/ijfs.13195
- Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars (pages 2313–2326)
Jun Liu, Youn Young Shim, Jianheng Shen, Yong Wang, Supratim Ghosh and Martin J. T. Reaney
Version of Record online: 9 SEP 2016 | DOI: 10.1111/ijfs.13200
- Analysis of polychlorinated biphenyls (PCBs), heavy metals and omega-3 fatty acids in commercially available Korean functional fish oil supplements (pages 2217–2224)
Jung-Bin Lee, Mina K. Kim, Bo-Kyung Kim, Jyung-Youn Kim and Kwang-Geun Lee
Version of Record online: 7 SEP 2016 | DOI: 10.1111/ijfs.13198
- Changes in myofibrillar structure of silver carp (Hypophthalmichthys molitrix) as affected by endogenous proteolysis under acidic condition (pages 2171–2177)
Fang Yang, Wenshui Xia, Turid Rustad, Yanshun Xu and Qixing Jiang
Version of Record online: 7 SEP 2016 | DOI: 10.1111/ijfs.13199
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.
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 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...