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
- Seasonal changes of proximate composition and fatty acids of farmed dusky grouper (Epinephelus marginatus Lowe, 1834)
María D. Suárez, María J. González, María I. Sáez, Tomás F. Martínez and José Luis Guil-Guerrero
Article first published online: 30 JUN 2015 | DOI: 10.1111/ijfs.12838
- Development of fermented Hericium erinaceus juice with high content of L-glutamine and L-glutamic acid
Sasimar Woraharn, Narissara Lailerd, Bhagavathi Sundaram Sivamaruthi, Wiwat Wangcharoen, Sartjin Peerajan, Sophon Sirisattha and Chaiyavat Chaiyasut
Article first published online: 30 JUN 2015 | DOI: 10.1111/ijfs.12873
- Key properties of iodine-, iron- and zinc- fortified fish cracker: effects of ambient shelf storage on iodine retention and quality indicators
Siwaporn Pinkaew and Taewee T. Karrila
Article first published online: 30 JUN 2015 | DOI: 10.1111/ijfs.12871
- Effects of Zataria multiflora boiss essential oil, ultraviolet radiation and their combination on Listeria monocytogenes biofilm in a simulated industrial model
Hossein Tajik, Hossein Naghili, Hadi Ghasemmahdi, Mehran Moradi and Armen Badali
Article first published online: 30 JUN 2015 | DOI: 10.1111/ijfs.12874
- The ability of Schisandra chinensis fruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance of Bacillus cereus spores
Xuezhi Bai, Il Beom Park, Han-Joon Hwang and Jae-Hyung Mah
Article first published online: 23 JUN 2015 | DOI: 10.1111/ijfs.12865
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