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)

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Investigation of food microstructure and texture using atomic force microscopy: A review

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Potential of grape byproducts as functional ingredients in baked goods and pasta

Issue Information

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

U.S. foodservice industry set to rebound to pre-pandemic levels by 2023

FDA gives $1.5 million to support FSMA education, training, and technical assistance

COVID-19’s impact on lifestyles and eating behaviors in Asia

Commercially available cell line rapidly detects African Swine Fever Virus

Comprehensive Reviews in Food Science and Food Safety right arrow

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Investigation of food microstructure and texture using atomic force microscopy: A review

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Potential of grape byproducts as functional ingredients in baked goods and pasta

JFS Recent Articles

Can food processing produce hypoallergenic egg?

Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone

The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods

Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts

Detection of fraud in high‐quality rice by near‐infrared spectroscopy

Polysaccharide isolated from Auricularia auricular‐judae (Bull.) prevents dextran sulfate sodium‐induced colitis in mice through modulating the composition of the gut microbiota

up arrow Top