IFT Scientific Journals

IFT’s scientific journals provide the latest, peer reviewed, novel research and reviews from experts around the world, across scientific disciplines.

Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is part of your IFT Member Benefits.

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Journal of Food Science (JFS) right arrow

Grape seed proanthocyanidin extract promotes skeletal muscle fiber type transformation through modulation of cecal microbiota and enhanced butyric acid production

Two novel angiotensin‐converting enzyme (ACE) and dipeptidyl peptidase IV (DPP‐IV) inhibiting peptides from tilapia (Oreochromis mossambicus) skin and their molecular docking mechanism

Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice

Lactobacillus fermentum WC2020 increased the longevity of Caenorhabditis elegans via JNK‐mediated antioxidant pathway

Comprehensive Reviews in Food Science and Food Safety (CRFSFS) right arrow

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Recent advances on enhancing 3D printing quality of protein‐based inks: A review

Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects

Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries

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