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

12.811

Impact factor (2020)
Peer Reviewed Research

2/144

Journal Citation Reports© Ranking (2020)
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)

Advances in quantification and analysis of the celiac‐related immunogenic potential of gluten

Informative and corrective responsive packaging: Advances in farm‐to‐fork monitoring and remediation of food quality and safety

Aroma and color development during the production of specialty malts: A review

Effect of processing technologies on the digestibility of egg proteins

Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review

Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus

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

Diverse skill sets needed for growing opportunities

Preparing for a new work paradigm

No quick fix for employment inequities

National Honey Board seeks honey–food pairings to encourage consumption of Mediterranean diet

FDA amends its procedures for dairy, infant formula firms exporting to China

Comprehensive Reviews in Food Science and Food Safety right arrow

Advances in quantification and analysis of the celiac‐related immunogenic potential of gluten

Informative and corrective responsive packaging: Advances in farm‐to‐fork monitoring and remediation of food quality and safety

Aroma and color development during the production of specialty malts: A review

Effect of processing technologies on the digestibility of egg proteins

Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review

JFS Recent Articles

Determination of lipid profiles of Dezhou donkey meat using an LC‐MS‐based lipidomics method

Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour

Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages

Preparation and properties of chitosan‐based bacteriostatic agents and their application in strawberry bacteriostatic preservation

On the validity of longitudinal comparisons of central location consumer testing results prior to COVID‐19 versus home use testing data during the pandemic

Desalination of duck egg white by biocoagulation to obtain peptide‐ferrous chelate as iron delivery system: Preparation, characterization, and Fe2+ release evaluation in vitro

up arrow Top