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complete, unpublished, original works that are not under review in any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
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[http://www.ccsenet.org/journal/index.php/jfr/about/editorialPolicies#custom-0]
