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

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)

A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins

Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques

Preservation of non‐Saccharomyces yeasts: Current technologies and challenges

Lanthanide ion (Ln3+)‐based upconversion sensor for quantification of food contaminants: A review

Computer simulation of submicron fluid flows in microfluidic chips and their applications in food analysis

Browse CRFSFS

Browse CRFSFS

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A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins

Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques

Preservation of non‐Saccharomyces yeasts: Current technologies and challenges

Lanthanide ion (Ln3+)‐based upconversion sensor for quantification of food contaminants: A review

JFS Recent Articles

Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages

Synergistic effect of docosahexaenoic acid or conjugated linoleic acid with caffeic acid on ameliorating oxidative stress of HepG2 cells

An evaluation of alternative biodegradable and reusable drinking straws as alternatives to single‐use plastic

Acceptance of oat‐based beverages tailored for patients with cancer

Development of a compound oral liquid containing herbal extracts and its effect on immunity and gastric mucosa

Allergenic components, biocides, and analysis techniques of some essential oils used in food products

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