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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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Volume 90 Issue 4 – April 2025
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JFS Recent Articles

Aroma Retention and Sensory Characteristics of Low‐ and No‐Alcohol Wines: Influence of Reverse Osmosis Pressure and Ethanol Concentration

Impact of Tagatose on Physicochemical, Nutritional, and In Vitro Digestive Properties of Toast Bread

Spray‐Dried Microencapsulation of Probiotics With Genipin‐Crosslinked Whey Protein Isolate for Enhanced Stability in Fortified Instant Cereal Drinks

Development of a Methodology for the Extraction of Potential Food‐Grade Phycocyanin From Arthrospira maxima

Cold Plasma Treatment of Sweet Basil Seeds and Nutrient Water in Hydroponics: Impact on Growth and Quality

Two Novel β‐Casein Iron‐Chelating Peptides: Isolation, Identification, Prediction of Iron Binding Modes, and Enhancement Intestinal Iron Absorption Activity

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JFS Impact Factor

3.2, 68/173

Clarivate Journal Impact Factor & Ranking (2023)
JFS Peer Reviewed

 7.1,  81st%

Scopus CiteScore & Percentile (2023)
JFS Journal Citation Reports

400+

Peer-reviewed articles published annually

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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. 

  • Use JFS insights to spur innovation and new applications within your own organization 
  • Avoid duplication of existing research 
  • Access JFS’ fully searchable online archive, dating back to 1936 
  • Gain invaluable intelligence for researching grant proposals 

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