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)

Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods

A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods

Advances in exogenous docosahexaenoic acid‐containing phospholipids: Sources, positional isomerism, biological activities, and advantages

Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods

Microbial quality and safety of milk and milk products in the 21st century

Mycotoxin exposure and human cancer risk: A systematic review of epidemiological studies

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

FDA extends comment period for the intentional adulteration rule draft guidance

FDA asks for voluntary reporting of temporary closures during COVID-19 pandemic

Barry Callebaut to acquire GKC Foods in Australia

Report identifies regenerative agriculture opportunities

U.S. restaurant industry continues its slow recovery

Comprehensive Reviews in Food Science and Food Safety right arrow

Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods

A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods

Advances in exogenous docosahexaenoic acid‐containing phospholipids: Sources, positional isomerism, biological activities, and advantages

Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods

Microbial quality and safety of milk and milk products in the 21st century

JFS Recent Articles

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

Effects of polar compounds in fried palm oil on liver lipid metabolism in C57 mice

Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken

Auxiliary antitumor effects of fungal proteins from Hericium erinaceus by target on the gut microbiota

Determination of biogenic amines in Chub Mackerel from different storage methods

Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties

up arrow Top