International Journal of Food Science & Technology
Overview
The International Journal of Food Science & Technology is a scholarly publication dedicated to advancing knowledge and understanding in the field of food science. It covers a wide range of topics including food chemistry, microbiology, processing, safety, and nutrition. With rigorous peer-review and high-quality research articles, this journal serves as a valuable resource for researchers, academics, and professionals in the food industry.
Details
Details
Abbr.
Int J Food Sci Technol
Start
1987
End
Continuing
Frequency
Bimonthly
p-ISSN
0950-5423
e-ISSN
1365-2621
Country
United Kingdom
Language
English
Metrics
Metrics
h-index / Ranks: 2345
117
SJR / Ranks: 6506
685
CiteScore / Ranks: 4260
5.60
JIF / Ranks: 3040
3.3
Recent Articles
1.
Kirkwood A, Fisk I, Ayed C, Xu Y, Yang N
Int J Food Sci Technol
. 2024 Mar;
58(10):4921-4930.
PMID: 38505827
Many Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species is and its stem in TCM is called Tiepishihu. Tiepishihu has a sweet...
2.
Mauro C, Hassani M, Barone M, Esposito M, Calle Y, Behrends V, et al.
Int J Food Sci Technol
. 2023 Feb;
PMID: 36721386
Cerrado and Pantanal plants can provide fruits with high nutritional value and antioxidants. This study aims to evaluate four fruit flours (from jatobá pulp, cumbaru almond, bocaiuva pulp and bocaiuva...
3.
Mutonhodza B, Joy E, Bailey E, Lark M, Kangara M, Broadley M, et al.
Int J Food Sci Technol
. 2023 Jan;
57(10):6336-6349.
PMID: 36605250
Selenium (Se) is essential for human health, however, data on population Se status and agriculture-nutrition-health linkages are limited in sub-Saharan Africa (SSA). The scoping review aims to identify linkages between...
4.
Alamu E, Nuwamanya E, Cornet D, Meghar K, Adesokan M, Tran T, et al.
Int J Food Sci Technol
. 2021 Mar;
56(3):1491-1501.
PMID: 33776247
The review aimed to identify the different high-throughput phenotyping (HTP) techniques that used for quality evaluation in cassava and yam breeding programmes, and this has provided insights towards the development...
5.
Otegbayo B, Madu T, Oroniran O, Chijioke U, Fawehinmi O, Okoye B, et al.
Int J Food Sci Technol
. 2021 Mar;
56(3):1458-1472.
PMID: 33776246
Pounded yam is a popular food in Nigeria. This study reports end-user preferences for pounded yam and implications for trait evaluation by breeding programme. The study was carried out in...
6.
Honfozo L, Adinsi L, Bouniol A, Adetonah S, Forsythe L, Kleih U, et al.
Int J Food Sci Technol
. 2021 Mar;
56(3):1447-1457.
PMID: 33776245
This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review,...
7.
Okello J, Shiundu F, Mwende J, Lagerkvist C, Nyikal R, Muoki P, et al.
Int J Food Sci Technol
. 2021 Mar;
56(3):1432-1446.
PMID: 33776244
This 2018 study, conducted in six Tusky's supermarkets in Nairobi, Kenya, combined the Just-About-Right, Penalty and Mean-End-Chain analyses to examine the quality and psychosocial factors influencing the purchase of a...
8.
Dery E, Carey E, Ssali R, Low J, Johanningsmeier S, Oduro I, et al.
Int J Food Sci Technol
. 2021 Mar;
56(3):1419-1431.
PMID: 33776243
Prepared foods are increasing in popularity in West Africa alongside rapid urbanisation. Growing demand for fried products calls for targeted breeding efforts to meet consumer needs, but little is known...
9.
Carey E, Ssali R, Low J
Int J Food Sci Technol
. 2021 Mar;
56(3):1410-1418.
PMID: 33776242
This review provides background about sweetpotato in West Africa to identify the current importance and future potential of sweetpotato fried products in the region. We drew on global literature to...
10.
Ssali R, Carey E, Imoro S, Low J, Dery E, Boakye A, et al.
Int J Food Sci Technol
. 2021 Mar;
56(3):1399-1409.
PMID: 33776241
Fried sweetpotato quality is important for variety adoption in West Africa. To inform breeding efforts, the study developed a product profile for sweetpotato chunk fries using mixed qualitative and quantitative...