Journal of Food Science

IFT’s Journal of Food Science (JFS) offers scientists, researchers, and the broader food professional community the opportunity to share scientific advancements in the myriad of disciplines affecting their work, through a highly-respected, peer-reviewed process to help advance the science of food and food innovation across the globe.

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JFS Recent Articles

Development of FE modeling for hybrid greenhouse dryer for potato chips drying March 20, 2023

Exploring the mechanism of browning of Rosa roxburghii juice based on nontargeted metabolomics March 20, 2023

Solving the delivery of Lactococcus lactis: Improved survival and storage stability through the bioencapsulation with different carriers March 20, 2023

Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp March 16, 2023

Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration March 16, 2023

Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins March 16, 2023

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3.693

Impact Factor (2021)

57/143

Journal Citation Reports© Ranking (2021)

400+

Peer-reviewed articles each year

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About the Journal of Food Science (JFS)

Published since 1936, the Journal of Food Science (JFS) brings peer-reviewed, original research reports and critical reviews from researchers representing over 90 countries across the food science spectrum to help inform the work of professionals working at major food companies, government agencies, and universities, worldwide.

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