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)

Selenium in cereals: Insight into species of the element from total amount

Asian carp: A threat to American lakes, a feast on Chinese tables

Seed coat mucilages: Structural, functional/bioactive properties, and genetic information

Extraction of protein from food waste: An overview of current status and opportunities

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review

Browse CRFSFS

Browse CRFSFS

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Selenium in cereals: Insight into species of the element from total amount

Asian carp: A threat to American lakes, a feast on Chinese tables

Seed coat mucilages: Structural, functional/bioactive properties, and genetic information

Extraction of protein from food waste: An overview of current status and opportunities

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

JFS Recent Articles

Differentiation and classification of Chinese Luzhou‐flavor liquors with different geographical origins based on fingerprint and chemometric analysis

Characterization and quantification of bioactive compounds from Ilex paraguariensis residue by HPLC‐ESI‐QTOF‐MS from plants cultivated under different cultivation systems

Antioxidant and functional properties of cowhide collagen peptides

Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion

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