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.

Browse CRFSFS
Editorial Board
Author Guidelines
 
JFS Impact Factor

8.738

Impact factor (2018)
Peer Reviewed Research

1/135

Journal Citation Reports© Ranking (2018)
JFS Ranking

75+

New peer-reviewed research articles each year

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
 

Comprehensive Reviews in Food Science and Food Safety (CRFSFS)

Acacia seed proteins: Low or high quality? A comprehensive review

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

Fermented foods in a global age: East meets West

Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health

Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake

Novel oil extraction technologies: Process conditions, quality parameters, and optimization

Browse CRFSFS

Browse CRFSFS

Get a taste of the exceptional research shared each month.

Browse
cells

Share Your Research

IFT’s journals are a great way to get your research seen by the science of food community.

Submit to IFT Journals

Latest News right arrow

Walnuts may benefit the gut microbiome

Gathered Foods secures $32 million in series B financing round

PepsiCo aims to achieve 100% renewable electricity in the U.S. this year

Aryzta names Tyson Yu CEO of North America

Drinking tea 3 times a week may protect against CVD, extend life

Comprehensive Reviews in Food Science and Food Safety right arrow

Acacia seed proteins: Low or high quality? A comprehensive review

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

Fermented foods in a global age: East meets West

Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health

Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake

JFS Recent Articles

Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

Investigating the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter spp. using cell surface characteristics

LC–MS/MS‐based metabolomic analysis of caffeine‐degrading fungus Aspergillus sydowii during tea fermentation

Influence of Lactobacillus brevis on metabolite changes in bacteria‐fermented sufu

Effects of different miracle fruit products on the sensory characteristics of different types of sour foods by descriptive analysis

up arrow Top