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Journal of Food Research

JOURNAL OF FOOD RESEARCH (JFR) is an international, double-blind peer-reviewed, open-access journal, published by the Canadian Center of Science and Education. It publishes original research, applied, and educational articles in all areas of food science and technology. The journal is under the editorial leadership of ANTONELLO SANTINI, PHD, PROFESSOR OF FOOD CHEMISTRY, Department of Pharmacy, University of Napoli "Federico II", Napoli, Italy. View the entire Editorial Board [http://www.ccsenet.org/journal/index.php/jfr/about/editorialTeam]. Authors are encouraged to SUBMIT [http://www.ccsenet.org/journal/index.php/jfr/about/submissions#onlineSubmissions] complete, unpublished, original works that are not under review in any other journals. The journal is published in both print and online versions. The online version is free access and download. The scopes of the journal include, but are not limited to, the following fields: History and culture of food Novel foods and sensory analysis Food quality and safety Food chemistry and toxicology Food microbiology Food nutrition and health Nutraceuticals and functional food Food engineering and physical properties Food laws and regulations Food economics and marketing Concise reviews and hypotheses in food science Any other topic related to food The journal is abstracted/indexed in: AGRICOLA AGRIS CAB Abstracts Chemical Abstracts Service (CAS) EBSCOhost Global Health ProQuest More >> [http://www.ccsenet.org/journal/index.php/jfr/about/editorialPolicies#custom-0]