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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Editorial Board
Author Guidelines
 
JFS Impact Factor

9.912

Impact factor (2019)
Peer Reviewed Research

2/139

Journal Citation Reports© Ranking (2019)
JFS Ranking

100+

New peer-reviewed 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)

Biomedical rationale for acrylamide regulation and methods of detection

The diagnostic tools for viable but nonculturable pathogens in the food industry: Current status and future prospects

The primary, secondary, and structures of higher levels of pectin polysaccharides

Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Browse CRFSFS

Browse CRFSFS

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Biomedical rationale for acrylamide regulation and methods of detection

The diagnostic tools for viable but nonculturable pathogens in the food industry: Current status and future prospects

The primary, secondary, and structures of higher levels of pectin polysaccharides

Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

JFS Recent Articles

Lactic acid fermentation in the development of a seaweed sauerkraut‐style product: Microbiological, physicochemical, and sensory evaluation

Fatty acids and volatile flavor compounds in commercial plant‐based burgers

Investigation on the biological activity of anthocyanins and polyphenols in blueberry

Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley

A novel deodorization method of edible oil by using ethanol steam at low temperature

Octopus vulgaris ink extracts exhibit antioxidant, antimutagenic, cytoprotective, antiproliferative, and proapoptotic effects in selected human cancer cell lines

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