IFT Journal CRFSFS

Comprehensive Reviews in Food Science and Food Safety

IFT’s Comprehensive Reviews in Food Science and Food Safety (CRFSFS) provides in-depth coverage of a narrowly defined topics on any food science or food safety aspect.

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Volume 23 Issue 2 – March 2024
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Comprehensive Reviews in Food Science and Food Safety (CRFSFS)

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

The application of systematic accident analysis tools to investigate food safety incidents

A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications

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Abstracts
JFS Impact Factor

14.8, 3/142

Clarivate Journal Impact Factor & Ranking (2022)
Peer Reviewed Research

21.7, 98th%

Scopus CiteScore & Percentile (2022)
JFS Ranking

200+

New peer-reviewed articles each year

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Topics covered in CRFSFS

  • Chemistry, physics, engineering, microbiology, physiology, nutritional or sensory properties
  • Analysis
  • Risk analysis (assessment, management, communication)
  • Genetic modification
  • Cost
  • Government regulation
  • History or psychological aspects of foods
  • Food ingredients
  • Food packaging
  • Food processing/storage 
  • Food safety
 
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