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)

Authorship

Bioavailability and metabolism of chlorogenic acids (acyl‐quinic acids) in humans

Antibacterial applications of metal–organic frameworks and their composites

Colorants in cheese manufacture: Production, chemistry, interactions, and regulation

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Food safety hazards in the European seaweed chain

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

Familiarity, acceptance for prebiotics, CBD and ashwagandha grow

Tofu may help lower heart disease risk

U.S. restaurants see sales fall as pandemic spreads

Nature’s Fynd raises $80 million to commercialize a new protein

Dean Foods drops DFA as stalking-horse bidder

Comprehensive Reviews in Food Science and Food Safety right arrow

Authorship

Bioavailability and metabolism of chlorogenic acids (acyl‐quinic acids) in humans

Antibacterial applications of metal–organic frameworks and their composites

Colorants in cheese manufacture: Production, chemistry, interactions, and regulation

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

JFS Recent Articles

Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop

The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage

Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil

Synergistic anticancer effects of curcumin and 3',4'‐didemethylnobiletin in combination on colon cancer cells

Ultrasonic pretreatment improved the antioxidant potential of enzymatic protein hydrolysates from highland barley brewer's spent grain (BSG)

up arrow Top