Journal of Food Science
A Publication of the Institute of Food Technologists
Edited by:
Daryl B. Lund
ISI Journal Citation Reports® Ranking: 2008: 34/107 Food Science & Technology
Impact Factor: 1.489
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include:
- Food Chemistry
- Food Engineering and Physical Properties
- Food Microbiology and Safety
- Sensory and Food Quality
- Nanoscale Food Science, Engineering, and Technology
- Health, Nutrition, and Food
- Toxicology and Chemical Food Safety
- Concise Reviews and Hypotheses in Food Science
TopNews and Announcements
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TopHighlights
Read this journal's Top 5 Cited Articles!
Food Mycotoxins: An Update. 71:5
Chemical Characterization of Liver Lipid and Protein from Cold-Water Fish Sp. 71:6
Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During Chilling. 71:6
Betalain Stability and Degradation - Structural and Chromatic Aspects. 71:4
Effect of pH-Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins. 71:5
