International Journal of Food Science & Technology
© Institute of Food Science and Technology
Edited By: Charles Brennan
Impact Factor: 1.384
ISI Journal Citation Reports © Ranking: 2014: 57/123 (Food Science & Technology)
Online ISSN: 1365-2621
Just Published Articles
- Effects of external shear forces on crystallisation kinetics of model fat blends
Xun Shi and Farnaz Maleky
Article first published online: 30 JUL 2015 | DOI: 10.1111/ijfs.12878
- The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage
Xiaoqing Jiang, Yanshun Xu, Lihong Ge, Wenshui Xia and Qixing Jiang
Article first published online: 30 JUL 2015 | DOI: 10.1111/ijfs.12909
- The influence of heat treatment of chickpea seeds on antioxidant and fibroblast growth-stimulating activity of peptide fractions obtained from proteins digested under simulated gastrointestinal conditions
Monika Karaś, Barbara Baraniak, Kamila Rybczyńska, Jan Gmiński, Katarzyna Gaweł-Bęben and Anna Jakubczyk
Article first published online: 30 JUL 2015 | DOI: 10.1111/ijfs.12872
- Physicochemical properties of soya bean protein gel prepared by microbial transglutaminase in the presence of okara
Wang Yan, Yu Kun, Xu Yang, Guo Li and Du Xianfeng
Article first published online: 30 JUL 2015 | DOI: 10.1111/ijfs.12906
- Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii
Wen Li, Xiaobei Li, Yan Yang, Feng Zhou, Yanfang Liu, Shuai Zhou and Hailong Yu
Article first published online: 30 JUL 2015 | DOI: 10.1111/ijfs.12901
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.
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.
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.
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